Chai-Spiced Pumpkin Bars | BeyondCeliac.org
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Chai-Spiced Pumpkin Bars

Three Bakers logo

 

Courtesy of Three Bakers and Angela Litzinger

It seems there is pumpkin everything during this time of year. And for good reason! Satisfy your pumpkin craving with gluten-free Chai-Spiced Pumpkin Bars that use our delicious Honey Graham Snackers for a crust that perfectly complements the creamy pumpkin goodness. Enjoy!

Three Bakers Chai-Spiced Pumpkin Bars

Makes 9 to 12 servings.

Crust Ingredients:

  • 1 cup crushed Three Bakers Honey Graham Snackers
  • 2 Tbsp. melted butter

Filling Ingredients:

  • 1 cup pumpkin puree
  • 1 large eggs
  • 6 Tbsp.  light brown sugar
  • ½ tsp. gluten-free vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. cardamom
  • 1/8 tsp. ground pepper
  • 1/8 tsp. salt
  • ¾ cup heavy cream or canned coconut milk

Whipped Cream Ingredients:

  • ½ cup heavy cream
  • 1 Tbsp. sugar

Directions:

  1. Preheat oven to 350°F. Line the bottom and sides of a lightly oiled 9x9” baking pan with a piece of aluminum foil or baking parchment. Allow extra foil to extend over edges of pan to use as a handle after baking.
  2. In a small bowl, stir together crushed Three Bakers Gluten Free Honey Graham Snackers and melted butter. Press mixture in the bottom of prepared baking pan. Cover and refrigerate while preparing filling.
  3. In a mixing bowl, whisk pumpkin, egg, brown sugar, vanilla extract, spices, salt and cream until well blended. Pour the filling over chilled crust. Bake in a 350°F preheated oven for 25-30 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool.
  4. When cool, run a knife around the edges of the pan. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil or parchment. Place on a cutting board, peel back foil and cut into 9 or 12 bars, depending on how large you would like them.
  5. Serve plain or garnish with a dab of whipped cream. Whip cold heavy cream with the sugar until stiff peaks form. Top each bar with some whipped cream and a single Honey Graham Snacker.
  6. If not eating right away, cover and refrigerate bars for up to three days. Serve chilled or at room temperature.

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