Pumpkin Pie Bars

These gluten-free and paleo Pumpkin Pie Bars are for anyone who wants pumpkin pie without the fuss of rolling out a crust. They are also dairy-free and can be made up to 4 days ahead and kept in the fridge.

By @nomnompaleo

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 grain-free cookies (Simple Mills)
• 0 creamy spiced filling ingredients

Instructions

1. Preheat your oven to 350°F (175°C).
2. Crush grain-free cookies until they resemble fine crumbs.
3. Press the crushed cookies into the bottom of a baking pan to form the crust.
4. In a bowl, whisk together the ingredients for the creamy spiced filling.
5. Pour the whisked filling over the prepared crust in the baking pan.
6. Place the baking pan in the preheated oven and bake for 30 minutes.
7. Remove the baking pan from the oven and allow the bars to cool completely.
8. Once cooled, refrigerate the bars for at least 1 hour to set.
9. Cut the chilled bars into squares before serving.
10. Store any leftover bars in the refrigerator for up to 4 days.