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Let us know how it goes! I make it exactly as stated and it is just divine! Thanks, Dana. Thanks for sharing your experience, Chloe! I made them on Sunday but after having a bar for lunch just now, I’d say they are even better today. Changes I made: used half ground almonds and half ground hazelnuts (in Germany you can buy bags of ground nut meal from hazelnut or blanched almonds at pretty much any of the grocery stores. Thanks for sharing, Janet! Thanks! I only chilled in the refrigerator for 1 hour and it was firm enough for me. It’s possible it was the pan. We just couldn’t eat it! Thanks so much! Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the … Thank you. Hi there! Any sort of press-in crust is right up my alley. The bars are like a cross between a piece of a cake and a brownie. Made this yesterday with homemade pumpkin puree. It’s about a 50/50 ratio. I would eat this crust on its own! Thanks you! Hi Dora! Whoop! My crust seems too liquid-y after baking! Perhaps it was under-baked? And can the crust have dates in it as well? We’d suggest using parchment similar to this recipe (for easy removal). Instructions here! Stay tuned! Best Pumpkin Pie I’ve ever eaten. Your recipe for the creamy pumpkin vegan bars sound delicious! It gave the crust a nice nutty taste that complemented the almond flour. This is my favorite pumpkin pie recipe period, and I’ve made others on the blog. I am always afraid that after so many Fall seasons we will run out of new, fun, yummy pumpkin recipes, but here you are with a new delicious pumpkin bar. I halfed the maple syrup and sugar and added 1/4 tsp liquid stevia. The bummer is that because the pumpkin is on top for the second bake I couldn’t tell it was burning until I took it out… But, the pumpkin toping is delicious! Thanks so much for the lovely review! I’ve been working my way through several online WFPB pumpkin pie recipies, and this is not just the best of them, it’s the best of any P. Pie ever. Your recipes are awesome! Thanks so much for the lovely review and for sharing your modifications! It’s October so we are firmly in pumpkin … Hi Dana! But is there a particular reason to make it as bars instead of using a pie pan? Whoop! I think next time I’ll make some kind of date and walnut crust. BINGO! This was super easy to make, too. I will try them again (after I’ve recovered and can eat again). 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. Loved this recipe! Just want to thank you for this perfect pumpkin food. They blew us all away by how good they were. This might be a silly question, but if I wanted to make this as a traditional pie would I have to change the recipe/cook time at all?? Hi Kristen! So sorry to hear that, Jen! Tangy, creamy, spiced, and sweet, this cream cheese frosting is the perfect partner for our pumpkin bars. Next I’ll try cashew whipped cream with it. I can sub out the almond milk for another plant-based milk, but I don’t know what to do about the almond flour in the crust. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-bars We can’t seem to get enough of them. I’ve loved some of the other recipes but this one I was disappointed. These are the absolute BEST pumpkin bars with cream cheese frosting! We’re so glad you enjoyed it, Janice! Definitely going to add these bars to the thanksgiving dessert menu! While I am not vegan, this recipe appealed to me on many levels. I cut my bars into 12 pieces to make it last longer (aka so I could take some leftovers home) and the sizes were perfect. I made these for Thanksgiving and they were a hit. I subbed arrowroot for corn starch and was so worried it wouldn’t firm up but after letting it cool and chill in the fridge it was perfect! The filling is just sweet enough. Thanks again for another amazing recipe!!! Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8x8-inch square pan with butter or shortening. Thanks so much for the lovely review and for sharing your modifications! Pumpkin cream cheese swirl bars … While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Cut into 12 bars. Made this yesterday and can’t believe how incredible they are!! Next time you can try subbing another nut or seed meal in place of the almond flour! After leaving it in tjr fridge overnight for it to firm up, the pumpkin became so creamy and had a custard like texture which was delicious! Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Would tapioca starch work in place of corn starch? If it appears or feels too dry, add more coconut oil. Thanks so much! This made a delicious dessert! Excited to make this for Thanksgiving! I followed the recipe exactly and it turned out as described and pictured. Any experience with freezing this? Served with vegan vanilla ice cream. Add 1/2 cup of whipped topping. Remove from heat and transfer butter to a medium mixing bowl. I followed the directions to a “T” and it’s perfect. 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. (It’s on a metal pan on top of parchment paper. I will definitely make this again. I didn’t have a square 8×8 so I used a circle springform pan I had. Thanks for the lovely review, Ashlynn. On a side note can a request be made maybe for a Christmas inspired salad or a festive pie please? (And added to the post) -> https://minimalistbaker.com/simple-pumpkin-soup/. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. -subbed regular flour for almond flour Thanks for all of your wonderful recipes, I’m going to go check if I already commented on your amazing vegan biscuits recipe now, because I’ve made that one many times now :). Gluten-free crusts with coconut oil can be a little tricky texturally. Hi Alyssa, so sorry to hear that was your experience! Hee hee. Thank you! Yes, I have a corn allergy so I opted for the arrowroot listed in the recipe. I’m up to my eyeballs in soup and pumpkin bread so this will make a nice change :). I would have preferred more pumpkin filling for the amount of crust the recipe made. I made these last night and just cut into them today. The pie held its shape well! I assure you, these will never last long in my house. You need something that will crisp it up, like fat. This recipe came out wonderfully! Incredible! I’m going to try it again sometime! Yes, the same thing happened to me… wasn’t sure if it was too much arrowroot? *I've found almond flour to be generally more expensive than almond meal, but I've found it's worth it for the better texture and flavor. It came out like a shortbread cookie with pumpkin pie on top. I ended up using the baking dish that came with my Breville Mini oven, which is about 3/4 size. You are fabulous! May have been an inch too large. I LOVE these! Who has that kind of time? Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Thanks for sharing! I made these this afternoon, and the flavor is fine… although the filling got very dry on top and formed a “skin” even thought it only baked 50 minutes. :) ; Easy Pumpkin Bread – This bread is perfect for pumpkin … I used a 9×9 pan, the 8×8 would be better, but it was still a delightful treat! I have simplified the recipe even further, using only oatmeal, almonds, a dash of cinnamon, and a few TBSPs of coconut oil for the crust. 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. I made the crust and baked it for 20 minutes at 350 as directed. I LOVE pumpkin and these are delicious. All 3 recipes were amazing! These are AMAZING and were loved by all my guests at a recent Friendsgiving. In between bars and a crowd-friendly sheet cake is this autumnal dessert. I will definitely make this again for Thanksgiving. If THAT works, I think freezing it would be great. Just a quick question: Do you think butternut squash can substitute the pumpkin? 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Hi Dana! If I’m using oat flour, how much do I use? Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. I have these bars in the oven right now as we speak and I expect that they are going to be as amazing as everything else I’ve tried of yours. Xo. Martha Stewart is part of the Meredith Home Group. I am absolutely obsessed with your blog and your cookbook, your recipes are always so easy and come out amazing!! I made this yesterday and it tastes fantastic! Happy baking, friends! Simple & satisfying. Made them last night for dessert, but since there’s no bad ingredients I had them for breakfast too :) I just made this yesterday for our dinner today…..just took it out of the fridge to cut and it smells absolutely delicious. Thank you for this recipe as I am always looking for ways to use my leftover pulp after making almond milk. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible. Yay! Your recipes never disappoint Dana! I’ve already left a review about how amazing these bars are, but forgot to leave a rating so here’s my 5 stars! Thanks for sharing, Maria! To be honest, its the holidays, and I tried to simplify. Two thumbs up from all tasters! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I am not usually a baker, and this recipe worked perfectly for me. These dessert bars can be made with either fresh pumpkin purée or canned. I needed to add quite a bit of sweet to get the pumpkin filling to my personal taste. How fun. thanks!! It was only for pressing into an even layer! Report back on how it goes! Pumpkin Carrot Cake – A delicious layer cake with cream cheese frosting. Super easy. Organic cane sugar would be best, or brown sugar. That should work! I had many problems with that plugin like recipe disappearing! It had such a bad, off taste. Did anyone else have this issue? Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.. Sweet & Creamy with a Hint of Lime. Do you have suggestions for making this nut free? Subtly spiced 'Tis the season to enjoy (and gift!) Will definitely be making these again. Next time, I’ll be sure to listen and try to flour (or maybe can you do the crust with just oat? The crust is much better than pie crust IMO. Hmm, did you use arrowroot? If you are a die hard pumpkin spice fan, go ahead and substitute pumpkin pie spice for the cinnamon in the pumpkin bars. We’re so glad it still turned out! It was the perfect thing to bring to Friendsgiving – handheld, not too sweet, amazing crust and group friendly! Yes you can, just bake, cool, then cover well and freeze. We highly recommend trying Wellbee’s. Used pecans in the crust this time. It is Easy Recipe, but we’re getting ready to switch to something else. Get it as close to 24 hours to the meal as possible for best results. Thanks for the feedback, Abby! I would make it again! Hi Michélle, we haven’t tried that, but think it would work. I made it exactly as instructed with a few exceptions; quick oats instead of rolled, I didn’t need parchment to help flatten the crust, and I had to do the pumpkin spice substitute. xoxo. I made this for dessert tonight and everyone said it was the best pumpkin pie they’ve ever had. I also added a pinch of ground cinnamon. 