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Madison Area Gluten Intolerance Chapter

Nutty Pumpkin Bars (GF/CF)

Crust

1 cup GF flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons Earth Balance
1 cup chopped nuts of your choice

Filling

1 1/2 15-oz cans of pumpkin
3 eggs
1/2 cup plus 2 tablespoons light brown sugar
1 teaspoon cinnamon
1/4 cup rum
1/2 cup vanilla almond milk

Topping

3/4 cup Earth Balance
1/4 cup light brown sugar
2 tablespoons honey
1 cup chopped nuts

Preheat oven to 350 degrees. Grease a 9-inch x 13-inch pan. Place flour, brown sugar, Earth Balance, and cinnamon in a small bowl and mix until mixture is the consistency of crumbs. Add the nuts and mix until well blended. Press the crumbs in the bottom of the prepared pan. Bake the crust in the oven for 10 minutes.

While the Crust is Baking:

Combine the ingredients for the filling. Stir until well blended. Remove the crust from the oven, let cool a couple of minutes. Carefully spread the filling over the crust. Return to oven and bake for about 25 minutes

While the Bars Are Baking:

Place the topping ingredients except for the nuts in a small saucepan and cook over low heat until the ingredients are well blended. Increase the heat to medium and stir constantly until the mixture comes to a boil. Boil for 1 minute. Add the nuts and stir until covered. When the pumpkin mixture is almost firm, remove from oven and carefully spoon the nut mixture on top the pumpkin mixture. Return to oven and bake another 5 to 10 minutes until the topping begins to bubble.