AIP Pumpkin Pie Bars
These AIP pumpkin pie bars are the perfect Thanksgiving dessert! Serve them topped with coconut cream for a traditional seasonal treat.
Ingredients
For the crust
- ½ cup + 1 tbsp coconut flour
- 3 tbsp arrowroot starch
- 1 tbsp gelatin
- ¼ tsp baking soda
- 2 tbsp maple syrup
- ½ cup coconut oil melted
For the filling
- 2 cups pumpkin puree
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- ¼ cup coconut cream softened (plus additional for topping if desired)
- 1 tsp cinnamon
- ¼ cup water
- 1 tbsp gelatin
Instructions
For the crust
- Preheat the oven to 350F and line an 8x8" baking pan with parchment paper lightly greased with coconut oil.
- Mix the dry ingredients in medium mixing bowl. Stir in the coconut oil and maple syrup until thoroughly combined.
- Press the crust into the bottom of the baking pan, evenly dispersing it. Bake in the preheated oven for 12-15 minutes or until lightly golden brown. Set aside to cool completely.
For the filling
- Mix the pumpkin puree, maple syrup, coconut oil, coconut cream, and cinnamon until well combined. Stir to make sure the coconut cream is softened and no clumps remain.
- Make the gelatin egg by pouring the water into a small saucepan and sprinkling the gelatin over top. Allow it to harden for 2-3 minutes. Set the pot on the stove top set to low heat for 1-2 minutes to allow the gelatin to melt and the mixture to turn back into liquid. Remove from the heat and use a whisk or a milk frother to vigorously whisk until frothy. Pour into the pumpkin mixture and combine.
- Pour the filling mixture into the baking pan over the crust and use a spoon or rubber spatula to even out the top.
- Place in the fridge to set for 3-4 hours.
- Once fully set, remove from the baking pan and slice into 9 slices. Top with additional cinnamon and whipped coconut cream if desired.
Notes
All nutritional facts are estimations and will vary.
Nutrition
Serving: 1bar | Calories: 364kcal | Carbohydrates: 40.3g | Protein: 4g | Fat: 22.1g | Fiber: 6g