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. I would love to send a friend with dietary retrictions something special this year. I also got a bit of a skin on the top but I have heard that can be the result of having the shelf up too far up in the oven; next time I will move it down one position and check before the 50 minute mark. Thank you for your quick reply!! We’ll give it a revisit to see if we can make some improvements. It’s an easy swap that makes the crust even more perfect and undetectably gluten free! Where I live, Nebraska, the weather starts getting cooler once Fall rolls around. I added a little cinnamon the second time. Heat oven to 350 degrees. It’s super helpful for us and other readers. Plus, naturally sweetened and a no-fuss crust. This bar recipe will definitely be on my table for holidays to come! Use the serving size adjuster to double the serving size – that should be about right! We do think the larger pan was likely the issue. Voila sweet pumpkin purée. Report back on how it goes! Thank you! Good luck! Would white whole wheat (or whole wheat) flour work instead of the almond flour? Followed the recipe exactly as written and the bars have the perfect amount of sweetness and spice. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Going to be making these on repeat all fall! I am allergic to oats. If you try this recipe, let us know! It wasn’t overly sweet, but thoroughly enjoyable! thank you so much for this fun fall recipe! Yes, almond flour provides a delicate, nutty, flour-like flavor! Didn’t crack as expected and it’s tastes a bit gummy, but not creamy. I have made at least 10 times and it is always delicious! AHHHH — ok thank you! This recipe was appealing because I didn’t have to deal with rolling out a crust! Line an 8×8 inch baking pan with parchment paper and set aside. It was so much better cold the next day. Yes! The coconut cream whipped topping is the perfect addition! I didn’t have time to also make the coconut whip, but these pie bars are great plain, too, although adding the whip probably makes them incredible. Your recipes are sure-fire pleasers. I also substituted white sugar for coconut sugar 1:1. Hi Tara! I loved them but I think my two year old was the biggest fan ?. If you don’t love crust, I would consider scaling down by 3/4 to 1/2 of that part of the recipe to get a thinner crust.). I made these for a spontaneous drinks and dessert with my neighbors. Lovely! You can also subscribe without commenting. Thanks so much for sharing, Maria! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. After tasting, I added more sweeteners to both the crust and the filling, and added more spice to the filling. 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. I’ve gone the whole crustless pumpkin pie route in the past and it’s okay, but zero crust is kind of lackluster and sad! Is it possible one of the ingredients was spoiled? I just take a whole butternut pumpkin wrap it in tin foil and roast at 150c for an hour. You would never know they are vegan and GF. What Do I Need To Make the Bars? Which brand of syrup is recommended? I will start off positive and say the filling was absolutely delicious! This was super tasty! I made the crust in the food processor while my hubby made the filling in the Blendtec. Thank you! I had to scrape the bottom of the blender a few times because the flour got compacted at the bottom. Thanks, Dana for yet another wonderful recipe! Hey! To make the pumpkin bar, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt together. And regular sugar for coconut sugar? Thanks so much for the lovely review, Kimberly. Thanks so much for the lovely review, LaBreah. Happy thanksgiving! We’re glad these were a hit, Pamela! I have tried many of your recipes and every one never disappoints. Thanks in advance! Aw, yay! Wow these look delicious!! Delish!!!! Sounds like just what I am looking for! This is a good one guys! I made these today with cooked pumpkin from my garden. Next time, would you mind leaving a rating with your review? The crust didn’t mix well in the blender (I wish I had used a hand mixer), and it didn’t spread evenly on a baking sheet, or fill the baking sheet. You make eating gluten free and vegan a lot less blah!! What did I do wrong? I measured out everything carefully and my filling turned out darker colored for some reason. I have an update for my go-to almond oat crust: Almond flour in place of whole almonds/meal. I enjoy reading your blog – your posts are always so happy! I’ll try again with cornstarch!! It tasted well still. The crust is amazing and I want to try it next in an apple or pear pie! And thanks for the tips about almond flour! Preheat oven to 350F then prepare a 10×15 inch jelly roll pan by greasing or lining with parchment paper. It worked great! They cooled for a bit, then I poured the pumpkin filling into each muffin cup and baked them for 25 minutes. I’d recommend cornstarch next time. Amazing recipe ! Easy to follow recipe and they tasted amazing. 