Jennifer's Pumpkin Pie Bars
Pumpkin Pie Bars
1 3/4 cups cooked pumpkin (15-ounce can)
1 can coconut milk (may use 2 cups soymilk)
1/2 cup pitted dates
1/2 cup honey
1/4 cup cornstarch
1 teaspoon vanilla
1/2 teaspoon maple flavoring
1/2 teaspoon coriander or cinnamon
1/2 teaspoon salt
1/2 teaspoon dry ginger
TIP: Here are 2 lower fat options: Use 1/2 can coconut milk with 1/2 can of water or 2 cups soy or nut milk.
1. Blend all ingredients in the blender until smooth.
2. Line 8 x 8 or 9 x 9 dish with parchment paper. Press Simple and flaky (recipe below) pie crust onto the bottom. Pour pumpkin mixture into crust and bake at 350º F for 1 hour. Allow to cool in the refrigerator before lifting out of pan and cutting. This will firm up as it cools.
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