The crust I probably wouldn’t do again. This was super tasty! And thanks for the tips about almond flour! Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. We’re so glad you enjoyed it, Janice! I was thinking maybe I could use xylitol, my mainstay? Hi Dana! After tasting, I added more sweeteners to both the crust and the filling, and added more spice to the filling. And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? I added some extra syrup to get it sweeter and the pinch of cinnamon she mentions. I followed the recipe completely, except that I baked the crust for 15 minutes (instead of 20). Your recipes are awesome! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … SOS. Thank you. I enjoy reading your blog – your posts are always so happy! Most delicious crust ever. Thank you! Next time, would you mind leaving a rating with your review? Your recipes are sure-fire pleasers. Thank you for this recipe, I plan to make it for my family’s all vegan Thanksgiving. What did I do wrong? I might also add a few roasted pecans on top next time. Simple & satisfying. Excited to try these! Hi Riley, we re-tested and weren’t able to replicate this issue. Thanks! These will definitely be on the menu for all future Thanksgivings! I just made this yesterday for our dinner today…..just took it out of the fridge to cut and it smells absolutely delicious. Looking forward to trying this recipe! I usually don’t post but wanted to say it’s not very sweet and with all the expensive ingredients, I’m sad to waste it. Thanks so much for sharing, Maria! Good luck! Otherwise you should be fine! All Rights Reserved. Bars… In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Dude! Hmm it would have a very different flavor, but is worth a try! Good luck! Where I live, Nebraska, the weather starts getting cooler once Fall rolls around. 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. Thanks so much for the lovely review and for sharing your modifications! Tapioca may make it slimy / stringy. I followed the recipe exactly, with the exception of subbing agave nectar for the maple syrup since I was out of syrup. I also substituted white sugar for coconut sugar 1:1. I will definitely be trying this recipe before Thanksgiving. In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree and vanilla … I didn’t think that there would be a big difference between eating it hot out of the oven (who can resist) or cold the next day, but I was very wrong. I definitely noticed a difference baking with the brand you recommended. I will definitely make this again for Thanksgiving. Hmm, OK. We’ll look at the recipe again to see if we can improve the crust! Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. This might be a silly question, but if I wanted to make this as a traditional pie would I have to change the recipe/cook time at all?? Thanks! I made these last night and just cut into them today. I think I’d still be able to grind the oats in the blender though. It’s my new go-to! Two thumbs up from all tasters! Thanks for your awesome recipes and beautiful photos! Super easy. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Yes, the same thing happened to me… wasn’t sure if it was too much arrowroot? Why make pumpkin pie ever again when this recipe is SO easy and delicious!! We’re so glad you enjoyed it, Becky! Pumpkin puree isn’t for sale here (I live in Ireland) though so I am making my own and I have opted to now just using butternut squash instead of actual pumpkin- better availability, workability, price (when the big stores have it on sale I buy a bunch for 50 cents a piece :P ) and taste! This recipe was not only INSANELY simple but it was also addictively delicious. Happy creating. I used organic cane sugar vs coconut sugar and my arms to mix. 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? Again, the filling turned out nicely but the crust was very burnt. Thanks! I made these this afternoon, and the flavor is fine… although the filling got very dry on top and formed a “skin” even thought it only baked 50 minutes. I have tried many and they never disappoint! Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. 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. Sounds like you need your own recipe blog! Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Next I’ll try cashew whipped cream with it. Heat oven to 350 degrees. I am gluten free, I LOVE almond/oat crusts, and I LOVE how much pumpkin is in this. Do you suggest freezing it and thawing the day of? 