Quantcast

Pumpkin Bar Recipe



style="display:inline-block;width:468px;height:15px" data-ad-client="ca-pub-0630757441435581" data-ad-slot="9856284097">
Gluten free, grain free, dairy free Pumpkin Bar Recipe. Paleo, Primal, GAPS, SCD legal. Delicious!

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!



style="display:inline-block;width:336px;height:250px" data-ad-client="ca-pub-0630757441435581" data-ad-slot="9668773298">


Pumpkin Bar Recipe -- Serves 24




Crust Ingredients

2 cups coconut flour, sifted

2 cups shredded coconut

10 eggs

2 Tablespoons honey

1 cup coconut oil

1 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon cardamom


Filling Ingredients

4 eggs, lightly beaten

30 oz. cooked pureed pumpkin (or 2 15 ounce cans)

16 oz. sweetened condensed coconut milk  ( I recommend making your own Coconut Milk first)

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)


  1. Preheat oven to 350 degrees F. Combine coconut flour, shredded coconut, eggs, honey and 1 teaspoon salt. Add melted coconut oil and mix well. Press evenly into the bottom of a 10 1/2" x 16” stoneware bar pan. Bake for 15 minutes.


  1. While coconut crust is baking, combine remaining ingredients in a large mixing bowl and whisk till smooth. Spread over crust and bake 30-35 minutes or more, until filling is set and a knife inserted in the center comes out clean.


  1. Let cool at room temperature. Cut into squares and garnish with whipped coconut cream if desired. Serve with a small serving spatula. Refrigerate any leftovers.

And that is it! This is one of those recipes that translates really well to whole gluten-free, grain-free, dairy-free ingredients. Enjoy!




Get more delicious Gluten Free/Paleo Recipes like this to feel better. Click "Next" now!





Yum


Related Posts:











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 ReformStead.com.

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










New! Comments

Have your say about what you just read! Leave me a comment in the box below.