Gluten-Free & Vegan Pumpkin Pie Crumb Bars
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Bakerita · by Rachel Conners★ 5.0 (18)

Gluten-Free & Vegan Pumpkin Pie Crumb Bars

NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 6%
CARBS 16G35% OF CAL
3G FIBER5G OTHER8G TOTAL SUGAR
FAT 13G64% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin pie crumb bars with an oatmeal crust and smooth pumpkin pie filling, made gluten-free, vegan, and refined sugar-free. A portable twist on pumpkin pie.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅓ cup coconut oil (softened)
  • 2 tablespoons creamy almond butter
  • ⅓ cup coconut sugar
  • 1 cup gluten-free rolled oats
  • ½ cup pecans (chopped)
  • ¾ cup 183 grams organic pumpkin puree, make sure it’s not canned pumpkin pie filling, which is already sweetened and spiced
  • ½ cup canned coconut milk (don’t stir it, and only use the coconut cream on top)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut sugar
  • 2 tablespoons tapioca starch (arrowroot starch or cornstarch work as well)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
PREP
20M
SODIUM
77MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.