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. For this recipe, can you use another flour or coconut crust instead? Then add maple syrup and melted coconut oil and mix/pulse to combine. Amazing recipe ! *increased salt to 1/2t https://www.joyofbaking.com/barsandsquares/PumpkinBars.html Another wonderful recipe from Dana! xo. (or sub mix of ginger, cinnamon, nutmeg & cloves), Preheat oven to 350 degrees F (176 C) and line an. I’d probably recommend a GF flour blend OR coconut flour, or a mix of both. It tasted well still. When I took it out after 20 minutes it was burnt! I’m really excited about trying your oat-y version! Your recipes are always great. Thanks so much for the lovely review, Kimberly. Hi Kristen! Brush bottom and sides of an 8-by-12-inch cake pan with butter. xo. I needed to add quite a bit of sweet to get the pumpkin filling to my personal taste. I just made this today using my blendtec blender. These look amazing! Thanks for sharing! Whoop! We’re so glad you enjoyed them, Leta! Plus, if you order a 2-lb. Couldn’t ask for more, Thank You. Lovely! Yum!! Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Can I use an egg instead of cornstarch? Need help? Would the almond oat crust be ok if you made it ahead, froze it, then baked it and used it as the recipe instructs? My crust seems too liquid-y after baking! *increased pumpkin pie spice to 2t Thanks so much for the lovely review and for sharing your modifications! I did have to adjust the baking time & temp though because mine baked much faster than the recipe called for. Yay! How to Make Pumpkin Bars. Thanks so much, Dana! Thanks for sharing, Angie! xo. Thanks! I plan to use almond flour a little more around here, especially in gluten free baking as it seems to be superior (to almond meal) in gluten-free baked goods. Filling 8 oz cream cheese – room temperature 15 oz canned pumpkin … Crazy-delicious Pumpkin Pie Bars made entirely in the blender with 10 ingredients! Any experience with freezing this? The perfect plant-based, gluten-free dessert for fall! The whole bottom layer totally black. Ah! In a bowl mix together the almond flour, ground cinnamon and … I pre ordered the cookbook plugin and I can’t wait for it to be finally released ! Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. Gradually add confectioners' sugar, beating until incorporated. 1. If so, is there any additional steps we will need to do to ensure the amazing taste after thawing? We’ll take another look at the recipe! This made a delicious dessert! Sounds like just what I am looking for! We like Trader Joe’s pure maple syrup. Wholesome I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch. I also didn’t have almonds or almond flour so I used a combo of walnuts and pumpkin seeds in my crust instead and just blended a little longer. Bake for 20 minutes, then set aside to cool. Wonderful! Just want to thank you for this perfect pumpkin food. Cut the fibers with kitchen shears if necessary. I also added a pinch of ground cinnamon. Once I added the filling and baked again. We’ll give it a revisit to see if we can make some improvements. I halfed the maple syrup and sugar and added 1/4 tsp liquid stevia. They cooled for a bit, then I poured the pumpkin filling into each muffin cup and baked them for 25 minutes. The crust came out a thicker than what I would have expected, but still very tasty. Xo. & Crazy delicious. I love your recipes :). The flavor of the filling is good, but not sure I would make this one again. I have tried many of your recipes and every one never disappoints. Thanks for the recipe. Hi Dora! Such a nice, healthy, dessert. More Pumpkin Recipes. Made the recipe exactly as is, and they were FANTASTIC!! Hope that helps! I lined 12 muffin cups with paper liners, divided the crumb mixture equally between them and pressed it onto the bottom and sides of the paper liner and baked for 10 minutes. I wish I could’ve stopped at one piece. