GlutenFree Pumpkin Pie Bars

Preparing for Thanksgiving? Be sure to make Pumpkin Pie Bars! Your family and friends will surely be thankful for you baking this for them as it is gluten free! 

Ingredients:

For the crust
1 2/3 cups walnuts
1 cup pitted dates (soaked
first)
1/8 cup agave nectar
1/4 teaspoon pure vanilla
extract
2/3 cup rolled oats

For the filling
1 can pumpkin
1 can coconut milk
1/2 cup Sucanat
2 eggs
1 tsp cinnamon

1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp pumpkin pie spice

1/4 teaspoon salt

Instructions:
Preheat the oven to 350 degrees.
First, prepare the crust. In a food processor, process the walnuts, dates,
agave nectar, and vanilla until the walnuts and dates are well broken down
and you have a sticky mixture. Add the rolled oats and pulse until they are
incorporated.
Press the mixture into a 13 x 9 inch baking dish. Use your fingers to make
sure the pan crust is evenly distributed.
Next, prepare the filling. In a medium bowl, mix together the pumpkin,
coconut milk, sucanat, eggs, cinnamon, ground ginger, nutmeg, pumpkin
spice, and salt. Mix very well. Pour the mixture over the crust. Alternatively,
I like to rinse out the food processor and mix the filling right in the food
processor. No need to dirty another bowl, right?!
Bake in the preheated oven until the filling is set, about 4050
minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!

For more Healthy Thanksgiving Recipes, check out my blog post on it. 

Are you ready to start your health and fitness journey AND be ready for 2017? Or do you want to stay on track Thanksgiving till Christmas? Join me for my Holiday Survival Guide or email me now!