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.
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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)
16 oz. sweetened condensed coconut milk ( I recommend learning how to make coconut milk instead, though)
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.
Serve with a delicious drink, like this herbal coffee recipe, and Enjoy!
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.
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