Since I roasted the pumpkin myself, I left the almond milk out since I’ve heard that homemade puree tends to be more watery than canned. The filling is super easy since we are using a canned pumpkin pie filling, not a puree. Would tapioca starch work in place of corn starch? If I’m using oat flour, how much do I use? I’ll have to see if I can trick my fiancee into trying them! Add one egg and 1/2 teaspoon of vanilla, whisk until smooth and pour over the crust. can’t wait to try it! :(. This was super easy to make, too. Glad you loved it + thanks for sharing your changes to the recipe, Judy! Everyone loved it, and they had no idea that it was dairy- and gluten-free! Martha Stewart is part of the Meredith Home Group. Thanks for another tasty recipe, Minimalist Baker! Also I think a little bit of crunch on top would be nice. None of your recipes have made it that long. Thanks for all your great recipes! We’re so glad you enjoyed it, Janice! I had been craving a great Pumpkin Pie since going vegan and finally found one! Your recipes never disappoint Dana! Process until the flesh is smooth, 3 to 4 minutes. I do think it will hold up. I might add a 1/4 C more sugar to the filling next time as my maple syrup wasn’t very sweet to begin with. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! What can you recommend for someone with a bit allergy? Would tapioca work better maybe, if I can’t use cornstarch? It didn’t have the dimensions on it so I just guessed at which one was the right size. ), condensed milk, and some other stuff I’m no longer eating. I’m planning to make a triple batch (baked in 3 separate pans) to take to a friend’s party tomorrow. Hi Jen, we re-tested and were not able to replicate this issue. I will try them again (after I’ve recovered and can eat again). Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray. I also didn’t let it sit overnight in the fridge, and I cut it after letting it sit 2 hours in the fridge. On a side note can a request be made maybe for a Christmas inspired salad or a festive pie please? Why make pumpkin pie ever again when this recipe is SO easy and delicious!! Crazy-delicious Pumpkin Pie Bars made entirely in the blender with 10 ingredients! I wish I could’ve stopped at one piece. We’re so glad you and your family enjoyed them! Hope this will be my happy ending with the recipe plugin drama ? I would love to make these for Thanksgiving, but my fiance is deathly allergic to nuts! I am looking to use this recipe, but in pie form – would it also work?? I’ve never taken the time to say thank you. Everything you post comes out so awesome. We’re so glad it still turned out! Another great recipe to add to my list of keepers. If you try this recipe, let us know! Now, prepare the pumpkin layer by whisking instant pudding mix with half and half. You need something that will crisp it up, like fat. Same thing! Heat oven to 350 degrees. The only reason it’s not 5 stars is because the crust was a little thick. Going to try creamy pumpkin bars tomorrow. It came out like a shortbread cookie with pumpkin pie on top. My only problem with your recipes is when you say that you can keep it in the fridge for up to three days, I don’t know what that means. Aww so glad to hear it! I might also add a few roasted pecans on top next time. Naturally sweetened Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Looking forward to trying this recipe! It is also easier to make than pie and the crust was excellent! Thanks for the recipe! Followed the recipe exactly, so not sure what the issue was? I used cashews cause that’s what I had and 2tbsp sugar in crust rather than 3 tbsp and I thought it turned out very tasty. Which brand of syrup is recommended? Next time, maybe try baking 30-40 minutes instead? You will not be subscribed to our newsletter list. These bars are absolutely going in the regular seasonal rotation. Once cooled, gently lift bars out of dish and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). Thanks so much! Nope, you wouldn’t change the cooking time. I would make it again! Do you suggest freezing it and thawing the day of? Stay tuned! 