Pumpkin Pie Bars | Healthy, Gluten-Free + Dairy Free | It's Raining Flour Episode 149

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

Start by making the crust in a food processor.

Add dry ingredients: oat flour (made from ground gluten-free rolled oats), almond flour, tapioca starch, and salt into the food processor.

Blend the dry ingredients for about 30 seconds, scraping down the sides as needed.

Add maple syrup and room-temperature coconut oil to the mixture.

Blend on high speed while slowly adding in 2 tablespoons of ice-cold water until the dough comes together.

Grease and line a baking pan with parchment paper and cooking spray.

Press the dough into the bottom of the pan, using ice-cold water on your hands to prevent sticking.

Chill the crust in the fridge for 15 minutes.

Preheat the oven to 325°F (163°C).

Bake the crust for about 17 minutes until slightly golden brown.

Let the crust cool completely before adding the filling.

In a cleaned food processor, add pumpkin puree, brown sugar, white sugar, eggs, almond milk, cinnamon, pumpkin pie spice, and salt.

Blend until well combined, scraping down the sides as needed.

Pour the pumpkin pie filling into the cooled crust.

Bake at 325°F (163°C) for about 45 minutes or until the filling is set.

To make the crumble topping, mix rolled oats, almond flour, salt, and cinnamon in a medium-sized bowl.

In another bowl, mix room-temperature coconut oil and maple syrup together.

Combine the wet mixture with the oat mixture until it clumps together.

After the pumpkin pie has baked, add the crumble topping on top of the filling.

Return the pan to the oven and bake for an additional 45 to 55 minutes.

Let the bars cool completely for about 2 hours, then refrigerate for 4 to 6 hours before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens