Pumpkin Pie Bars with Gingerbread Crust

The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.

Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).

This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!

Ingredients
gingerbread crust
3/4 C almond flour
1/4 C coconut flour
smidgen of salt
1/2 tsp cinnamon
1/8 tsp gluten-free baking powder
smidgen of cloves
2 large eggs
1 tsp freshly grated ginger
2 Tbsp molasses
1 Tbsp honey
1/4 tsp vanilla
3 Tbsp freshly squeezed lemon juice
2 Tbsp ghee
2 Tbsp water
2 tsp ghee for greasing the pan

pumpkin pie filling
2 C pumpkin puree
2 large eggs
2 tsp maple syrup
1/8 tsp gluten-free baking soda
smidgen of salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 C almond flour

Method

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Preheat the oven to 375°F. Mixing the dry ingredients for the gingerbread crust in a small bowl.

Put the wet ingredients for the gingerbread crust in a medium bowl. Whisk it all together a little. Over a small pot of very softly boiling water, continuing stirring until the ghee melts and all the ingredients blend together.

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Then, slowly stir the dry ingredients into the wet ingredients.

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Grease a 12 x 9-inch pan with ghee and spread the crust dough into it. Bake the crust for 10 minutes. Then, set it aside and turn down the oven to 350°F.

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Now, prepare the filling. Mix the wet ingredients as well as the baking soda and spices for the pumpkin pie filling in a large bowl. Slowly mix in the almond flour.

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Pour onto the crust and spread out gingerly. Bake for 30 minutes. Allow the pumpkin pie bars to cool for at least 10 minutes prior to serving.

Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

These will be a huge hit at the office holiday party (we tested out at a few offices!) or with friends for Halloween. Be sure to share this recipe, and follow us on Facebook, Twitter, and Instagram to keep up with the latest.

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Pumpkin Pie Bars with Gingerbread Crust

  • Servings: 8-10
  • Time: 30 minutes prep, 40 minutes cook
  • Difficulty: moderate
  • Print

Ingredients
gingerbread crust
3/4 C almond flour
1/4 C coconut flour
smidgen of salt
1/2 tsp cinnamon
1/8 tsp gluten-free baking powder
smidgen of cloves
2 large eggs
1 tsp freshly grated ginger
2 Tbsp molasses
1 Tbsp honey
1/4 tsp vanilla
3 Tbsp freshly squeezed lemon juice
2 Tbsp ghee
2 Tbsp water
2 tsp ghee for greasing the pan

pumpkin pie filling
2 C pumpkin puree
2 large eggs
2 tsp maple syrup
1/8 tsp gluten-free baking soda
smidgen of salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 C almond flour

Method

1. Preheat the oven to 375°F. Mixing the dry ingredients for the gingerbread crust in a small bowl.

2. Put the wet ingredients for the gingerbread crust in a medium bowl. Whisk it all together a little. Over a small pot of very softly boiling water, continuing stirring until the ghee melts and all the ingredients blend together.

3. Then, slowly stir the dry ingredients into the wet ingredients.

4. Grease a 12 x 9-inch pan with ghee and spread the crust dough into it. Bake the crust for 10 minutes. Then, set it aside and turn down the oven to 350°F.

5. Now, prepare the filling. Mix the wet ingredients as well as the baking soda and spices for the pumpkin pie filling in a large bowl. Slowly mix in the almond flour.

6. Pour onto the crust and spread out gingerly. Bake for 30 minutes. Allow the pumpkin pie bars to cool for at least 10 minutes prior to serving.

1 Comment

  1. Pingback: The Roundup

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