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Dairy-Free Pumpkin Pie Bars

These Dairy-Free Pumpkin Pie Bars combine the rich, creamy essence of pumpkin pie with a buttery crust, perfect for those with dairy sensitivities and ideal for gatherings.
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Temps de préparation 30 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 15 minutes
Portions: 16 bars
Type de plat: Dessert
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Nutrition Notes

Ingrédients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups powdered sugar
  • 0.5 cups dairy-free butter Can substitute with coconut oil or applesauce.
For the filling
  • 1 cup pumpkin puree Can use canned or freshly made.
  • 0.75 cups coconut milk Can substitute with almond or oat milk.
  • 0.75 cups maple syrup Can substitute with agave syrup or honey.
  • 2 teaspoons pumpkin pie spice
  • 0.25 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch Can substitute with arrowroot powder or tapioca starch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. In a medium bowl, mix together the all-purpose flour and powdered sugar. Cut in the dairy-free butter until the mixture resembles coarse crumbs.
  3. Press the crumb mixture into the bottom of the prepared baking pan to form an even layer for the crust. Bake for 15 minutes.
  4. In another bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, salt, vanilla extract, and cornstarch. Whisk until smooth.
  5. Pour the pumpkin mixture evenly over the baked crust.
  6. Return to the oven and bake for an additional 25-30 minutes or until the filling is set.
  7. Allow to cool completely before cutting into bars.

Nutrition

Portion: 1gCalories: 150kcalCarbohydrates: 20gProtéines: 2gFat: 7gLipides saturés: 4gSodium: 60mgFibre: 1gSucre: 10g

Notes

The flavors develop even more after chilling in the refrigerator for a few hours, making it worth the wait. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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