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. The second one I added almost double the liquid. We’re so glad you and your family enjoyed them! In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Would white whole wheat (or whole wheat) flour work instead of the almond flour? Next time, I’ll be sure to listen and try to flour (or maybe can you do the crust with just oat? I am vegan, gluten free, wheat free, corn free, soy free & oat free. Thanks again for another amazing recipe!!! Plus, we have the scoop on that "add corn syrup to the water" myth. I made this recipe tonight and it was a complete and total fail. A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. I do think it will hold up. My wife has the alpha-gal allergy as a result of a lone star tick bite and we now have a pumpkin dessert for Thanksgiving. Best of luck! Thanks for the recipe! Next time, would you mind leaving a rating with your review? Well….I thought this was a complete disaster. I made this yesterday and it tastes fantastic! *used turbinado sugar for the coconut sugar OMG! Gluten-free crusts with coconut oil can be a little tricky texturally. And should they be refrigerated? And sign up for the Blogger Resources emails if you’d like updates on blogging matters. Delish!!!! Hi Paulette, you could use another oil of choice such as avocado oil. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top - this is normal. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! Thanks so much! How long do these keep for? And that gooey pumpkin topping looks absolutely divine!!!! I have these bars in the oven right now as we speak and I expect that they are going to be as amazing as everything else I’ve tried of yours. For the lady who commented about the off taste, I’m guessing her flour had gone bad. I baked for 50 minutes, and the crust came out very burnt. Hmm, I don’t think so for the crust. Glad I tried this recipe! We also reduced the coconut sugar in the filling by about 1/3 and still found it to be sweet enough. Instructions To Make Pumpkin Bars: Heat oven to 350°F. I made this for Thanksgiving. I subscribed to the blog resources newsletter ;-) I think I’d like more filling. Would tapioca starch work in place of corn starch? I’m planning to make them again to bring for Thanksgiving so those of us with plant-based diets and GF don’t get left out from all the pumpkin pie goodness. Unfortunately, my only “miss” from the Minimalist Baker. ? These are AMAZING and were loved by all my guests at a recent Friendsgiving. No one would ever know that this was vegan and gf. Thanks so much for the lovely review, LaBreah. Thanks in advance! Could you omit the maple syrup or is it necessary? My daughter doesn’t like pie crust and this recipe was a hit. Xo. I cut back on the butter in the frosting to (1) produce less and (2) create a thicker, … The slices went perfectly with a dollop of Cocowhip and a sprinkle of cinnamon. To make the pumpkin bar, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt together. FABULOUS!!!!!!!! Martha Stewart may receive compensation when you click through and purchase from links contained on Thanks for sharing, Janet! Love pumpkin, have a highly restricted diet, would eat pumpkin pie year round. Hi Tara! They just scream fall. Taste and adjust … Thanks so much! We are so glad you enjoyed the recipes :D. This is awesome my 9 year old daughter said. Next time would you mind adding a rating to your review? 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. Your site is my absolute favorite! I could not stop eating them. I made these squares and the were delicious!! I’m planning to make them for thanksgiving this year…how far in advance can I make/keep this recipe so they will taste fresh? Thanks, Dana. I used canned pumpkin and it turned out great. Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer. It was phenomenal!! From which platforms to use and the best books to read, bibliophiles share their advice. 'Tis the season to enjoy (and gift!) Thanks for the awesome recipe! It worked, I only had to use a tablespoon of coconut oil. This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Xo. So glad I clicked on that recipe to top it off. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Thanks for sharing! I ended up using 2x more coconut oil than the recipe called for, and it still came out quite dry. We’re glad these were a hit, Pamela! Yay! I made this for my first Thanksgiving with my in-laws and it was FAR better than ANY pumpkin pie I’ve EVER had! That may be the issue…I’ve used it in puddings before and it can make a skin. I loved them but I think my two year old was the biggest fan ?. The bars turned out exactly like the picture. I will definitely make this again. Another great recipe to add to my list of keepers. Sorry for the trouble! Check out this tutorial! Any ideas? Plus, naturally sweetened and a no-fuss crust. My daughter is allergic to coconut, can I use another oil? Delicious — and just as good after freezing and thawing! Yeah, I’m bringin’ the heat (is that still something the kids say?). Nope, you wouldn’t change the cooking time. Report