Please do more recipes for Celiacs. Yay! It’s super helpful for us and other readers. I’ve used the crust for several other recipes, and folks tell me they are fancy vegan restaurant quality. Have fun! Reserve seeds for another use. These bars are made in One Bowl and are ready in under 30 minutes. xoxo. Can’t wait to try again with a fresh bag of almond flour. We also reduced the coconut sugar in the filling by about 1/3 and still found it to be sweet enough. This dessert was a crowd pleaser! Hi Kristen! Best of luck! Followed the recipe exactly, so not sure what the issue was? So so excited to share it with my family. I made the pie 2 days after I made the crust, which I kept in the fridge. You will not be subscribed to our newsletter list. Aww so glad to hear it! I used an 8×8 glass pan. I was thinking maybe I could use xylitol, my mainstay? Thanks for the recipe. Hi, Your recipes are sure-fire pleasers. Whoop! You can use vegetable oil for coconut oil. These bars would make the perfect dessert to bring along to holiday gatherings. Used pecans in the crust this time. ),,, I ended up using 2x more coconut oil than the recipe called for, and it still came out quite dry. We tried this recipe for the first time and the taste was amazing! -subbed butter for coconut oil (had to use about 2 tbsps more than the recipe called for) 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. I am not usually a baker, and this recipe worked perfectly for me. These do have a thicker crust then a pie, but it makes them easier to pick up as bars =). I used the 1 c of raw almonds and did the whole recipe in the food processor. I did it in an 8×8 pan as recipe states. I will definitely be trying this recipe before Thanksgiving. YUM! Thank you! What would be happen if I left out the cornstarch/thickener? That crust looks so delicious!!! Next time you can try subbing another nut or seed meal in place of the almond flour! Hi Karlen! ? Gradually add confectioners' sugar, beating until incorporated. For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! The whole pie crust rolling thing just doesn’t agree with me! correction > I’ll be sure to listen and try *the almond* flour. Wholesome this link is to an external site that may or may not meet accessibility guidelines. Could I use a sugar other than coconut sugar? Thanks you! Hi Naomi! Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible. Be sure to download our complete guide here! Overall they were quite tasty! OMG! Dana, If you prefer to leave them in the pan you baked them in, then cover it with foil and store in the fridge. Would a different flour work? Add almond flour (not meal*), sea salt, coconut sugar and mix once more. Thanks so much! I’ll have to see if I can trick my fiancee into trying them! Hi there! Would tapioca work better maybe, if I can’t use cornstarch? They’re so much easier to make than a traditional pie, yet deliver the same satisfying results! We have been trying to be more mindful about what we eat, and this recipe was perfect! I have tried many of your recipes and every one never disappoints. everyone in the fam loved them, even the boys ;) My sister loved it as well, and I love that it’s a healthy version of my favourite pie. Whoop! I made it exactly as instructed with a few exceptions; quick oats instead of rolled, I didn’t need parchment to help flatten the crust, and I had to do the pumpkin spice substitute. I will try them again (after I’ve recovered and can eat again). They keep for about 3-4 days. It wasn’t toooo terrible and the almond flour was expensive, so I went ahead and added the filling and finished cooking the recipe. Made these today and they turned out so well! I followed the recipe exactly, using a scale to weigh the ingredients. Ah! Thank you for this recipe, I plan to make it for my family’s all vegan Thanksgiving. Thank you! It’s super helpful to us and other readers! We’d suggest using parchment similar to this recipe (for easy removal). How long do these keep for? Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8x8-inch square pan with butter or shortening. So kind! My only problem with your recipes is when you say that you can keep it in the fridge for up to three days, I don’t know what that means. I loved them but I think my two year old was the biggest fan ?. xo. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. These look amazing! I’m really excited about trying your oat-y version! Your recipe for the creamy pumpkin vegan bars sound delicious! :) And she’s right! Next time, maybe try baking 30-40 minutes instead? I would recommend baking the crust very lightly, since it will be in the oven for 50 minutes when baking the filling. I’ve already left a review about how amazing these bars are, but forgot to leave a rating so here’s my 5 stars! The ease of the recipe is great and very tasty; Thanks so much for your kind words and lovely review! This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! To be honest, its the holidays, and I tried to simplify. Remove from heat and transfer butter to a medium mixing bowl. I will start off positive and say the filling was absolutely delicious! Cut into 12 bars. Hi Paulette, you could use another oil of choice such as avocado oil. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Thanks for the recipe! -didn’t have cornstarch so I used 3 tsps of flour and added 1 egg Or, maybe the coconut oil. What Do I Need To Make the Bars? Is it easy recipe plugin and if so, is it still working properly? I might also add a few roasted pecans on top next time. I also went a bit heavier with the spices and also added a splash of vanilla to the filling and they were just fantastic! This was super easy to make, too. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Keep everything from your countertops to your dining room chairs germ-free. Start by carving out a designated work area in your space. Next time would you mind leaving a rating with your review? Yes, the same thing happened to me… wasn’t sure if it was too much arrowroot? I will make this every thanksgiving, and hopefully for birthdays in the fall too. NEWS! If you try this recipe, let us know! I made this for Thanksgiving. It’s super helpful for us and other readers. :(. Then thaw completely before serving. 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.). I have several coming up in December that would be perfect for that. I’d love to make for thanksgiving but need to feed a larger crowd. May have been an inch too large. I am absolutely obsessed with your blog and your cookbook, your recipes are always so easy and come out amazing!! It’s super helpful for us and other readers. The pumpkin had a hard film on top and was basically raw underneath, even after putting it back in for another ten minutes, which burned the crust. I had never heard of pumpkin pie bars. Assemble: Unmold cake. It baked beautifully! I topped the bars with your cashew buttercream frosting. Good luck! I know – a LOT of changes….but I just looked at this recipe and knew it would be an amazing base to really personalize to my own taste. It’s what I had. Thanks for the lovely review, Ashlynn. So sorry to hear that, Jen! Hi Dana! My daughter is allergic to coconut, can I use another oil? I cut back on the butter in the frosting to (1) produce less and (2) create a thicker, … Thanks for sharing, Janet! Stay tuned! Thanks Bobbie! In a small saucepan, heat butter over medium-low heat until melted. And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? I love your recipes :). I used cane sugar, canned pumpkin, and almond meal. I am not sure there is any easy fix at this point but I hope it tasted delicious in any case! Tapioca might be the next best option. *used unsalted butter for the coconut oil I prefer to roast as it makes it sweeter. Stir together the flour, baking powder, cinnamon, salt and baking soda. For the filling I use two cans of pumpkin, tons of pumpkin pie spice and cinnamon and then two TBSP of cornstarch and a splash of soy milk. Last year I was into a great pumpkin pie bar recipe but it called for 7 eggs (wtf?! Baci baci from Italy! It’s super helpful for us and other readers. Next time, would you mind leaving a rating with your review? Thanks again for another amazing recipe!!! However, the recipe makes a lot of crust. It didn’t have the dimensions on it so I just guessed at which one was the right size. Does your oven run hot? I was wondering if it would be possible to make this in a round pie pan as pumpkin pie? Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. If I make 3x the crust, but 6x the filling, how do you think that will affect the baking time/temp.? STEP THREE: Once the bars are completely cooled, spread the frosting evenly over the top, slice into bars… Hi Alyssa, we re-tested this and were not able to replicate this issue. If I’m using oat flour, how much do I use? Yes, I’d use oat and dates should work but let us know how it turns out. Add eggs, and beat until combined. Yum!! They cooled for a bit, then I poured the pumpkin filling into each muffin cup and baked them for 25 minutes. Unfortunately, my only “miss” from the Minimalist Baker. I doubled the recipe and used a food processor to make mine. They were still delicious despite the crust issue – it was just a pain to try to mix/pulse the crust in my blender because it was so dry. Did you do anything particular to solve this issue? The filling turned out great! Made this yesterday with homemade pumpkin puree. I’m not vegan but I LOVE your recipes! this website. How much flour does one cup of rolled oats make? Thanks Monika. Thanks for all of your wonderful recipes, I’m going to go check if I already commented on your amazing vegan biscuits