Gluten-free Pumpkin Pie Bars with Maple Whipped Cream
These pumpkin pie bars are absolutely delicious. Top it with some maple whipped cream, and it's the perfect fall dessert that'll satisfy pumpkin cravings!
For the base:
- 1/2 cup GF oat flour
- 3/4 cup GF quick oats
- 1/2 tsp baking soda
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans
- 6 tbsp butter
For the filling:
- 1 1/4 cup pure pumpkin NOT pumpkin pie filling
- 1/4 cup coconut milk
- 1/4 cup cane sugar (or brown sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1.5 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp ground clove
Maple Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Line an 8x8 baking sheet with parchment paper.
In a large bowl, add the oat flour, oats, brown sugar, baking soda, pecans and cinnamon. Add the butter, and using two knives, "cut" the butter into the mixture until it is crumbly. Press the mixture into the base of the baking dish, and bake for 12 minutes, until it's lightly browned. Let cool for 15 minutes.
To make the pumpkin "filling" add all the ingredients into a large mixing bowl and whisk until smooth. Pour over the crust, and bake for 18-20 minutes. To tell if it's done, give it a small shake, if the middle doesn't jiggle, it's ready.
Let cool on the counter for 10-15 minutes, then chill in the fridge for 2 hours before slicing.
To make the maple vanilla whipped cream
Pour the whipping cream into a large mixing bowl. With an electric hand mixer, mix on high speed until the cream starts to get light and fluffy. (About 5-7 minutes). Add the maple syrup and vanilla, and beat a few minutes longer, ensuring it's nice and light, and it can form peaks.
Adjust the sweetness to your taste preference.
Refrigerate until ready to serve.