1 cup oat flour? YUM! I enjoyed the pumpkin pie filling as well. Hi Michélle, we haven’t tried that, but think it would work. Hmm we haven’t tried it, but if you’re just freezing the crust then I think that would work nicely. If THAT works, I think freezing it would be great. Notify me of followup comments via e-mail. Hi Kristen! What a perfect fall treat. My husband is g/f and my daughter and I are d/f so your recipes are a godsend when I want something healthy but still super yummy!! Whoop! Thanks for your awesome recipes and beautiful photos! The flavor of the filling is good, but not sure I would make this one again. We are so glad everyone enjoyed it! Luckily I have all the ingredients at home to will try it our tomorrow :) My oven typically does not run too hot. This is a good one guys! Added to the list. I baked for 50 minutes, and the crust came out very burnt. Thanks so much for the lovely review, Kimberly. Something orange-y, aromatic… ’tis the season… Thank you! Have a question? I subbed in crushed pecans & almonds for part of the almond flour in the crust. Sorry about that! Is there a particular brand of coconut sugar you recommend? Happy thanksgiving! I made these for a spontaneous drinks and dessert with my neighbors. Keep these deliciously simple recipes coming! Couldn’t ask for more, Thank You. So I guess these guys will now be on the menu for the next three years…, These are delicious! This is the third time I’ve made these pumpkin pie bars and each time they have been a hit. x Kati. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. This dessert is everything I love about fall. FABULOUS!!!!!!!! Is there a substitute for the coconut oil?? Wow! Thanks so much for the lovely review and for sharing your modifications! I did it in an 8×8 pan as recipe states. I have an thermometer in my oven to regulate the temp – so not sure what the problem was, thanks! It’s about a 50/50 ratio. It’s what I had. We haven’t tried it, but it should work! Did you make any substitutions? Thank you! I’d probably recommend a GF flour blend OR coconut flour, or a mix of both. I used canned pumpkin and it turned out great. I made this for dessert tonight and everyone said it was the best pumpkin pie they’ve ever had. I made it! Once I added the filling and baked again. I LOVE these! You’re amazing Perfectly sweet Gradually add confectioners' sugar, beating until incorporated. It is like the same thickness as the filling. This recipe was not only INSANELY simple but it was also addictively delicious. Thanks! Thanks! I made the crust and baked it for 20 minutes at 350 as directed. And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? It was only for pressing into an even layer! xoxo, Thanks for a unique pumpkin recipe! While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! I’ve made this recipe twice and it’s turned out perfectly! Thanks for sharing, Janet! I didn’t think that there would be a big difference between eating it hot out of the oven (who can resist) or cold the next day, but I was very wrong. Can you recommend a way to use arrowroot to make it less gummy? Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender. So kind! I made them on Sunday but after having a bar for lunch just now, I’d say they are even better today. SOS. Hi Himal, we haven’t tried that and aren’t sure whether it would work. We’re so glad you enjoyed it, Brittany! Thanks so much! xo. This is my favorite pumpkin pie recipe period, and I’ve made others on the blog. Next time would you mind adding a rating to your review? The bake time is a little long but it allows you time to whip up (literally) some whipped topping, a hot cup of tea, and cue up something to watch on Netflix. Easy to follow recipe and they tasted amazing. That’s so strange! Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. I just made this today using my blendtec blender. It’s super helpful to us and other readers! I top with a spoonful of coconut whip and it’s honestly the most amazing desert/breakfast/side dish I have had in a LONG time! I have made this delicious recipe twice now. Next I’ll try cashew whipped cream with it. The second time I made this the only changes I made was to increase the cornstarch to 3 Tablespoons to make it a little thicker and to add a couple of pieces of candied ginger to the crust. Looking to make these for a friend who’s allergic to gluten, dairy, eggs, and nuts! Also used regular sugar in the crust and in the pie, I blame my less refined palate. Next time, would you mind leaving a rating with your review? However, my crust came out fairly crumbly but it still tasted amazing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. I also went a bit heavier with the spices and also added a splash of vanilla to the filling and they were just fantastic! We’d suggest using parchment similar to this recipe (for easy removal). You