Delicious Dairy-Free and Gluten-Free Pumpkin Pie Bars

Enjoy the flavors of fall with these scrumptious pumpkin pie bars that are both dairy-free and gluten-free. Perfect for those with dietary restrictions or anyone looking for a healthier dessert option.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut sugar
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

Directions

1. Preheat the oven to 350°F and grease a 9x9 inch baking dish.
2. In a large mixing bowl, combine the pumpkin puree, coconut sugar, eggs, almond flour, coconut flour, melted coconut oil, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until well combined.
3. Pour the mixture into the greased baking dish and smooth it out with a spatula.
4. Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
5. Allow the pumpkin pie bars to cool completely before cutting into squares and serving.
6. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Interesting Facts