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Pumpkin Pie Bars

Pumpkin Pie Bars

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Prep Time 10 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Servings 12 squares

Equipment

  • Food Processor
  • Square Baking Tin

Ingredients
  

Crust

  • 1 cup LesserEvil Pumpkin Spice Popcorn, crushed (can sub 1 cup pretzels)
  • 3 cups gluten free pretzels, crushed 
  • ¼ cup vegan butter, melted
  • ¼ cup raw honey

Pumpkin Pie

  • 2 eggs
  • 1 cup coconut cream (must be the solidified/scoop-able part, none of the water)
  • 1 15 oz can pure pumpkin purée 
  • ⅔ cup coconut sugar (or monk fruit sweetener for lower sugar)
  • 2 tbsp arrowroot 
  • ½ tsp ground cloves
  • 1 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • ½ tsp salt

Instructions
 

Crust

  • Preheat your oven to 350° F.
  • In a food processor, pulse popcorn and pretzels until they are crushed into a combination of small pieces and powder.
  • In a large bowl, combine the popcorn/pretzel mixture with melted butter and honey and stir to combine.
  • Line a square baking pan with parchment paper, ensuring there is a lip at the top of the pan on all sides so you can easily remove the pumpkin pie bars once baked. This works with both 8x8 and 9x9 pans. Note that bake time may vary.
  • Add the crust mixture to the pan, pressing down to form the crust shape.
  • Bake the crust for 8-10 minutes, the remove from the oven, leaving it on.

Pumpkin Pie

  • In a large bowl, whisk the eggs until they are frothy with a hand mixer.
  • Next, add in the remaining ingredients and mix until fully combined. Note that you may want to mix the coconut cream separately in a bowl to make it smoother as it will mix better.
  • Pour the batter overtop of the baked crust and bake for 50-55 minutes.
  • Once baked, allow to cool completely. It may be best to allow to set further in the fridge.
  • When the pumpkin pie bars are firm, remove them from the pan and cut into squares.
  • Top with whipped cream of choice and enjoy!