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Grain-free Pumpkin Pie Bars (nut free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 bars
Author Alexa Lehr

Ingredients

Crust

  • 1/2 cup organic butter or coconut oil, cold
  • 1/2 cup Bob's Red Mill tapioca flour
  • 1/2 cup Otto's Naturals cassava flour
  • 1/2 cup Navitas coconut sugar
  • 1 tsp. organic cinnamon

Pumpkin Filling

  • 2 cups cooked pumpkin
  • 1/2 cup coconut sugar
  • 1 1/4 cups organic coconut milk beverage
  • 3 T. Otto's Naturals cassava flour
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground clove
  • 1 tsp. ground cinnamon
  • 2 large pasture-raised, organic eggs

Egg White Frosting

  • 1 egg white
  • 6 tblsp. raw honey
  • 1/2 tsp. apple cider vinegar

Cream Cheese Frosting

  • 1 8 oz. Daiya cream cheese spread, room temp.
  • 1/4 cup coconut sugar
  • 1 T. ground cinnamon
  • 1/4 cup coconut milk
  • 1 T. Bob's Red Mill tapioca flour

Instructions

Crust

  • Preheat the oven to 350°F. Line an 8x8 glass baking pan with parchment paper.
  • Put all of the crust ingredients into a food processor. Cut the butter up into teaspoon size pieces. Pulse until the dough turns to crumbles and bunches together slightly.
  • Pat the dough into the 8x8 glass baking dish and press it out so that it covers the bottom of the pan.
  • Bake for 20 minutes. I like to pat down the edges with a spoon as soon as the crust comes out of the oven to make the edges flatter and more even.

Pumpkin filling

  • In a food processor, combine all of the pumpkin filling ingredients. Pulse until smooth.
  • Pour the pumpkin filling on top of the crust. Make sure it spreads out evenly. Bake for 40-45 minutes. The center should be firm and not jiggle. Allow the bars to cool before frosting.

Egg White Frosting

  • In a small saucepan, bring the honey and apple cider vinegar to a boil over low heat. Stir occasionally.
  • While the honey mixture is being brought to a boil, beat the egg white until stiff peaks form.
  • Once the egg white is stiff, slowly pour in the boiling honey mixture, beating constantly. Continue to beat the frosting until it holds it’s shape (approx. 3-4 minutes).
  • Frost the pumpkin bars. Cut and serve! Store the bars in the fridge.

Cream Cheese Frosting

  • Combine all of the ingredients in a food processor. Pulse until smooth and thoroughly combined. Spread over the bars. Store in the fridge.

Notes

The frosting is a boiled frosting made out of egg white, so it will not hold it's shape after 1 day. The bars still taste delicious though even after the frosting has dissolved!