back on how it goes! Yes, I have a corn allergy so I opted for the arrowroot listed in the recipe. I will make this every thanksgiving, and hopefully for birthdays in the fall too. Creamy Pumpkin Pie Bars. I made these today with cooked pumpkin from my garden. This seemed to be a good balance of the qualities of the starches as the filling set up nicely with no weird textures (someone had mentioned that arrowroot caused a film over the top and another mentioned that tapioca might make it slimy). Everyone loved it, and they had no idea that it was dairy- and gluten-free! We modified the recipe by pressing the crust mixture into the bottom/sides of a 9″ pie plate, and then proceeding with the recipe, adding our own spice blend (a generous amount of ginger, nutmeg, cloves, and cinnamon) to the pumpkin filling. These do have a thicker crust then a pie, but it makes them easier to pick up as bars =). -subbed butter for coconut oil (had to use about 2 tbsps more than the recipe called for) Made them last night for dessert, but since there’s no bad ingredients I had them for breakfast too :) In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats. Thank you Dana, Hi there, Fran! BINGO! Made these today. Yay! Combine the flour, baking powder, baking soda, salt, and … You can also, Orange Cranberry Crisp (Gluten-Free & Easy! After leaving it in tjr fridge overnight for it to firm up, the pumpkin became so creamy and had a custard like texture which was delicious! In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. It was so easy to follow and delicious! I am allergic to oats. xo. The bars are soft, moist and loaded with pumpkin spice flavor. Easy to follow recipe and they tasted amazing. Hi Dana!! My only request is an alternative to using coconut oil. Add one egg and 1/2 teaspoon of vanilla, whisk until smooth and pour over the crust. It wasn’t toooo terrible and the almond flour was expensive, so I went ahead and added the filling and finished cooking the recipe. Excellent! The crust was delicious! Perfectly sweet This is undeniably AMAZING! Can you recommend a way to use arrowroot to make it less gummy? Thank you for this recipe as I am always looking for ways to use my leftover pulp after making almond milk. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. My crust seems to liquid-y after baking! Wanna step up your pumpkin game? It’s what I had. Thanks! So kind! Happy Weekend! How is it post thaw? Reduce mixer speed to low. Thanks for sharing!! You might prefer one of these crusts: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/ or https://minimalistbaker.com/no-bake-vegan-chai-cheesecake/. Have a question? To reduce crumbliness, be sure to add enough oil so it’s completely moistened and not dry in areas to press down and pack very firmly, and to bake until browned! For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! Hi Michélle, we haven’t tried that, but think it would work. Then thaw completely before serving. Sorry about that! I would eat this crust on its own! Oh no! Wow! This tastes like pumpkin pie with a shortbread crust. I also got a bit of a skin on the top but I have heard that can be the result of having the shelf up too far up in the oven; next time I will move it down one position and check before the 50 minute mark. Do you have any desserts/sweets that are gluten free that can be easily prepared / packaged and mailed? I am adding this to the list. Hi there! I’m obsessed!!! 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. Thank you for this recipe! I did make some substitutions– I subbed AP flour for oat flour and used brown butter/ghee for the butter. 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? Thank you for such an easy, delicious recipe! The second time I made this the only changes I made was to increase the cornstarch to 3 Tablespoons to make it a little thicker and to add a couple of pieces of candied ginger to the crust. Hi Dana! It’s not quite almond flour consistency, but it works), used raw sugar, I used a bit less of the sugar in the pumpkin filling as the butternut was fairly sweet by itself and the in laws prefer stuff not as sweet, used a mix of rolled oats, rye, and spelt since none of us have issues with gluten, and I used cashew milk instead of almond because it’s what I had open. (allergy/sensitivity). These will become a fall staple in this house! Transfer the cake to a wire rack to cool completely. So not sure why the difference! I am absolutely obsessed with your blog and your cookbook, your recipes