It was so easy to follow and delicious! It’s what I had. These look amazing! I ended up using 2x more coconut oil than the recipe called for, and it still came out quite dry. Tapioca may make it slimy / stringy. Aw, yay! And sign up for the Blogger Resources emails if you’d like updates on blogging matters. In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats. Did you make any substitutions? From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. I’ve gone the whole crustless pumpkin pie route in the past and it’s okay, but zero crust is kind of lackluster and sad! I only have a small nutribullet that definitely wouldn’t easily mix the amount of crust ingredients used. How long would you recommend baking for a bigger size pan? Fran. I found myself being a little greedy. First of all, YUM! It’s possible it was the pan. everyone in the fam loved them, even the boys ;) Thanks for sharing, Maria! I made a coconut whipped cream that didn’t exactly turn out but still tasted great with the bars. The filling is just sweet enough. Remove from heat and transfer butter to a medium mixing bowl. Thanks for the lovely review, Ashlynn. This might be a silly question, but if I wanted to make this as a traditional pie would I have to change the recipe/cook time at all?? Thanks! I made this is the tiniest kitchen possible – love cooking/baking, hate my space. ), condensed milk, and some other stuff I’m no longer eating. I enjoyed the pumpkin pie filling as well. Test batch couldn’t have turned out better! Yay! She is a picky eater, so we will see if these make the cut. Then thaw completely before serving. Thanks! Wow these look delicious!! That crust looks so delicious!!! I made the crust and baked it for 20 minutes at 350 as directed. Thanks! Used pecans in the crust this time. We are so glad everyone enjoyed it! Thanks for sharing your experience, Chloe! do you have a nut free gluten free flour you’d recommend? Thanks! Where I live, Nebraska, the weather starts getting cooler once Fall rolls around. yes, seems like the gf blend was the culprit. Instructions To Make Pumpkin Bars: Heat oven to 350°F. Good luck! What would be happen if I left out the cornstarch/thickener? For the lady who commented about the off taste, I’m guessing her flour had gone bad. Do you have suggestions for making this nut free? 1 cup oat flour? Hi there! If I make 3x the crust, but 6x the filling, how do you think that will affect the baking time/temp.? The slices went perfectly with a dollop of Cocowhip and a sprinkle of cinnamon. 'Tis the season to enjoy (and gift!) Any sort of press-in crust is right up my alley. Using a large bowl, beat eggs, pumpkin, sugar, brown sugar and oil together on low until light and fluffy. Could this be modified to fit in a 9 by 13 baking dish? Directions. Once cooled slice in half and scoop the flesh out. It just tasted like raw oats and I didn’t divert from the recipe at all. Hi Dana! Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. Be sure to download our complete guide here! -extra spices and maple syrup. I will definitely make this again for Thanksgiving. Wonderful! If THAT works, I think freezing it would be great. Thank you, thank you, thank you! However, I had issues with getting the crust moist enough. Pumpkin Bars with Cream Cheese Frosting I made these bars at almost every bakery and coffeehouse I worked at. I was worried that the crust would burn, based on other comments, but it was perfect (I used a glass 8 x 8). However, the recipe makes a lot of crust. Hmm we haven’t tried it, but if you’re just freezing the crust then I think that would work nicely. It’s super helpful to us and other readers! I cut back on the butter in the frosting to (1) produce less and (2) create a thicker, … I’m looking forward to making this, but have a treenut allergy. © Copyright 2020 Meredith Corporation. We’ll take another look at the recipe! I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch. YUM! This recipe was appealing because I didn’t have to deal with rolling out a crust! Best of luck! Served with vegan vanilla ice cream. I wish I could’ve stopped at one piece. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! It’s a good choice for a dairy & egg free pie filling that doesn’t have coconut milk or coconut butter in it. Hi Natasha! Thanks! I topped the bars with your cashew buttercream frosting. What can you recommend for someone with a bit allergy? Thanks for the recipe! Thank you! I have tried many of your recipes and every one never disappoints. Excited to make this for Thanksgiving! Yum!! I have made a lot of recipes on this blog band there has not been one thing that I’ve made that has not turned out great! Is it possible one of the ingredients was spoiled? 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: xoxo, Thanks for a unique pumpkin recipe! x Kati. This bar recipe will definitely be on my table for holidays to come! 1. I will try them again (after I’ve recovered and can eat again). We are so glad you enjoyed it! Combine the flour, baking powder, baking soda, salt, and … Thank you so much for the inspiring recipes! In a separate bowl, whisk together pumpkin puree and milk; set aside. That may be the issue…I’ve used it in puddings before and it can make a skin. STEP TWO: While the bars are cooling, make the cream cheese frosting by mixing the room temperature powdered sugar, butter, cream cheese, milk, and vanilla in a large bowl on medium speed until smooth. Or, maybe the coconut oil. And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? Love it! You make eating plant-based delicious and easy!! Can I use an egg instead of cornstarch? Oh no! Would a different flour work? Would the almond oat crust be ok if you made it ahead, froze it, then baked it and used it as the recipe instructs? I’m up to my eyeballs in soup and pumpkin bread so this will make a nice change :). I am not usually a baker, and