Pumpkin Pie Bars (Gluten & Dairy-Free) ✨🍂

These pumpkin pie bars deserve a spot on your Thanksgiving table. They’re cozy, festive, and secretly gluten-free and dairy-free—making them a treat everyone can enjoy. Bonus: they’re even better the next day after setting overnight. 

Crust Ingredients

• 1 cup gluten-free rolled oats

• 1/2 cup coconut flour

• 1/2 cup oat flour

• 1/4 tsp sea salt

• 1 tbsp coconut sugar

• 1 tbsp maple syrup or molasses

• 4 tbsp melted coconut oil

Filling Ingredients

• 2 cups organic plain pumpkin purée

• 1/4 cup maple syrup or molasses

• 1/4 cup coconut sugar

• 1/4 cup unsweetened plain almond milk

• 1 tbsp flax meal

• 2 tbsp tapioca starch

• 2 tsp pumpkin pie spice

• 1/4 tsp sea salt

• 1/2 cup (or less) coconut cream

• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 375°F.

2. Add crust ingredients to a blender and pulse until grainy.

3. Grease a baking dish and press crust mixture firmly into the bottom.

4. Bake for 15 minutes until edges are golden.

5. Blend filling ingredients until smooth.

6. Pour filling over crust, spread evenly, and bake for 60 minutes (a little jiggle + cracks are fine!).

7. Let cool completely. Cover with a W&P Stretch Baking Lid and refrigerate overnight to set.

8. Make the glaze: whisk coconut cream and powdered sugar until smooth.

9. Drizzle over cooled bars, slice, and serve.