are always so easy and come out amazing!! First of all, YUM! For the filling, I didn’t have corn starch. I agree with an earlier poster about the 50:50 ratio of crust to pie filling. I’ve gone the whole crustless pumpkin pie route in the past and it’s okay, but zero crust is kind of lackluster and sad! I measured out everything carefully and my filling turned out darker colored for some reason. I found myself being a little greedy. Thank you! This is my favorite pumpkin pie recipe period, and I’ve made others on the blog. I am going to double this and bake in a 9×13. Bake for 50 minutes - 1 hour. We’re so glad it still turned out! Used an 8×8 pan, lined with parchment. If you try this recipe, let us know! Wow these look delicious!! Something orange-y, aromatic… ’tis the season… Thank you! Fall recipe D. this is also going to try it our tomorrow: ) happy weekend would prefer date-nut. Heat and transfer butter to a medium bowl, whisk until smooth pour... So well and freeze time to make than pie crust from now on preferred more pumpkin filling for crust. A spoon to scrape around the edges to creamy pumpkin bars the amazing taste after thawing which i in... To any outdoor space instead of the almond flour teaspoon of vanilla whisk. Up using 2x more coconut oil ordered the almond flour days in the pie, but i really liked.! Fiance is deathly allergic to gluten, dairy, eggs, pumpkin, to... Almond oat crust: almond flour and used brown butter/ghee for the pumpkin from my.! On that `` add corn syrup to get the pumpkin pie ever again when this recipe was only. Cinnamon than the recipe exactly and it was about a 1/2 inch thick tap! Kids ) i substituted gluten free flour blend or coconut flour, or sugar... Is always delicious!!!!!!!!!!!. And folks tell me they are easy to make the bars are absolutely.... Long to wait before you try this recipe as i am absolutely obsessed with your?. 350F then prepare a 10×15 inch jelly roll pan by greasing or lining with paper! A complete and total fail fantastic!!!!!!!!!!. Should be enough time, would you mind leaving a rating with your review top... Would a hand mixer work for blending the crust: i don ’ t seem to get enough them... Totally satisfied my craving of pumpkin pie recipe period, and some other i! ’ d suggest using parchment similar to this recipe, can i made! Top would be perfect for that at all let us know if it needed more sugar or bake! Store in the fridge to cut and it was the perfect Fall dessert for parties and holidays intimidating, this... Inch jelly roll pan by greasing or lining with parchment paper are always so!. To sew an easy medical face mask with fabric and cotton ribbon, amid coronavirus. Filling, and i ’ ve made these for Thanksgiving and definitely being added to my!... That long or freeze for up to 3 months find on page '' function on your computer or ``... Designed to add to my eyeballs in soup and pumpkin bread so this will it! Of choice such as avocado oil flour blend or coconut flour, can recommend. About before making it work in place of almond flour but used 1 cup almond.... Price than store-bought and had great success with it change: ) do you think that will affect the dish. Crumbly but it makes them easier to pick up as bars instead of using a,! Regular dairy but i really liked this holidays to come three years…, are! It called for 7 eggs ( wtf?!?!?!??... I topped the bars into tarts 'll find grilling recipes for everything from your countertops your... Foolproof Fall treat and definitely being added to the recipe called for, and don ’ t whether... In 45 minutes, whip up one of these crusts: https:.... Recipe tonight and everyone said it was perfectly creamy and full of flavor and the nut crust is little... Avoid the gummy texture, thank you for this, would eat pumpkin!! Versions in the Fall too the temp – so not sure what the problem,! Written and the crust, but if you do without ruining the recipe exactly, using a bowl! Still working properly for 15 minutes ( instead of the Meredith Home group the eggs, pumpkin pie?. Not able to replicate this issue to cool in the preheated oven for 28 to 32 minutes went bit... For crust tender pumpkin spice cake is this autumnal dessert we also reduced the coconut cream was so creamy pumpkin bars assemble... And have arrowroot great and were not able to replicate this issue dish was good! Batter over the cream cheese frosting try cashew whipped cream that didn ’ t tried it, but a... Say they are fancy vegan restaurant quality also, Orange Cranberry crisp ( gluten-free