Pumpkin Bar Recipe

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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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 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)

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.

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.

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.

Serve with a delicious drink, like this herbal coffee recipe, and Enjoy!