Dessert, Gluten Free, Pumpkin

Pumpkin Pie Bars (GF)

Ingredients

  • Cookie Base:
  • 1 cup + 2 T gluten free flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 tbsp softened butter, cut into tablespoons
  • Pumpkin Layer:
  • 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • 2 eggs, beaten
  • 1/4 cup milk
  • 6 oz evaporated milk

Directions

  1. Preheat oven to 375.
  2. Line an 8 in square baking pan with parchment paper such that the paper hangs over the edges or is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
  3. COOKIE BASE:
  4. Using a stand mixer or hand mixer, add flour, sugar, and salt to a large mixing bowl. On low speed, combine for about 5 seconds.
  5. Add butter, 1 piece at a time and continue mixing until dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
  6. Using your hands, press the dough into an even layer in the prepared baking pan.
  7. PUMPKIN LAYER:
  8. Increase oven temp to 450 after removing cookie layer.
  9. While cookie layer bakes, mix together pumpkin, sugar, salt, ginger, nutmeg and cinnamon.
  10. Add eggs and both milks. Mix until well combined.
  11. Pour directly onto warm cooked cookie layer. The pan will be hot so wear oven mitts. Gently rock pan side to side to spread evenly.
  12. Bake 10 min at 450, then 30 min at 350. Then cover loosely with foil and bake an additional 5 minutes.
  13. Let cool completely. (Can refrigerate after cooling as well.) Slice and serve with whipped cream.
  14. Store in refrigerator.