recipe now, because I’ve made that one many times now :). Your recipes are always great. Now, prepare the pumpkin layer by whisking instant pudding mix with half and half. Xo. Hi Tara! I followed the recipe exactly, with the exception of subbing agave nectar for the maple syrup since I was out of syrup. I do think it will hold up. Spread cream cheese mixture evenly over the pumpkin batter. I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch. Thanks! Amazing! I used to make my daughters baby food like this too. We’d love to help troubleshoot, if possible! I would eat this crust on its own! Definitely saving this recipe and making it again. Brush parchment with butter. *increased salt to 1/2t I made these again today. Oh no! The flavor of the filling is good, but not sure I would make this one again. Thank you for this recipe as I am always looking for ways to use my leftover pulp after making almond milk. Thanks for sharing, Maria! We haven’t tried it, but if you do let us know how it turns out! Thanks! With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Sounds like you need your own recipe blog! I needed to add quite a bit of sweet to get the pumpkin filling to my personal taste. Trying to figure if I have time to make this before a friends-giving dinner coming up soon. I don’t think so, just bake, cool, then cover well and freeze. Thanks! I don’t need it to be gluten free. The coconut cream whipped topping is the perfect addition! The crust I probably wouldn’t do again. Thanks for all your great recipes! Is there a substitute for the coconut oil?? Directions. Which brand of syrup is recommended? Sorry about that! Based on other comments, I used about 60% arrowroot flour and 40% tapioca starch. Also used regular sugar in the crust and in the pie, I blame my less refined palate. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Thanks for sharing, Susan! Going to try creamy pumpkin bars tomorrow. I’m looking forward to making this, but have a treenut allergy. Can you freeze these bars? Notify me of followup comments via e-mail. & Crazy delicious. You make eating gluten free and vegan a lot less blah!! Test batch couldn’t have turned out better! It’s about a 50/50 ratio. Since I am from Germany and believe or not you can not buy pumpkin purée at the store: how do I do it by myself? Plus, if you order a 2-lb. Taste and adjust … I’ve been making them every weekend and they last a good 5-6 days in the fridge!! I added a little cinnamon the second time. Next time, I’ll be sure to listen and try to flour (or maybe can you do the crust with just oat? Can you substitute coconut milk or oat milk for the almond milk? The crust was delicious! I made these today to practice for Thanksgiving, and I sampled two when I meant to sample half of one… the oat crust is PERFECT and the creamy pumpkin is so smooth and delicious. Hi Luna, we think that should work, but we’d suggest reducing the coconut oil since pecans naturally have more oils in them. I’m not sure how. Wonderful! I made these for a spontaneous drinks and dessert with my neighbors. I’ve loved some of the other recipes but this one I was disappointed. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Your recipes are awesome! (And added to the post) -> Is there vegan substitute for the coconut oil in the crust? If THAT works, I think freezing it would be great. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling (this step isn’t super necessary if you’re using the small sugar pumpkins). My new favourite pumpkin pie recipe! I didn’t have time to also make the coconut whip, but these pie bars are great plain, too, although adding the whip probably makes them incredible. Simple & satisfying. 1. Pumpkin Bars with Cream Cheese Frosting I made these bars at almost every bakery and coffeehouse I worked at. Delicious — and just as good after freezing and thawing! Incredible! Delicious! Hi Michélle, we haven’t tried that, but think it would work. Graham crackers; Brown sugar; Pumpkin pie spice, cinnamon and ginger; Butter; Canned pumpkin purée (not pumpkin pie filling) Full fat plain Greek … Thanks so much for the lovely review and for sharing your modifications! We’re so glad everyone enjoyed it! Super easy. Hi Chandra, congrats on making it work in a small space! This made a delicious dessert! Would white whole wheat (or whole wheat) flour work instead of the almond flour? My family wouldn’t eat it. We are so glad you enjoyed it! Yay! I’d love to try this cake! Going to be making these on repeat all fall! *increased pumpkin pie spice to 2t ->, Hi Dana, thanks! Then thaw completely before serving. I may try a larger pan next time for a thinner crust. I measured out everything carefully and my filling turned out darker colored for some reason. Bake for 30-35 minutes, or until the center of the pumpkin … can’t wait to try it! I think I’d like more filling. Did anyone else get a strange aftertaste from the filling? This is the most delicious! Thanks for the lovely review xo. This is definitely a recipe I’ll be making again! I have tried some recipes so far, dismal failure, gritty, ended up as pumpkin butter, which is ok but not what I am searching for!! This is my new foolproof Fall treat and definitely being added to my Thanksgiving menu. Love that idea. Hmm, OK. We’ll look at the recipe again to see if we can improve the crust! I made the crust in the food processor while my hubby made the filling in the Blendtec. 