I think one of my favorite flavors of fall is pumpkin. I tried to grow it in our garden this year but to no avail. There is always next year though and I plan to grow my very own pie pumpkins, lots of them for pies, scones, soups and bars like the ones below.
I made these Pumpkin Pie Bars last week for a big pre-harvest party for about 100 people. These are adapted from a recipe I found from Some the Wiser that I made gluten-free and vegan. They tasted just like pumpkin pie with the perfect amount of spices and the creaminess of the pumpkin. Fall is here my friends!
I also got two of these fun calphalon bar baking pans that I was really wanting to try out. Side note: because I was making bars for about 100 people I make 24 in calphalon baking dishes and the rest in a normal baking dish. The ones in the normal baking dish, I thought, were tastier.
- Crust Ingredients:
- 1⅓ cups gluten
- ½ cup brown sugar
- 8 tablespoons Earth Balance butter
- ¾ cup chopped pecans
- Filling Ingredients:
- 8oz tofutti cream cheese, softened
- ¾ cup sugar
- ¾ cup pumpkin puree
- 2 tbsp + 4 tbsp warm water Ener-G Egg replacer
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F.
- Combine all the crust ingredients into a food processor and pulse several times times until mixture is of a crumbly consistency.Set aside about ¾ cup of the crust mixture to sprinkle on the top. Press the remaining mixture into the bottom of an 8×11 baking dish spreading out evenly and press down firmly. Bake at 350 degrees F for 15 minutes. Cool slightly.
- In a medium bowl, combine all the pumpkin pie filling ingredients. Mix with either a hand mixer or if you are like me and don’t have one, by hand until mixture is smooth. Once the baked crust has cooled pour the filling evenly over the entire crust and sprinkle with remaining topping you set aside. Bake at 350 degrees F for 25-30 minutes or until firm.
These really are a little treat and the perfect alternative to making a whole pie.