Pumpkin Pie Bars (Dairy Free, Gluten Free)

Recipe inspiration from: Mama Knows Gluten Free

Ingredients

Crust

• 2 ½ cups gluten free graham cracker crumbs (give Pamela’s brand a try)
• ½ cup granulated sugar
• ¾ cup melted dairy free butter (we love Smart Balance butter)

Filling

• 1 15 ounce can of pure pumpkin
• 2 large eggs
• 1 cup of full fat coconut milk (*easy swap in here is 4 heaping TBSP of Coconut Cloud Pumpkin Spice or Original coconut milk creamer mixed with 8 oz hot water – just whisk together and let sit for a few minutes and Voila! liquid coconut milk).
• ¾ cup granulated sugar
• 1 TBSP pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract

Directions

Crust first!

1. Preheat over to 375 degrees F.
2. Pulse 2 packages of your GF graham crackers in a food processor until it turns into fine crumbs. Pour the crumbs into a medium sized bowl and add your granulated sugar and melted butter. Stir until the mixture starts to get crumbly.
3. Line a 9” x 13” baking sheet (quarter sheet) with parchment paper. Pour the graham cracker mixture into the bottom of the pan and press down firmly creating an even layered crust.
4. Bake on the center rack for 10 minutes.

Filling is next!

1. In a large bowl beat together the eggs and sugar.
2. Add the cinnamon, pumpkin pie spice, and vanilla and mix until full combined.
3. Add the pumpkin and stir until combined, then add your coconut milk and mix until fully combined.
4. Remove your crust from the oven and pour your pumpkin pie filling over the crust.
5. Bake for 40-45 minutes or until the center no longer jiggles.
6. Remove from the oven and let cool completely before serving. Top each piece with a dollop of vegan or dairy free whipped cream! We have our own great recipe for this HERE.