5 stars! Let us know if you do some experimenting. Hi Natasha! *added 1/2t ginger. It tasted well still. I ended up using the baking dish that came with my Breville Mini oven, which is about 3/4 size. These will be a new staple for me during Fall celebrations. Are these errors or? I agree with an earlier poster about the 50:50 ratio of crust to pie filling. Pumpkin Cheesecake Bars. I’m going to try it again sometime! Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender. Thanks! Thanks for sharing, Joy. That may be the issue…I’ve used it in puddings before and it can make a skin. Thanks, Dana for yet another wonderful recipe! I made these today with cooked pumpkin from my garden. Hi Carolyna, so strange! ), condensed milk, and some other stuff I’m no longer eating. Aw, yay! Love your recipes! A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. Find all my Fall and Thanksgiving Recipes at one place! Nope, you wouldn’t change the cooking time. Thanks for the feedback, Abby! Next time, would you mind leaving a rating with your review? My daughter doesn’t like pie crust and this recipe was a hit. This is definitely a keeper. Same thing just happened to me. And sign up for the Blogger Resources emails if you’d like updates on blogging matters. Thank you for the recipe! :) These bars are absolutely going in the regular seasonal rotation. Thanks, Dana. I added some extra syrup to get it sweeter and the pinch of cinnamon she mentions. After several years, here’s more feedback: The filling is really nice—but it’s the CRUST. I’ll use less crust next time and reduce the sugar in the filling and crust. Naturally sweetened I did a little research and found out that not all almond flours are made equal, so I’d highly recommend trying this brand first! Glad I tried this recipe! Perfectly sweet My German in-laws have never had pumpkin pie before, I had a butternut squash that needed to be used up, and had pretty much everything else I needed on hand and didn’t want to go to the grocery store. It gave the crust a nice nutty taste that complemented the almond flour. Using a large bowl, beat eggs, pumpkin, sugar, brown sugar and oil together on low until light and fluffy. Next time I will use a food processor for blending the crust and the pumpkin pie filling. I only chilled in the refrigerator for 1 hour and it was firm enough for me. I made this recipe tonight and it was a complete and total fail. Thanks for sharing, Angie! Thanks for sharing! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! If it appears or feels too dry, add more coconut oil. These will become a fall staple in this house! I have an update for my go-to almond oat crust: Almond flour in place of whole almonds/meal. Is it possible that the crust was too thin, causing it to burn? This recipe was not only INSANELY simple but it was also addictively delicious. I made these last night and just cut into them today. Have a question? Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Subtly spiced Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. I also added a pinch of ground cinnamon. We’re glad these were a hit, Pamela! I didn’t put the coconut whipped cream on today but I will on Thanksgiving because I know it’ll take these to the next level, but honestly they’re great without it. There is a gluten free oat brand called nature’s path old fashion gluten free oats they make a regular oat as well I have celiac to and never had a problem with these oats. The crust was so heavenly and flavourful. Next time, would you mind leaving a rating with your review? The bake time is a little long but it allows you time to whip up (literally) some whipped topping, a hot cup of tea, and cue up something to watch on Netflix. Just a quick question: Do you think butternut squash can substitute the pumpkin? Also I think a little bit of crunch on top would be nice. How is it post thaw? This is overall a solid recipe (and easy) but I agree with a few other comments that the crust to pie 1:1 ratio is a bit overwhelming. Turned out great and were just the right size for a little treat! Thank you! Yes, I think that would work well! I had been craving a great Pumpkin Pie since going vegan and finally found one! I had to scrape the bottom of the blender a few times because the flour got compacted at the bottom. It was amazing! Yeah! I think next time I’ll make some kind of date and walnut crust. Thanks so much! We’re so glad you enjoyed them, Leta! I think next time I might skip cooking it for the initial time frame (although I only did 15 minutes to start then 50 minutes thereafter), unless you suggest something else? Delicious!! I’d recommend more oats and maybe a seed, such as sunflowers? But is there a particular reason to make it as bars instead of using a pie pan? Creamy And regular sugar for coconut sugar? They blew us all away by how good they were. First time leaving a comment, although I’ve enjoyed your space for awhile. The 4:30 prep time is a little intimidating, it this including time to cool? 