Pumpkin Pie Bars with Grain-Free Gingerbread Crust

I was so happy to have my friend Cassie in the kitchen to help whip, stir, and bake! She shot these beautiful pictures too. 

I was so happy to have my friend Cassie in the kitchen to help whip, stir, and bake! She shot these beautiful pictures too. 

There may be nothing more comforting than baking a pumpkin pie on a cool fall day while wearing your slippers while giggling with a close friend. In the wake of change--changing seasons, growing older, moving to a new home (more to come on this on Thursday!!)- a day of pie baking was just what the doctor ordered. With extra whipped cream of course.

Pumpkin Pie Bars with Grain-Free Gingerbread Crust
Pumpkin Pie Bars with Grain-Free Gingerbread Crust

More than anything, it is the act of making pumpkin pie, and the smell of baking pumpkin pie, that makes it therapeutic. Aromatherapy, if you will.

What's great about what pie aromatherapy is that it will pretty much be whatever you want it to be. Need a hug? Breath in that cinnamon. Looking for a hug? Focus in on rolling out that pie crust, on the act of making the pie. Just want something sweet? Quiet time? A few laughs?

You get the picture. 

Pumpkin Pie Bars with Grain-Free Gingerbread Crust
Pumpkin Pie Bars with Grain-Free Gingerbread Crust

Pumpkin Pie Bars with Grain-Free Gingerbread Crust

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

These pumpkin pie bars are made with a gingerbread-spiced almond flour crust and topped with creamy pumpkin filling.

Serves: 9   |    Total Time:



Ingredients:

    For the Gingerbread Crust
  • 1-1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons coconut oil or butter, melted
  • 3 tablespoons honey
  • 1-1/2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon each cloves and nutmeg
  • For the pumpkin filling:
  • 1 cup pumpkin
  • 2/3 cup evaporated milk (coconut milk for dairy-free)
  • 1/2 cup honey
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 325°F. Grease a 9x9 baking dish. In a medium sized mixing bowl, consume the dry ingredients for the crust (almond flour, coconut flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg). Whisk until evenly distributed. Then, stir in the melted coconut oil, honey, and vanilla until a sticky dough forms. Press dough in an even layer in bottom of the baking dish. Place in oven and bake for 9 minutes, until crust is slightly puffed and golden. Set aside to cool completely.
  2. Now, set the oven to 425°F. Make the pumpkin pie filling: whisk together the pumpkin, evaporated milk, honey, and egg. Once combined, whisk in the cinnamon, ginger, cloves, and salt. Pour mixture into cooled crust. Place in oven and bake for 10 minutes, then reduce heat to 350°F and bake for 40-50 more minutes, until a knife, when inserted into the center of the pumpkin mixture, comes out clean.
  3. Set baking dish aside to cool for 15 minutes. Slice and serve (whipped cream or coconut cream optional!)