this recipe worked perfectly for me. Trying to avoid the gummy texture, thank you! I used cane sugar, canned pumpkin, and almond meal. Good luck! Thank you Dana, Hi there, Fran! The bars are soft, moist and loaded with pumpkin spice flavor. Thanks for all the great recipes! If you’re really into pumpkin pie (like, for real), check out my other adaptations: Pumpkin Pie Parfaits, Mini Pumpkin Pies, Pumpkin Pie Oats, Pumpkin Pie Cheesecake, Pumpkin Pie Ice Cream, Pumpkin Pie Shooters, No-Bake Pumpkin Pie. xo. And can the crust have dates in it as well? Followed the recipe exactly, so not sure what the issue was? We’re so glad you enjoyed them, Kim! Xo. I halfed the maple syrup and sugar and added 1/4 tsp liquid stevia. Find all my Fall and Thanksgiving Recipes at one place! The crust didn’t mix well in the blender (I wish I had used a hand mixer), and it didn’t spread evenly on a baking sheet, or fill the baking sheet. Thanks! The bars are like a cross between a piece of a cake and a brownie. Delicious!! I just made this today using my blendtec blender. Bake for 20 minutes, then set aside to cool. I might also add a few roasted pecans on top next time. Add eggs, and beat until combined. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. ), https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/, https://minimalistbaker.com/no-bake-vegan-chai-cheesecake/, https://minimalistbaker.com/simple-pumpkin-soup/. I cut my bars into 12 pieces to make it last longer (aka so I could take some leftovers home) and the sizes were perfect. Please do more recipes for Celiacs. You likely wash your hands several times a day, but are you doing so effectively? From which platforms to use and the best books to read, bibliophiles share their advice. Came out delicious, tho I have to say my man didn’t like it, saying it wasn’t quite enough sweet for his taste. We are so glad you enjoyed them! Thank you. *used unsalted butter for the coconut oil What size pan did you use? It wasn’t toooo terrible and the almond flour was expensive, so I went ahead and added the filling and finished cooking the recipe. I didn’t have any issues with gumminess or a layer of film on top of the pie bars as some other commenters suggested. Plus, we have the scoop on that "add corn syrup to the water" myth. Luckily I have all the ingredients at home to will try it our tomorrow :) Thanks for the awesome recipe! 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. Hi! Next time, would you mind leaving a rating with your review? Line an 8×8 inch baking pan with parchment paper and set aside. I’d suggest subbing gluten free flour blend. I lined 12 muffin cups with paper liners, divided the crumb mixture equally between them and pressed it onto the bottom and sides of the paper liner and baked for 10 minutes. Turned out great and were just the right size for a little treat! In a small saucepan, heat butter over medium-low heat until melted. So glad I clicked on that recipe to top it off. We’re so glad you enjoyed it, Brittany! They’re so much easier to make than a traditional pie, yet deliver the same satisfying results! :( I was able to with coconut cream and it was ok. The pumpkin spice levels in these bars are top notch but, honestly, we're here for the cream cheese frosting. Pumpkin Cheesecake Bars. Do you have any desserts/sweets that are gluten free that can be easily prepared / packaged and mailed? If I make it two days in advance, will it hold up okay? Thanks so much for the lovely review, Kelly. Next I’ll try cashew whipped cream with it. Subtly spiced Thanks for all your great recipes! You make eating gluten free and vegan a lot less blah!! Store in the fridge for up to 1 week or freeze for up to 3 months. Just a quick question: Do you think butternut squash can substitute the pumpkin? The crust I probably wouldn’t do again. It is Easy Recipe, but we’re getting ready to switch to something else. Hi, I’m making this for Thanksgiving but my sister has a corn allergy and is celiac so could I replace the cornstarch with a flax egg? The whole bottom layer totally black. Is there an advantage to actually using the classic orange round proper pumpkin vs another type of squash (aside from the obvious one that “pumpkin pie” has a much better ring to it than “butternut squash pie” :P )? Made these for thanksgiving and they were a big hit! I love that they can be made vegan and gluten free! Thank you! Thank you for this recipe as I am always looking for ways to use my leftover pulp after making almond milk. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. We can’t seem to get enough of them. Stay tuned! Yummy and easy. I LOVE these! Next time I’ll do 1/2 to 3/4 of what the recipe crust calls for. If I use pre-made oat flour, do i use the same amount? 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.). The second one I added almost double the liquid. 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. 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. Organic cane sugar would be best, or brown sugar. Do you keep the parchment layer on the top when baking the crust? Just wondering if you have used still-damp almond pulp in place of almond flour for crust. Love pumpkin, have a highly restricted diet, would eat pumpkin pie year round. Timeless classics to modern treats what could i use cream bars are absolutely going in the cream frosting. Nut free establishment perfect grilled steak, here ’ s super helpful for us and readers! Come up with die hard pumpkin spice flavor awesome recipe to top it.. Less gummy half and scoop the flesh is smooth, 3 to 4 minutes and sugar and added to filling! Creamy Pumpkin-y Subtly spiced perfectly sweet Wholesome Naturally sweetened & Crazy delicious sounds like your crust could have more. And did not work for blending bowl of a food processor for blending my cornstarch: i. 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