Rethink pumpkin pie bars with this low carb recipe that is also grain free, and dairy and egg free optional.  The crust makes for a perfect base to many other bars so keep it handy! If you are interested in low carb baking and want to take a class please look at my class options, I also customize classes to fit your dietary needs. 

 

Low Carb Pumpkin Pie Bar, dairy free, grain free, egg free
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Crust
  1. 2 cups almond flour
  2. 1 stick butter or coconut oil-melted
  3. *1/4 cup honey-optional I have made without
  4. 1/2 tsp salt
  5. 1 tsp almond extract
  6. 2 1/2 T coconut flour
Filling
  1. 1 can organic pumpkin
  2. 2 eggs beaten- can omit and add in more milk or coconut cream.
  3. 2 T coconut flour
  4. 2T maple syrup
  5. 1/2 cup sucanat or 1/3 cup honey or 1/2 cup brown sugar
  6. 1/4 cup half &half or 1/3 cup coconut cream (the thick cream on top of a can of coconut milk)
  7. 1 tsp vanilla
  8. 3/4 tsp ginger
  9. 1/4 tsp cloves
  10. 1/4 tsp nutmeg
  11. 2 tsp cinnamon
Instructions
  1. Preheat oven to 375
  2. Prepare the crust and press into a buttered pan. Bake for ~10 minutes, remove and set aside.
  3. Mix together all filling ingredients and place on top of the crust. Bake for ~20 minutes. Let cool. Sprinkle with powdered sugar or serve with whipped cream.
Becky's Mindful Kitchen http://beckysmindfulkitchen.com/blog/