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: 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: Can you freeze these bars? It is Easy Recipe, but we’re getting ready to switch to something else. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. 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 the pie 2 days after I made the crust, which I kept in the fridge. For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! Check out this tutorial! Thanks! Which brand of syrup is recommended? Gradually add confectioners' sugar, beating until incorporated. Next time, maybe try baking 30-40 minutes instead? My oven typically does not run too hot. Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. Is it possible one of the ingredients was spoiled? From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. 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. Next I’ll try cashew whipped cream with it. We also reduced the coconut sugar in the filling by about 1/3 and still found it to be sweet enough. Be sure to download our complete guide here! Thank you! Baci baci from Italy! In a small saucepan, heat butter over medium-low heat until melted. If I use pre-made oat flour, do i use the same amount? Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. NEWS! Xo. From which platforms to use and the best books to read, bibliophiles share their advice. Perhaps it was under-baked? Thanks! Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan. Thanks for sharing, Janet! Thank you for this recipe! I made this for my first Thanksgiving with my in-laws and it was FAR better than ANY pumpkin pie I’ve EVER had! I followed the directions to a “T” and it’s perfect. Sorry for the trouble! Came out delicious, tho I have to say my man didn’t like it, saying it wasn’t quite enough sweet for his taste. Yes, I’d use oat and dates should work but let us know how it turns out. As others mentioned in the comments, a film/skin formed at the top which I wish I would have known about before making it! Would just some vegetable oil work? I’m planning to make a triple batch (baked in 3 separate pans) to take to a friend’s party tomorrow. Now, prepare the pumpkin layer by whisking instant pudding mix with half and half. One cup of rolled oats will yield approximately 1 cup of oat flour. This is my favorite pumpkin pie recipe period, and I’ve made others on the blog. *added 1/2t ginger. Whoop! FABULOUS!!!!!!!! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Used an 8×8 pan, lined with parchment. Delish!!!! Again, the filling turned out nicely but the crust was very burnt. How To Make Gluten-Free Pumpkin Bars. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top - this is normal. I’m planning to make them again to bring for Thanksgiving so those of us with plant-based diets and GF don’t get left out from all the pumpkin pie goodness. It’s super helpful for us and other readers. Yes you can, just bake, cool, then cover well and freeze. :) Thanks so much for the lovely review! My came out a gloppy mess. The filling turned out great! LOVE LOVE LOVE these pumpkin bars!!!! So glad I clicked on that recipe to top it off. Next time, I’ll be sure to listen and try to flour (or maybe can you do the crust with just oat? Taste and adjust … However, my crust came out fairly crumbly but it still tasted amazing! Instructions. I made these for Thanksgiving today – the filling turned out great and set really well, and the ratio of crust to filling was perfect. xoxo. Pour batter into prepared pan, smooth top with spatula. 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. Thanks so much! Didn’t crack as expected and it’s tastes a bit gummy, but not creamy. Another easy and tasty recipe! This dish was sooo good while still being healthy. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. :( I was able to with coconut cream and it was ok. I don’t need it to be gluten free. We’re so glad it still turned out! The crust came out a thicker than what I would have expected, but still very tasty. I baked this on the middle rack in the oven and followed all the directions 100% (aside from adding a touch more cinnamon). (or sub mix of ginger, cinnamon, nutmeg & cloves), Preheat oven to 350 degrees F (176 C) and line an. correction > I’ll be sure to listen and try *the almond* flour. To make your own pumpkin … We have a nut allergy. They blew us all away by how good they were. With some sticker shock from the cost of almond flour, I tried this recipe with raw almonds that I ground myself. Hi there! Best Pumpkin Pie I’ve ever eaten. Perfectly sweet 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. This recipe was not only INSANELY simple but it was also addictively delicious. Yes! If THAT works, I think freezing it would be great. Made these for thanksgiving and they were a big hit! You can use vegetable oil for coconut oil. In between bars and a crowd-friendly sheet cake is this autumnal dessert. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Another wonderful recipe from Dana! I topped the bars with your cashew buttercream frosting. Line with parchment paper and set aside. Happy Weekend! Thanks! The whole bottom layer totally black. For the filling, I didn’t have corn starch. I decided to alter it slightly by making the bars into tarts. BINGO! Easy to follow recipe and they tasted amazing. How long would you recommend baking for a bigger size pan? Yay! Love it! Served with vegan vanilla ice cream. We’ll give it a revisit to see if we can make some improvements. Good luck! Daily baking inspiration for the holidays and beyond! This recipe is AMAZING!! For the first batch I made it with the directed amount of liquid because it was too heavy. The pie held its shape well! Did anyone else have this issue? Hi Dana, I am only slightly obsessed with your recipes. Going to try creamy pumpkin bars tomorrow. Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight. We just couldn’t eat it! Hi Chandra, congrats on making it work in a small space! One blender, one mess to clean up. Once cooled, gently lift bars out of dish and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). I’ve never made a crust but this turned out so well and it was surprisingly easy (I used almond flour). Thanks so much for the lovely review, Kimberly. Wholesome 5 stars! 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! These dessert bars can be made with either fresh pumpkin purée or canned. That should be enough time, but if you’re worried you can make it a day in advance!! For the amount of time it took to do everything (I roasted the pumpkin), I hoped for a better flavor. Process until the flesh is smooth, 3 to 4 minutes. I’ll have to see if I can trick my fiancee into trying them! Xo. The consistency is really good and the nut crust is a nice change from the normal pie dough. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Find all my Fall and Thanksgiving Recipes at one place! What size pan did you use? Let cool completely before cutting. Yes, I have a corn allergy so I opted for the arrowroot listed in the recipe. I’ve been baking gfdf for years…thanks so much for all your delicious recipes! It is like the same thickness as the filling. 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 :). Who has that kind of time? Need help? 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! Amazing! This looks lovely! Thanks for sharing, Joy. Made these today and they turned out so well! Pumpkin Carrot Cake – A delicious layer cake with cream cheese frosting. I’m looking forward to making this, but have a treenut allergy. Hi there! We’re so glad you enjoyed them, Kim! It’s an easy swap that makes the crust even more perfect and undetectably gluten free! I made these squares and the were delicious!! So thankful to have an awesome recipe to put in its place, thanks Dana! Hi there! The pie set up after about 2.5 hours in the fridge, and when it was time for dessert on Thanksgiving, the crust held up around the edges. Happy creating. 1. I LOVE pumpkin and these are delicious. Start by carving out a designated work area in your space. They cooled for a bit, then I poured the pumpkin filling into each muffin cup and baked them for 25 minutes. I have an thermometer in my oven to regulate the temp – so not sure what the problem was, thanks! I made this for Thanksgiving. Fran. She is a picky eater, so we will see if these make the cut. Thanks for sharing! Plus, we have the scoop on that "add corn syrup to the water" myth. Using an offset spatula, spread icing over top of cake. I’ve already left a review about how amazing these bars are, but forgot to leave a rating so here’s my 5 stars! I was thinking maybe I could use xylitol, my mainstay? ; Easy Pumpkin Bread – This bread is perfect for pumpkin … Is there a substitute for the coconut oil?? And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? Reserve seeds for another use. So I guess these guys will now be on the menu for the next three years…, These are delicious! Or line the pan with parchment paper. You’re amazing Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. All 3 recipes were amazing! I would eat this crust on its own! I followed the recipe exactly, with the exception of subbing agave nectar for the maple syrup since I was out of syrup. I know – a LOT of changes….but I just looked at this recipe and knew it would be an amazing base to really personalize to my own taste. Thanks again for another amazing recipe!!! Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. You likely wash your hands several times a day, but are you doing so effectively? Yeah, I’m bringin’ the heat (is that still something the kids say?). Two thumbs up from all tasters! The pumpkin had a hard film on top and was basically raw underneath, even after putting it back in for another ten minutes, which burned the crust. Report back on how it goes! This is definitely a recipe I’ll be making again! I’d love to make for thanksgiving but need to feed a larger crowd. Hi Naomi! Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! How To Make Pumpkin Bars with Cream Cheese Frosting. I’ve been making them every weekend and they last a good 5-6 days in the fridge!! I didn’t put the coconut whipped cream on today but I will on Thanksgiving because I know it’ll take these to the next level, but honestly they’re great without it. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. 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. 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