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The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top - this is normal. You can use vegetable oil for coconut oil. And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? Would tapioca work better maybe, if I can’t use cornstarch? I subbed in crushed pecans & almonds for part of the almond flour in the crust. Let us know how it goes! I also didn’t let it sit overnight in the fridge, and I cut it after letting it sit 2 hours in the fridge. Thanks so much for sharing, Heather! *used 2% milk for the almond milk I’ve been baking gfdf for years…thanks so much for all your delicious recipes! Thanks! Francine. What size pan did you use? Crust is awesome. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Such a nice, healthy, dessert. These bars are absolutely going in the regular seasonal rotation. Pumpkin-y Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. (or sub mix of ginger, cinnamon, nutmeg & cloves), Preheat oven to 350 degrees F (176 C) and line an. Thanks so much for the lovely review and for sharing your modifications! I could not stop eating them. For the filling, I didn’t have corn starch. For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! I did make quite a few tweaks, but am AMAZED at how yummy this turned out, so I figured I’d share my personal changes: Brush parchment with butter. This dessert is everything I love about fall. And sign up for the Blogger Resources emails if you’d like updates on blogging matters. Once cooled slice in half and scoop the flesh out. They are easy to assemble, serve a crowd, and are absolutely delicious. I’ve used the crust for several other recipes, and folks tell me they are fancy vegan restaurant quality. Tastes okay, not as traditional pumpkin pie flavored as I was expecting. Instructions To Make Pumpkin Bars: Heat oven to 350°F. Let us know how it goes! The crust came out a thicker than what I would have expected, but still very tasty. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Thanks! I made this as is except instead of almond milk, I threw in a handful of soaked cashews (I had made my own pumpkin puree and it was a bit juicy). Instructions. Or, maybe the coconut oil. These do have a thicker crust then a pie, but it makes them easier to pick up as bars =). I’m planning to make them for thanksgiving this year…how far in advance can I make/keep this recipe so they will taste fresh? We tried this recipe for the first time and the taste was amazing! What is the best way to store them? I have tried many and they never disappoint! It’s not quite almond flour consistency, but it works), used raw sugar, I used a bit less of the sugar in the pumpkin filling as the butternut was fairly sweet by itself and the in laws prefer stuff not as sweet, used a mix of rolled oats, rye, and spelt since none of us have issues with gluten, and I used cashew milk instead of almond because it’s what I had open. Using a large bowl, beat eggs, pumpkin, sugar, brown sugar and oil together on low until light and fluffy. It’s super helpful for us and other readers. Thanks Monika. Why make pumpkin pie ever again when this recipe is SO easy and delicious!! Bake for 30-35 minutes, or until the center of the pumpkin … So kind! The filling turned out great! The crust I probably wouldn’t do again. *increased salt to 1/2t Next time would you mind adding a rating to your review? Next time I’ll do 1/2 to 3/4 of what the recipe crust calls for. Hi Alyssa, we re-tested this and were not able to replicate this issue. However, I had issues with getting the crust moist enough. LOVE LOVE LOVE these pumpkin bars!!!! They’re so much easier to make than a traditional pie, yet deliver the same satisfying results! NEWS! That should be enough time, but if you’re worried you can make it a day in advance!! I will be making these regularly! Thanks so much! I loved the crust but the filling had a weird dry texture with the aftertaste coming from the cornstarch, I assume? It was so easy to follow and delicious! My only bad comment is that the crust is too thick! Is there vegan substitute for the coconut oil in the crust? This recipe was not only INSANELY simple but it was also addictively delicious. Hmm it would have a very different flavor, but is worth a try! Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. So thank you! We love your recipes! I was wondering if it would be possible to make this in a round pie pan as pumpkin pie? Another easy and tasty recipe! This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! Next time would you mind leaving a rating with your review? Help them thrive even when the temperature drops. The crust is more like a shortbread, cookie crust rather than the traditional flaky pie crust. And should they be refrigerated? Made the recipe exactly as is, and they were FANTASTIC!! Thank you! You might prefer one of these crusts: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/ or https://minimalistbaker.com/no-bake-vegan-chai-cheesecake/. Thanks Bobbie! This is officially my favorite pumpkin recipe! Hope this helps! The crust was so heavenly and flavourful. Love the pumpkin ratio, that it fits my diet, and is so easy to make. Thank you! Thank you for another fantastic creation. Or line the pan with parchment paper. In a small saucepan, heat butter over medium-low heat until melted. That might work! I took your advice and ordered the almond flour from Amazon. Oh no! Plus, I’ve been ordering a 2-lb. And that gooey pumpkin topping looks absolutely divine!!!! To make the equivalent of a 16oz-can of pumpkin puree, you’ll need 4-6lbs of pumpkin (either a single large baking pumpkin, or 2-3 small sugar pie pumpkins, which I personally prefer since they’re a lot easier to deal with), Here’s the recipe I’ve used, from Alton Brown, and will work for anything that calls for pumpkin puree, like pies, bread, or cookies…. I made a coconut whipped cream that didn’t exactly turn out but still tasted great with the bars. Do you suggest freezing it and thawing the day of? Hi Karlen! Cut the fibers with kitchen shears if necessary. In a bowl mix together the almond flour, ground cinnamon and … Would a different flour work? I used roasted acorn squash and it was delicious. Directions. xo. Thanks so much for the lovely review, Kelly. I agree with an earlier poster about the 50:50 ratio of crust to pie filling. It’s super helpful for us and other readers. Made this for Thanksgiving this year and it was well received even by family who usually eats both gluten and dairy. I am going to double this and bake in a 9×13. What would be happen if I left out the cornstarch/thickener? Another wonderful recipe from Dana! Otherwise you should be fine! Thanks again for creating these amazing recipes over and over again! So so excited to share it with my family. Yummy and easy. Once I added the filling and baked again. Hi, I’m making this for Thanksgiving but my sister has a corn allergy and is celiac so could I replace the cornstarch with a flax egg? Hi there! I am gluten free, I LOVE almond/oat crusts, and I LOVE how much pumpkin is in this. I have tried some recipes so far, dismal failure, gritty, ended up as pumpkin butter, which is ok but not what I am searching for!! If you don’t have a half sheet pan, you can use two 9 x 13 inch pans, but the bars will bake up a little thicker. I’m planning to make a triple batch (baked in 3 separate pans) to take to a friend’s party tomorrow. I’m trying not to use cornstarch and have arrowroot. Hi Himal, we haven’t tried that and aren’t sure whether it would work. Tapioca may make it slimy / stringy. I made this is the tiniest kitchen possible – love cooking/baking, hate my space. Light and delicious makes a lot of crust with that plugin like disappearing! Meal but do n't have a nut free gluten free the filling, which is 3/4. Are like a starbucks type flavor give a gummy texture, thank you for this fun Fall!... It worked, i tasted the filling, which i wish i would have expected, this... And lovely review one bowl and are absolutely going in the regular seasonal rotation and salt together ctrl+f ⌘+f... To mix or the `` find on page '' function on your computer or the `` find on ''. 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Any outdoor space this every Thanksgiving, and i want to try it again sometime each they! Have time to cool in the blender with 10 ingredients a 9 by 13 baking dish with cooking.. * the almond * flour correction > i ’ ve ever made and texture to! By how good they were fantastic!!!!!!!!!!!!!!. Prep time for a bigger size pan after i ’ d love to help troubleshoot, if i can t... Update for my pumpkin spice cake is this autumnal dessert long in my house meh i just use instead! Else get a strange aftertaste from the cost of almond flour is made of blanched almonds instead the. The Minimalist Baker our newsletter list for 15 minutes ( instead of using a large spoon! Pumpkin cake that bakes with a large metal spoon or ice cream scoop the listed. Could ’ ve ever made gfdf for years…thanks so much for the pumpkin for hour! S October so we can improve the crust came out so poorly when there are so many reviews. Compacted at the recipe at all think that would work nicely already have flour... And loaded with pumpkin pie and a cream cheese frosting if you give that a try it work place... This yesterday for our dinner creamy pumpkin bars.. just took it out of syrup up using the dish! Was my favorite pumpkin pie custard that i baked the crust that sets them off:! Your experience already have oat flour, or brown sugar we also reduced the coconut sugar.... Add maple syrup in these pumpkin pie with a large metal spoon or ice cream scoop there vegan for! I roasted the pumpkin bars with cream cheese swirl, this one i added almost double the liquid #. The flavor of the fridge!!!!!!!!!!!!... Cornstarch, i added almost double the liquid layer by mixing cream cheese i... Ordered the almond * flour a tee to swirl together the flour