Pumpkin Pie Crumble Bars
Pumpkin pie you can pick up with one hand. The crust is almond and coconut flour held together with maple syrup and coconut oil — it bakes in fifteen minutes and never has to be rolled.
The crumble goes on partway through rather than at the start. Put it on at the beginning and it’s dark brown by the time the filling has set.
Two ways to eat them: chilled in the fridge for a few hours, or straight from the freezer, which turns them into something closer to pumpkin pie ice cream.
PREP TIME
20 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
21
Serves: 9
Ingredients
- 1 1/2 cups1 1/2 cups1 1/2 cups Almond Flour, crust
- 1/4 cup1/4 cup1/4 cup Coconut Flour, crust
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup, crust
- 1/3 cup1/3 cup1/3 cup Coconut Oil, crust
- 1 tsp1 tsp1 tsp Pure Vanilla Extract, crust
- 1/4 tsp1/4 tsp1/4 tsp Salt, crust
- 15 oz15 oz15 oz Pumpkin Purée, 1 can, organic; filling
- 1/4 cup1/4 cup1/4 cup Coconut Sugar, organic brown coconut sugar; filling
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup, filling
- 1/4 cup1/4 cup1/4 cup Coconut Cream, filling
- 2 1/2 Tbsp2 1/2 Tbsp2 1/2 Tbsp Arrowroot Powder, or cornstarch (or 2 eggs if not vegan); filling
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Pumpkin Pie Spice, filling
- 1 tsp1 tsp1 tsp Pure Vanilla Extract, filling
- 1/4 tsp1/4 tsp1/4 tsp Salt, filling
- 1/2 cup1/2 cup1/2 cup Almond Flour, crumble topping
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup, crumble topping
- 1 1/2 Tbsp1 1/2 Tbsp1 1/2 Tbsp Coconut Oil, crumble topping
- 1/4 tsp1/4 tsp1/4 tsp Pure Vanilla Extract, crumble topping
- 1 pinch1 pinch1 pinch Salt, crumble topping
- 1 cup1 cup1 cup Coconut Whipped Topping, optional, for serving
- 1/4 cup1/4 cup1/4 cup Pecans, chopped, for serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F and grease a silicone 8x8 baking dish (or line your dish with parchment paper).
- Bottom Crust: In a medium bowl, mix together almond flour, coconut flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
- Bake for 15 minutes or until golden brown, and let the crust cool off.
- Pie Filling: In a blender or large bowl, mix all your pie filling ingredients together.
- Pour the pumpkin pie filling on top of the crust and bake in the oven for 30 minutes.
- While pie is baking, make your crumble. In the same bowl you made the crust, mix together all your top crumble ingredients.
- After 30 minutes, take the pie out and sprinkle the crumble over the top of the pie. Place back in oven and bake for an additional 25 minutes.
- Once removed from oven, let pie cool down. Cut slices and leave in baking dish.
- You can either freeze the dish and eat it cold as a frozen treat (tastes like a pumpkin pie ice cream dessert) or refrigerate 4-6 hours, or preferably overnight to allow bars to solidify. Once taken out, remove bar slices and serve (we often add a dollop of coco whip on top). Enjoy!
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Pies Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 408 |
| Fat: | 27 g |
| Carbohydrates: | 34 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 177 mg |
| Fiber: | 5 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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