Ingredients
Crust:
- Gluten-free all-purpose flour
- Almond flour
- Tapioca starch
- Butter (or dairy-free option)
- Sugar
Filling:
- Pumpkin puree
- Eggs
- Heavy cream (or dairy-free milk)
- Brown sugar (or maple syrup)
- Pumpkin pie spice (cinnamon, ginger, nutmeg)
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Prepare the crust: Mix gluten-free flour, sugar, and melted butter. Press into the prepared pan evenly.
- Make the filling: In a bowl, combine pumpkin puree, eggs, heavy cream, brown sugar, and pumpkin pie spice. Whisk until smooth.
- Assemble: Pour the filling over the crust, spreading evenly.
- Bake for 35-40 minutes, checking with a toothpick. The center should be set and the toothpick should come out clean.
- Cool: Let the bars cool completely on a wire rack before slicing into squares.
Notes
- Storage: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
- Common mistakes to avoid:
- Overbaking can lead to dry bars. Check the center for doneness.
- Use the right gluten-free flour blend for the best texture.
- Let the bars cool completely before cutting.
- Variations and Modifications:
- Vegan option: Replace eggs with flax or chia seeds, use plant-based milk and butter.
- Sugar alternatives: Use stevia or erythritol for lower-calorie options.