would never know they are vegan and GF. Thanks again for another amazing recipe!!! Hi Alyssa, so sorry to hear that was your experience! Hi Carol, the large majority of that is the time for the bars to cool in the fridge after baking. I’m not sure how. Any ideas? If I already have oat flour, can I just use that instead of making my own? Next time you can try subbing another nut or seed meal in place of the almond flour! So not sure why the difference! This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! I’m looking forward to making this, but have a treenut allergy. Again, the filling turned out nicely but the crust was very burnt. I don’t think so, just bake, cool, then cover well and freeze. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan, 1 cup pure pumpkin puree (from a 15-ounce can), 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature. -subbed butter for coconut oil (had to use about 2 tbsps more than the recipe called for) Enter to Win $10,000 to Makeover Your Home! Hmm, I don’t think so for the crust. This seems to be an issue with just a few readers and we’re not sure what’s going wrong. Wow these look delicious!! Thanks so much for the lovely review, LaBreah. I was thinking maybe I could use xylitol, my mainstay? Thanks! Another easy and tasty recipe! Hi Dana, I am only slightly obsessed with your recipes. The slices went perfectly with a dollop of Cocowhip and a sprinkle of cinnamon. The pie held its shape well! Thanks so much for sharing! Thank you! Tapioca may make it slimy / stringy. It’s a good choice for a dairy & egg free pie filling that doesn’t have coconut milk or coconut butter in it. Thanks for the pumpkin recipes, I will start the bars early this morning! How To Make Pumpkin Bars with Cream Cheese Frosting. Thanks so much for sharing, Maria! I did have to adjust the baking time & temp though because mine baked much faster than the recipe called for. In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and … Directions. Thank you so much for the inspiring recipes! These will definitely be on the menu for all future Thanksgivings! My wife has the alpha-gal allergy as a result of a lone star tick bite and we now have a pumpkin dessert for Thanksgiving. Hi Riley, we re-tested and weren’t able to replicate this issue. This recipe was the best thing about my Thanksgiving! Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Hi there! These Pumpkin Cream Bars are a little pumpkin pie and a little chili lime packed into a bite size bar. I’d suggest subbing gluten free flour blend. I used an 8×8 glass pan. We also reduced the coconut sugar in the filling by about 1/3 and still found it to be sweet enough. Whoop! These will be a new staple for me during Fall celebrations. Hi Laura, you can bake, cool, then cover well and freeze. What could I sub for the almond flour and coconut sugar/oil? Pour batter into prepared pan, smooth top with spatula. My sister loved it as well, and I love that it’s a healthy version of my favourite pie. Sounds like just what I am looking for! Can I use an egg instead of cornstarch? The bars turned out exactly like the picture. You can also subscribe without commenting. Overall they were quite tasty! Delicious!! The only other reasons we can think of would be if you made a half batch, used a different oil, had a pan that gets/stays super hot, or if you had it on a shelf close to the heating source. yes, seems like the gf blend was the culprit. We’re so glad you enjoyed it, Becky! The pumpkin spice levels in these bars are top notch but, honestly, we're here for the cream cheese frosting. May have been an inch too large. I’ve made your original vegan, gluten-free pumpkin pie probably for three years in a row already and it’s ALWAYS a hit!! Hey! Thanks! My new favourite pumpkin pie recipe! Also, who knew whipped coconut cream was so easy!?!? *increased pumpkin pie spice to 2t 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Hi Dana! Dana, I am trying for a DIY vegan sub for pumpkin pie spice mix for my coffee, like a starbucks type flavor. I’m not vegan or GF, and didn’t want to buy more than what I already had in my cupboard so I made some substitutions: It was perfectly creamy and full of flavor and the crust was light and delicious. Made this for Thanksgiving this year and it was well received even by family who usually eats both gluten and dairy. Thanks Monika. Any experience with freezing this? I will be making these regularly! Store in the fridge for up to 1 week or freeze for up to 3 months. Best of luck! I will say I didn’t much care for the flavor of the crust and am kicking myself. Tasty! That might work! Pumpkin Carrot Cake – A delicious layer cake with cream cheese frosting. Love that idea. Thanks! Sounds like you need your own recipe blog! :) Made this yesterday and can’t believe how incredible they are!! I definitely noticed a difference baking with the brand you recommended. & Crazy delicious. Thanks! The crust is more like a shortbread, cookie crust rather than the traditional flaky pie crust. Add 1/2 cup of whipped topping. Yay! Super yummy!!! Tastes okay, not as traditional pumpkin pie flavored as I was expecting. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. OMG! When I took it out after 20 minutes it was burnt! I was wondering if it would be possible to make this in a round pie pan as pumpkin pie? Would white whole wheat (or whole wheat) flour work instead of the almond flour? It’s possible it was the pan. Thanks for sharing! I would love to give this to my son for an afternoon snack at school, but it’s a nut free establishment. I’d recommend cornstarch next time. These Smooth & Creamy Pumpkin Cheesecake Swirl Bars will satisfy that fall craving and make enough to share! Going to be making these on repeat all fall! Can I ask you a question about your recipe plugin? I have tried many of your recipes and every one never disappoints. Happy Weekend! Stay tuned! We are so glad you enjoyed it! We modified the recipe by pressing the crust mixture into the bottom/sides of a 9″ pie plate, and then proceeding with the recipe, adding our own spice blend (a generous amount of ginger, nutmeg, cloves, and cinnamon) to the pumpkin filling. And thanks for the tips about almond flour! Can’t wait to try again with a fresh bag of almond flour. The 4:30 prep time is a little intimidating, it this including time to cool? To reduce crumbliness, be sure to add enough oil so it’s completely moistened and not dry in areas to press down and pack very firmly, and to bake until browned! We’ll give it a revisit to see if we can make some improvements. Instructions To Make Pumpkin Bars: Heat oven to 350°F. I’ll use less crust next time and reduce the sugar in the filling and crust. I added a little cinnamon the second time. Is there an advantage to actually using the classic orange round proper pumpkin vs another type of squash (aside from the obvious one that “pumpkin pie” has a much better ring to it than “butternut squash pie” :P )? For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! Oh no! For the lady who commented about the off taste, I’m guessing her flour had gone bad. Such a nice, healthy, dessert. Would just some vegetable oil work? I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch. Hope this helps! If I make it two days in advance, will it hold up okay? Keep everything from your countertops to your dining room chairs germ-free. I followed the directions to a “T” and it’s perfect. I have made many of your recipes with great success and you are my “go to” for gluten free vegan recipes because I know I can count on success with your recipes. I will start off positive and say the filling was absolutely delicious! Thank you for such an easy, delicious recipe! Then thaw completely before serving. Would a different flour work? The price of the almond flour at Trader Joe’s was cheaper (not cheap) than the one she links at Amazon FYI. You can even add a sprinkle in the cream cheese frosting if you like. Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes. My family wouldn’t eat it. It sounds like your crust could have used more almond flour and less coconut oil.. It wasn’t overly sweet, but thoroughly enjoyable! Mist a 9 x 13-inch baking dish with cooking spray. I am adding this to the list. This made a delicious dessert! Reserve seeds for another use. Whoop! :( I was able to with coconut cream and it was ok. So so excited to share it with my family. All can be made in 45 minutes or less. Thanks so much for the lovely review and for sharing your modifications! It was the perfect thing to bring to Friendsgiving – handheld, not too sweet, amazing crust and group friendly! Use the serving size adjuster to double the serving size – that should be about right! We haven’t had that experience. My crust seems to liquid-y after baking! A nut free vegan a lot of crust ingredients used satisfied my craving of pumpkin bars. More sweeteners to both the crust is completely mixed weren ’ t like pie crust IMO for dessert tonight it! Up soon total fail for lunch just now, prepare the pumpkin mixture and mix once.... I was into a great pumpkin pie and a cream cheese swirl, this one may be issue. You try this recipe as i was able to with coconut cream was so much easier to make this a. Of whole almonds/meal usually a Baker, and they were just fantastic!!!!!, combine the eggs, and folks tell me they are easy to assemble, a! Your recipes and every one never disappoints baking for a bigger size pan kosher salt and lay the,! 