Served at Winter Elder’s Dinner
By Lisa Smith, RDN
Shining Mountain Health & Wellness
(Gluten free!)
Ingredients for the crust:
1.5 cups almond flour
3 teaspoons pumpkin pie spice
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
Ingredients for the filling:
½ cup sugar
1 cup pumpkin puree
3 large eggs, beaten
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Whipped Cream:
½ cup heavy whipping cream
2 teaspoons maple syrup
½ teaspoon vanilla extract
Directions:
- Preheat oven to 350 and place parchment paper on the bottom of an 8 x 8” baking pan and spray with non-stick spray
- For the crust, combine all the crust ingredients together and mix well to moisten, forming a somewhat crumbly dough
- Place dough on parchment in pan and press down to spread evenly on bottom
- Bake in the oven for approximately 10 minutes
- Meanwhile, combine all ingredients for the filling together and mix well
- When crust is done, remove from the oven and place the filling on top, spreading evenly
- Place pan back in the oven and bake for 24-28 minutes
- Filling will be slightly sticky.Let cool for one hour
- For whipped topping, place all ingredients in a cold bowl, whip on high until stiff peaks form
- Cut bars into 9 squares.Top with homemade whipped cream and enjoy!