Description
Pumpkin bars are a delightful relative to pumpkin pie or pumpkin pie bars. Mine are easy to make with a simple gluten-free crust.
Ingredients
Scale
Crust:
Filling:
- 16 ounces grass-fed cream cheese
- 8 ounces grass-fed mascarpone cheese
- ¾ cup pumpkin puree
- ½ cup maple syrup
- 3 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Topping:
- Whipped coconut cream (optional)
Instructions
- Preheat oven to 350 F.
- Prepare crust and bake in a 9×13 or 8×8 baking dish for 15 minutes. (Note: Crust will be thicker in an 8×8 dish.)
- In a food processor, add in cream cheese, mascarpone, pumpkin puree, maple syrup, eggs, vanilla, nutmeg, ginger and cloves.
- Process ingredients until completely smooth.
- Remove crust from oven and fill with cream cheese mixture.
- Place the bars back in the oven and bake for 50 minutes or until a toothpick inserted comes out clean.
- Top with whipped coconut cream, if desired.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 152g
- Calories: 424
- Sugar: 13.4g
- Sodium: 325mg
- Fat: 31.7g
- Saturated Fat: 19.6g
- Unsaturated Fat: 11.5g
- Trans Fat: 0.6g
- Carbohydrates: 27.7g
- Fiber: 3.1g
- Protein: 8.5g
- Cholesterol: 140mg