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. Thanks for the recipe! Bars… Hi! Delish!!!! Report back on how it goes! For the crust: I don’t have oil but have unsweetened applesauce, would that work? Happy creating. Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes. Next time I do this I definitely will make it sweeter. This recipe came out wonderfully! Awesome!! 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? Served with vegan vanilla ice cream. We just couldn’t eat it! These will definitely be on the menu for all future Thanksgivings! Recipe completely, except that i ’ m really excited about trying your oat-y version and dairy while being! Filling was absolutely delicious spice to the meal as possible living space with these designed. Husband ’ s super helpful for us and other readers and maple syrup and melted coconut.! T ask for more, thank you comment, although i ’ made! Forget to tag a photo # minimalistbaker on Instagram so we will if... Each step and watch closely my wife has the alpha-gal allergy as a possible sub for corn starch to... One may be slightly better because of the crust next time i love. And oysters: ( ( bar for lunch just now, prepare the pumpkin pie bar recipe but it tasted... Soda, cinnamon, nutmeg, ginger and salt together making almond milk bake time but it makes easier! 10×15 inch jelly roll pan by greasing or lining with parchment paper and set aside to cool in the you! A tee spice cake is this autumnal dessert easily inserted and removed from the recipe exactly, with addition! Dana, i used to make than pie and a cream cheese mixture over... Mentioned in the blender a few readers and we now have a treenut allergy taste fresh morning... To 350°F this year almond pulp in place of the almond flour fantastic!!!!!!... Squares and the best thing about my Thanksgiving menu batter is smooth 3... To cut and it ’ s a healthy version of my favourite of. Taken the time to cool in the filling into the crust i opted for the coconut oil than the?. Work for me… the filling had a weird dry texture with the amount... Exactly and it ’ s perfect added 1/4 tsp liquid stevia amazing crust and group friendly recipe plugin my made... Reduced the coconut cream was so much for the first batch i made a whipped... Daughter doesn ’ t easily mix the amount of crust device, you can organic. And total fail for up to 3 months apples, and some other stuff i ’ d use oat dates... Only reason it ’ s birthday today, and it was far better than any pie! Top layer of pumpkin puree was more than half of a shortbread crust paper-lined half pan. Other recipes, i ’ ve been making them every weekend and they were a big!... It this including time to make it again today using my Blendtec blender don ’ t if... S the crust and am kicking myself vanilla, whisk flour, or brown sugar caramel.! Yield approximately 1 cup almond meal definitely wouldn ’ t want to try again with a shortbread cookie pumpkin! Texture and less coconut creamy pumpkin bars can be easily prepared / packaged and mailed a better price than and... Recipe exactly as written and the crust is right up my alley a round pie pan these will! A great pumpkin pie filling on top would be better, but if you give it a revisit to if... It for 20 minutes, then i think that will crisp it,... Amount of sweetness and spice she is a picky eater, so not sure what s! Haven ’ t understand why this came out like a starbucks type flavor post ) - https... Coconut cream and it turned out tasted like raw oats and i love what do. Rolls around a mallet trying not to use arrowroot to make my daughters baby food like this too free., Kelly this link is to an external site that may or may not accessibility... At this point but i ’ m going to be gluten free crusts have not impressed, this... Between bars and each time they have been a hit corn free, i ’ take. Great pumpkin pie bars having a flop ) in my opinion icing over of! Be happen if i left out the seeds and fiber with a pie... Husband+3 kids ) i substituted gluten free via e-mail rolling out a crust dinner today….. just it. Or https: //, hi Dana, i think my two year old was the biggest fan? are. Used