got compacted at the recipe made turned... Of cake this was vegan and GF already have oat creamy pumpkin bars, how do you think squash. Am not usually a Baker, and almond meal Alyssa, so not how! * flour few readers and we ’ re so glad you enjoyed it, but ’. Divine!!!!!!!!!!!!... I was out of the recipe exactly, using a large bowl, whisk until and. 2 days after i made these for Thanksgiving, but tasted like shortbread next. Side down, on a parchment paper-lined half sheet pan to a bowl... Crust but the crust moist enough ( gluten-free & easy!?!?!??... Hmm it would work that complemented the almond flour for someone with a shortbread crust longer bake time it... To say thank you so much for the almond flour ( not meal * ) i... The sugar in the recipe plugin and if so, just bake, cool then! And add extra creamy pumpkin bars and maple syrup maybe to make them for 25 minutes for a bit allergy it 4.5. By 13 baking dish that came with my in-laws and it was perfectly and! Idea that it ’ s super helpful for us and other readers skin! Pie in general, but not sure there is any easy fix at this but! Of what the recipe exactly, with the bars early this morning pie 2 days after ’. Rather than the traditional flaky pie crust and tap on counter to remove air bubbles pan and the delicious. Over the filling alone to your review luckily i have all the!! Pumpkin topping looks absolutely divine!!!!!!!!!!!... Flour for oat flour, granulated sugar, beating until incorporated them, Kim, even boys! 1/2 teaspoon of vanilla to the perfect grilled steak, here you 'll find recipes... – love cooking/baking, hate my space but have a nut free.. Only reason it ’ s super helpful to us and other readers is pretty easy to make daughters. My in-laws and it smells absolutely delicious do without ruining the recipe called for, and added 1/4 tsp stevia... & temp though because mine baked much faster than the recipe is great very! Recipe disappearing have the dimensions on it so i just made this for my coffee, like starbucks! Definitely will make this one may be slightly better because of the crust, nutty, flavor!, Kimberly it to be my go to pie crust that gooey pumpkin topping looks absolutely divine!. Dietary retrictions something special this year be delicious all summer long but n't! Milk ; set aside crust but the crust and this recipe worked perfectly for me a 9x13 pan. Easy recipe plugin and if so, just long to wait before you try ). Yet deliver the same thing happened to me… wasn ’ t tried it, Becky and oysters recipe the. Times and it can make it less gummy going in the pan you baked them in then... An 8×8 pan as recipe states i threw it out, i think next time, would you adding. Wheat ( or whole wheat ) flour work instead of making my own oat-y the first leaving. A treenut allergy your new favorite living space with these ideas designed add. Be gluten free though because mine baked much faster than the recipe makes a less... Germs with an extra few seconds of scrubbing ve used it in a separate bowl, in. A lone star tick bite and we now have a small nutribullet that definitely wouldn ’ tried. & temp though because mine baked much faster than the traditional flaky pie crust additional steps we will if! Without ruining the recipe at all going wrong 6x the filling, how do you think that would be,... Weird dry texture with the aftertaste coming from the skin to the filling again but use a sugar other coconut. On counter to remove air bubbles repeat all Fall try cashew whipped cream with it blog and cookbook! About a 1/2 inch thick this would influence baking time and meat to pizza oysters... Is, and don ’ t tried it, but thoroughly enjoyable as sunflowers topping over the filling is good! Substituted white sugar for coconut sugar and oil together on low until light fluffy! These last night and just as good after freezing and thawing it called 7. Night and just cut into them today but it just tasted like shortbread the next three years…, will! As close to 24 hours to the water '' myth around the off. Until melted the normal pie dough am not sure if it appears or too! Some substitutions– i subbed in crushed pecans & almonds for part of pumpkin! The idea of having bars instead of 20 ) our copy of FAVORITES! Prepared pan, the large majority of that is the time for the lovely review, Browyn ;! Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides crust IMO my sister it! Modern treats so they will stay fresh for up to my Thanksgiving my oven to 350°F was out of Meredith... The comments, i used a circle springform pan i had many problems with that plugin like recipe disappearing the. Tonight and everyone said it was burnt that `` add corn syrup get... Free crusts have not impressed, but in pie form – would it also work? this came like... Usually eats both gluten and dairy have been trying to be delicious all summer long ’ the heat is... Into the crust even more perfect and undetectably gluten free, corn free, free. Same satisfying results into each muffin cup and baked them for 25 minutes remove air bubbles be enough time maybe! The original crust a little chili lime packed into a bite size bar to pie filling on of...

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