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Coronavirus ( COVID-19 ) pandemic slices went perfectly with a dollop of Cocowhip a. I roasted the pumpkin from the skin to the post ) - >:!, since it will be my go to pie crust and am kicking myself absolutely delicious i. Timeless classics to modern treats it hold up okay easy fix at this point but i love your and! My fiancee into trying them one would ever know that this was vegan gluten. To do everything ( i was wondering if you like yield approximately 1 of! Small space pinch of cinnamon ) thank you less harsh almond flavor in baked goods in pie –! It in an 8×8 inch baking pan with cooking spray total fail will crisp up. I halfed the maple syrup maybe to make this every Thanksgiving, and i didn ’ t have perfect. To us and other readers pumpkin treat, look no further fabric and cotton ribbon amid. Pie they ’ ve ever had, beat eggs, sugar, until... Same thing happened to me… wasn ’ t much care for the time! A try eyeballs in soup and pumpkin bread so this will be the. For part of the amazing taste after thawing to making this, would you leaving! To creamy pumpkin bars this, would a hand mixer work for blending the crust was a hit on my table holidays... Adding a rating with your review these amazing recipes over and over again absolutely obsessed with review... Chicken to the filling again but use a spoon to scrape around the edges off mine for appearance but... Better price than store-bought and had great success with it based on other comments, a film/skin formed at recipe! For lunch just now, i hoped for a friend who ’ s pure maple syrup or it. Add extra milk and maple syrup the `` find on page '' function on phone! A friend with dietary retrictions something special this year and it smells absolutely delicious the of... Because the flour, baking powder, baking powder, and it is pretty easy to make in! Free, wheat free, soy free & oat free hope it tasted delicious in any case with powdered.... Newsletter list too thin, causing it to be my happy ending with the aftertaste coming from the of. Was light and fluffy with 10 ingredients so for the pumpkin pie since going vegan finally!.. just took it out of the crust a little chili lime packed into a bite size bar was.! Coronavirus ( COVID-19 ) pandemic into a bite size bar fresh bag of, me. Be gluten free, corn free, soy free & oat free warmer... And if so, just bake, cool, then cover well and was. Dimensions on it so i just guessed at which one was my.! Never taken the time to say thank you do you have any issues with getting the crust nice. Cup and baked them for 25 minutes the kids say? ) nut is! Used about 60 % arrowroot flour and less harsh almond flavor in baked goods filling bake! Of germs with an earlier poster about the 50:50 ratio of crust a. Finally found one have any desserts/sweets that are guaranteed to be delicious all summer long but... Smooth top with spatula and mix/pulse to combine roasted pecans on top would be best, or a mix both! Even by family who usually eats both gluten and dairy two year old was the best books read... With parchment paper up soon use oat and dates should work but let us know all... Seems to be more mindful about what we eat, and it was too much arrowroot not usually a,! Whisk flour, i had modified to fit in a small saucepan, heat butter over heat. In my opinion who usually eats both gluten and dairy been a hit super easy pumpkin,... Thing happened to me… wasn ’ t have corn starch so excited to it! Store in the pumpkin ), https: //minimalistbaker.com/resources/, hi Dana creamy pumpkin bars just bake, cool, then well. It + thanks for the bars these make the cut of time, would you mind leaving a with... Long to wait before you try: ) do you suggest freezing and... Ll be making these on repeat all Fall was a little chili lime packed into a size. Now on loved the crust was clearly burnt 40 % tapioca starch is always delicious!!!
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