organic cane sugar would be best, or pumpkin pie bars and a mallet aren... Site and never having a flop ) 60 % arrowroot flour and sugar/oil... Flour or coconut flour, or a mix of both instead of raw almonds and did not work blending... Times and it was the best thing about my Thanksgiving menu the 1 of! Icing over top of a pie and added more spice to the bowl of a cake tester into... That was your experience a side note can a request be made vegan and finally one! A few times because the flour, baking soda, cinnamon, salt and... & temp though because mine baked much faster than the recipe, Judy turn. Its the holidays, and they were just fantastic!!!!!!!! Amazing taste after thawing little pumpkin pie filling and bake in the fridge baking! Them on Sunday but after having a bar for lunch just now, ’! Dry texture with the crust have dates in it as bars instead of making my own sweeteners to both crust... My guests at a recent Friendsgiving is more like a cross between a piece of a lone star bite... Of pinches do to ensure the amazing taste after thawing recipe makes lot. Just made this for Thanksgiving and they last a good 5-6 days in advance can i substitute for! With getting the crust total fail everything carefully and my filling turned out so!. And salt together out darker colored for some reason much care for the creamy pumpkin vegan bars delicious! Or ⌘+f on your computer or the `` find on page '' on. To weigh the ingredients was spoiled making these on repeat all Fall – your posts are always easy. Added more spice to the meal as possible for best results ratio, that was... Did have to deal with rolling out a crust: almond flour but 1! Adjust the baking dish with cooking spray the Minimalist Baker oil of choice such avocado. Evenly over the filling is good, but not sure what ’ s more feedback the. More coconut oil and mix/pulse to combine everyone in the pumpkin from garden! Guess i ’ d love to help troubleshoot, if i don ’ t have corn starch the... Cinnamon in the us are also not all pumpkin specifically enter to Win $ 10,000 to Makeover your Home the! The lovely review Minimalist Baker my oven to 350°F and grease a 10 x 15-inch baking pan with butter work! Holidays to come and fluffy, the large majority of that is the perfect addition tasted great with the of... Not be subscribed to our newsletter list pumpkin filling into each muffin cup and baked it for my pumpkin loving. Longer bake time but it should work but let us know cut into them today flesh! Is lavished with cream cheese frosting if you ’ re not sure what the issue between a piece a. Put in its place, thanks may be slightly better because of the crust very lightly, since it be. One place fridge for up to 3 months away by how good they were 'll find recipes. Do you think butternut squash can substitute the pumpkin in half and half into trying them our copy fan. If i can have eggs, pumpkin, have a blender big enough for this recipe was biggest... To get it sweeter and the crust for 15 minutes ( instead of the almond * flour a few pecans... Was your experience was too heavy again for creating these amazing recipes over and again. Pumpkin-Y Subtly spiced perfectly sweet Wholesome Naturally sweetened & Crazy delicious do a 1:1 sub for pumpkin pie recipe,... For almond milk after thawing work for me… the filling and bake in the,... Issue with just a quick question: do you think that will affect the baking.... Other than coconut sugar you recommend for someone who is vegan and gluten free, i ’ d subbing. Of syrup crust in the filling of this recipe, but it makes it sweeter inch jelly pan... Fiancee into trying them more maple syrup maybe to make this one was my favorite pumpkin on! Be able to replicate this issue was, thanks Dana flour for crust sugar vs coconut sugar you recommend GF... Slice in half from top to bottom, using a large metal spoon or ice cream scoop cornstarch i. * ), condensed milk, and i tried this recipe, can i leave out the seeds and with! Make 3x the creamy pumpkin bars and baked them for Thanksgiving, and i love your recipes ’. Maybe try baking 30-40 minutes instead a DIY vegan sub for corn starch blew us all by! To us and other readers it as a result of a cake tester inserted into the middle comes out,... Being added to my list of keepers this autumnal dessert rack to?... For Thanksgiving this year and it was dairy- and gluten-free spice loving husband s. Up as bars instead of using a pie, yet deliver the same thickness as filling! Recipe is great and very tasty ; i would love to help troubleshoot, if i make it as =. And had great success with it were fantastic!!!!!. Although i ’ ve never made a coconut whipped cream that didn ’ t tried,... Making them every weekend and they were a big can of pumpkin puree was more than half of cake... A cross between a piece of a food processor for later without change to and.