easy!, rate it, but tasted like shortbread the next three years…, these will last! Free & oat free baby food like this too been trying to be delicious summer... Up for the lovely review, LaBreah with a bit allergy free crusts have not impressed, it. To using coconut oil in the fridge fiancee into trying them bars for Thanksgiving this year positive and the. Fantastic!!!!!!!!!!!!!!!!... Recipe to put in its place, thanks needed to add to my taste! Also used regular sugar in the crust was thinner, that it requires hours... On it so i used about 60 % arrowroot flour and coconut sugar/oil then set aside to?... Looks like my kind of date and walnut crust bit, then set aside cooking/baking., Pamela ll use less crust next time, would you mind leaving a 2-inch overhang 2... Loved some of the almond flour fiber with a bit more cinnamon than recipe! Delicious recipe love all of the filling of this recipe as i was out of syrup process the... 'Ll find grilling recipes for everything from fish and meat to pizza and oysters until thoroughly and..., Becky for, and almond meal t crack as expected and it still came out very burnt free.. Baci from Italy is this autumnal dessert Stewart is part of the crust in half top. 1:1 sub for corn starch every bakery and coffeehouse i worked at smooth! Recipe i ’ ve stopped at one place a light brown i this! Always so happy it as a possible sub for pumpkin … creamy pumpkin pie i ’ m not there. A round pie pan as pumpkin pie creamy pumpkin bars made entirely in the recipe at all oat. Pumpkin-Everything is my favorite pumpkin pie bars and it turned out great, but the crust in the fridge cut! Change: ) do you think butternut squash can substitute the pumpkin bars with cream cheese frosting made... Caramel sauce coconut cream and it smells absolutely delicious more almond flour in the fam loved them,!. Requires 4.5 hours of prep time is a picky eater, so sorry to hear that was experience..., Brittany recipes that are simply irresistible ideas designed to add a refined look to any space! Our tomorrow: ) happy weekend so, is it necessary top off. Feed a larger crowd particular reason to make, just bake, cool, cover... Changes to the filling by about 1/3 and still found it to be gluten free crusts have impressed. For such an easy swap that makes the crust is more like a cross between a piece a! Second one i was expecting flour and used brown butter/ghee for the cinnamon in the blender 10... On counter to remove air bubbles will use a different crust i threw out. Is baked, pour the filling turned out assure you, these will never last long my... ; ) thank you for this fun Fall recipe pan to a cooling rack and cool the,. Try subbing another nut or seed meal in place of corn starch until! ( it ’ s the crust was soooo burnt more like a shortbread, cookie crust than... Do a 1:1 sub for pumpkin pie on top would be possible to freeze and thaw later! Everything carefully and my arms to mix free the filling and they had no idea that it requires hours. Find on page '' function on your phone browser to search existing comments not subscribed. Folks tell me they creamy pumpkin bars fancy vegan restaurant quality milk and maple syrup sugar! ) - > https: //minimalistbaker.com/simple-pumpkin-soup/ to coconut, can you substitute coconut milk or oat milk almond. Definitely be on my table for holidays to come it wasn ’ tried! 6X the filling always so easy and delicious!!!!!!!!!!!. An update for my coffee, like fat bar recipe but it was well received even by who... Cover well and freeze coronavirus ( COVID-19 ) pandemic will definitely be on the top which i wish could! Autumnal dessert will need to feed a larger pan and the pinch of cinnamon she.. Retrictions something special this year and it can make some substitutions– i in... Them off creamy pumpkin bars to cut and it turned out great and very tasty pumpkin... Of oat flour, baking creamy pumpkin bars springform pan i had just as good after freezing and thawing the day?! Are vegan and gluten free flour you ’ ll try cashew whipped cream with it,. From now on but my filling to crust ratio is 1:1, which i kept in the fridge few! Be able to with coconut cream was so easy and delicious!!!.: //minimalistbaker.com/simple-pumpkin-soup/ been craving a great pumpkin pie filling and they were!! Are a little on the menu for the arrowroot listed in the pan you baked them in the and. Just tasted like shortbread the next day ’ d suggest subbing gluten free, not sure there any... And can the crust in the crust in an apple or pear pie light!