Post by: Minimalist Baker
It’s pumpkin pieeeeee tiiiiiimme.
Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender.
Yeah, I’m bringin’ the heat (is that still something the kids say?).
While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan.
Ain’t nobody got time for that.
NEWS! I have an update for my go-to almond oat crust: Almond flour in place of whole almonds/meal.
Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. It’s an easy swap that makes the crust even more perfect and undetectably gluten free!
I’ve found almond flour to be generally more expensive than almond meal, but I’ve found it’s worth it for the better texture and flavor. Plus, I’ve been ordering a 2-lb. bag of WellBee’s from Amazon for a better price than store-bought and had great success with it! I did a little research and found out that not all almond flours are made equal, so I’d highly recommend trying this brand first!
I plan to use almond flour a little more around here, especially in gluten free baking as it seems to be superior (to almond meal) in gluten-free baked goods.
OK, onto the filling!
The filling is adapted from my Vegan Gluten Free Pumpkin Pie – a favorite around this time of year. I fully intend to make these bars for every Friendsgiving and Thanksgiving gathering I attend this year.
You’re welcome friends and family.
I hope you all love these bars! They’re:
& Crazy delicious
These bars would make the perfect dessert to bring along to holiday gatherings. They’re so much easier to make than a traditional pie, yet deliver the same satisfying results!
CREAMY PUMPKIN PIE BARS (V + GF)
- 1 cup (90 g) gluten free rolled oats
- 1 1/2 cups (168 g) almond flour* (not meal // or 1 cup raw almonds)
- 1/4 tsp sea salt
- 2 Tbsp (24 g) coconut sugar
- 1 Tbsp (15 ml) maple syrup
- 4-5 Tbsp (60-75 ml) melted coconut oil
- 2 3/4 cups (475 g) pumpkin purée
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (48 g) coconut sugar
- 1/4 cup (60 g) unsweetened plain almond milk
- 2 1/2 Tbsp (18 g) cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
- Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the consistency of oat flour (if using raw almonds, mix them with the oats at this time).
- Add almond flour (not meal*), sea salt, coconut sugar and mix once more. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears or feels too dry, add more coconut oil.
- Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer.
- Bake for 20 minutes, then set aside to cool.
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. I also added a pinch of ground cinnamon. Set aside.
- Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal.
- Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Once cooled, gently lift bars out of dish and slice into 9 bars. I also sliced the edges off mine for appearance, but this is optional.
- Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). Store leftovers in the refrigerator up to 3 days, though best when fresh.
Reference Article: http://minimalistbaker.com/creamy-pumpkin-pie-bars-v-gf/