Saturday, September 21, 2013

Honey Pecan Pumpkin Pie Bars (Gluten, Dairy and Grain Free)





There was a Harvest Moon this week in D.C. that lined up perfectly with the Washington Monument and it is officially Fall. Bring on the Chai tea lattes, pumpkin breads, flats and scarves and cool breezes. To start out the season the right way, I've baked some Honey Pecan Pumpkin Pie Bars. They're dairy free but you can't tell and the Raw Honey Pecan Topping is to die for.  

I used this Honey Pecan Praline recipe and made a few changes
Elana's Pantry's recipe for Pumpkin Pie with added coconut milk- from her book,
The Gluten Free Almond Flour Cookbook
and my Cookie Crust recipe with added vanilla

You may also like
Pumpkin Bars with a Creamy Frosting from The Nourishing Gourmet
Grain-Free Pumpkin Bars with Maple Pecan Glaze from The Detoxinista
Pumkin Spice Granola from Tasty-Yummies
Vegan Pumpkin Pie Brownies from Eat Feel Fresh

Honey Pecan Pumpkin Pie Bars (Gluten, Dairy and Grain Free)
Cookie Crust
2 C blanched almond flour
1/4 C melted coconut oil
1/4 C honey
1/4 tsp salt
1/2 tsp vanilla

Pumpkin Pie filling
1 can organic plain pumpkin (about 16 oz)
1 T pumpkin pie spice
1/2 tsp salt
3/4 C honey
1/2 C coconut milk (I used light Trader Joe's)
2 eggs
1 T vanilla

Raw Honey Pecan Topping
2 C pecans, chop small or process in food processor
1/4 C melted coconut oil
1/4 C honey
2 T palm sugar (or light brown sugar)
1/2 tsp salt

Begin by preheating the oven to 350

And in a square glass baking dish, mix the blanched almond flour, melted coconut oil, honey, salt and vanilla to create the cookie crust
Mix well and press down evenly
Poke a few times with a fork and pre-bake for 10 minutes (it will still be soft when you remove it from the oven)

Next make the pumpkin pie filling by whisking together the pumpkin, pumpkin pie spice, salt, honey, coconut milk, eggs and vanilla
Pour over the pre-baked cookie crust and bake a good long while- around 50-60 minutes

While the dish is baking, make the Raw Honey Pecan Topping by first chopping or processing the pecans
Then in a bowl mix together the pecans, melted coconut oil, honey, palm or brown sugar and salt
Store this topping room temperature in an air tight container- or possibly freeze. 

When the dish is done baking, remove from the oven and eat warm, or let the dish cool and then chill in the fridge and it will solidify a little more. The crust after baking will be slightly soft, so don't let that worry you!

7 comments:

Kristen said...

I saw this on Pinterest and had to come take a look -- oh my! Looks amazing! This would be a great fall/holiday dessert! It sounds relatively easy to make too. Thanks so much for sharing it! :)

Anonymous said...

Please let us know what size can of pumpkin puree is required for this recipe. Thanks!

Mollie Mahon said...

Hi Kristen- so glad you checked out the recipe! Very easy to make- just watch for the crust to keep from burning.

And I used a normal sized can of organic pumpkin from Trader Joe's- probably 16 oz.

stampmonkey said...

What an amazingly delicious-looking piece of pumpkin pie! Your photography is as enticing as your recipes. ;)

I'm on the GAPS diet (still in the Intro stages) and can't yet have coconut products. I'm itching to find something pumpkin pie-ish to enjoy this holiday season. Do you think it would work if I subbed almond milk for the coconut milk?

Many thanks!

Mollie Mahon said...

Thank you!
Good luck on the GAPS intro!
I've never tried substituting almond milk for this recipe. I think it may work but will just be a little thinner (coconut milk is so thick!) I think it may taste good without the coconut milk, maybe with a couple more eggs to cut down on the pure pumpkin flavor.
Let me know if you try it!

Sarah Young said...

Would an 8x8 pan work for this recipe?
Do you typically toast the pecans first before putting them in the food processor?

Mollie Mahon said...

Hi Sarah,
Yes I used an 8x8 square glass baking dish and I used raw pecan pieces from trader joe's- but you could also buy toasted and salted pecan pieces or toast them yourself (I just wanted to skip that step)
Good Luck, it's so yummy!