This pumpkin bar recipe is a gluten free, grain free, dairy free, version of a popular Pampered Chef recipe called “Pumpkin Pie a la Easy.” The ordinary, traditional crust is replaced with a sumptuous coconut flour crust. Coconut milk and coconut oil replace the dairy ingredients. This version is delicious! And it will allow more of your friends and family to enjoy it with you.
Disclosure: Some links on this page may be affiliate links meaning, at no additional cost to you, I may get a commission if you make a purchase. Thanks for your support in this way!
2 cups coconut flour, sifted
2 cups shredded coconut
2 Tablespoons honey
1 cup coconut oil
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
4 eggs, lightly beaten
30 oz. cooked pureed pumpkin (or 2 15 ounce cans)
2 teaspoons cinnamon
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 cup honey (or a little more or less, to taste--you can mix all ingredients except the eggs, and taste the batter to learn if it is sweet enough for you. Then add the eggs, mix well, and go from there)
And that is it! This is one of those recipes that translates really well to whole gluten-free, grain-free, dairy-free ingredients. Enjoy!
PAID ENDORSEMENT DISCLOSURE: In order for me to support this website, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thanks for understanding!
Photo Credit: All photos on this page are by Julia of A Quaint Cottage.
This recipe is linked to Wellness Wednesday's link party.
Thanks to Sylvie at Gourmande in the Kitchen for including these Pumpkin Bars in her collection of Gluten Free and Grain Free Holiday Desserts.
Return to Top of Pumpkin Bar Recipe