For many people, pumpkin desserts are one of the best parts of fall. I definitely count myself among them.
These bars have all the warm, cozy flavors of pumpkin pie, but they’re much easier to serve—especially to little ones. Our daughter made quite the mess eating hers, looking like she’d just won a pie-eating contest, but judging by the smile on her face, I’d say they were a success.
Pumpkin Filling
Ingredients
1 (15-ounce) can pumpkin purée
⅓ cup raw honey
¾ cup full-fat coconut milk
⅓ cup cold water
4 tablespoons grass-fed gelatin (I use Great Lakes.)
2 eggs
2 tablespoons coconut oil
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
Directions
Pour the cold water into a small bowl and sprinkle the gelatin over the top. Let it sit for several minutes to bloom.
Meanwhile, whisk together the pumpkin purée, coconut milk, honey, eggs, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt. Transfer the mixture to a large saucepan and cook over medium heat, stirring occasionally, until hot but not boiling.
Whisk the bloomed gelatin into the warm pumpkin mixture until completely dissolved and smooth. Set aside while you prepare the crust.
Almond Coconut Crust
Ingredients
1½ cups almond flour
1 cup unsweetened shredded coconut
¼ cup melted extra-virgin coconut oil
3 tablespoons raw honey
½ teaspoon vanilla extract
¼ teaspoon salt
Directions
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out after chilling.
In a medium bowl, stir together the almond flour, shredded coconut, coconut oil, honey, vanilla, and salt until well combined.
Press the mixture evenly into the prepared pan. Bake for about 20 minutes, or until lightly golden and the coconut is just beginning to toast.
Remove the crust from the oven and carefully pour the pumpkin filling over the top, spreading it into an even layer with a spatula.
Refrigerate for at least 4 hours, or until completely set. Lift the bars out of the pan using the parchment paper, cut into squares, and serve.
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