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!
Makes 9 to 12 servings.
- 1 cup crushed Three Bakers Honey Graham Snackers
- 2 Tbsp. melted butter
- 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
- Preheat oven to 350°F. Line the bottom and sides of a lightly oiled 9×9” 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.
- 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.
- 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.
- 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.
- 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.
- If not eating right away, cover and refrigerate bars for up to three days. Serve chilled or at room temperature.