Easy, Creamy Gluten-Free Pumpkin Pie Bars
, Makes 16 bars
Creamy spiced pumpkin custard set on a buttery gluten-free almond-flour shortbread crust, chilled and cut into squares.
| prepLine an 8x8 or 9x9 inch baking pan with parchment paper | ||||||
| prepPreheat oven to 350°F / 175°C (while the crust chills) | ||||||
| 105 g almond flour (super-fine, blanched) | Mix dry crust ingredients | Mix in butter & vanilla until clumpy | Press into pan, chill 10 min | Par-bake 350°F / 175°C, 18 min; press down | Pour into crust, bake 350°F / 175°C, 40-50 min | Cool, then chill at least 1 hr |
| 60 g sweet rice flour (mochiko; not white or brown rice flour) | ||||||
| 65 g granulated sugar (for the crust) | ||||||
| 17 g cornstarch (for the crust) | ||||||
| 3/4 tsp ground cinnamon (for the crust) | ||||||
| 1/8 tsp kosher salt (for the crust) | ||||||
| 85 g unsalted butter, softened | ||||||
| 3/4 tsp pure vanilla extract (for the crust) | ||||||
| 100 g light brown sugar | Whisk sugars, cornstarch & spices | Whisk in pumpkin, cream, eggs & vanilla | ||||
| 50 g granulated sugar (for the filling) | ||||||
| 1/2 tbsp cornstarch (for the filling) | ||||||
| 1/2 tsp ground cinnamon (for the filling) | ||||||
| 1/4 tsp ground ginger | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 1/8 tsp ground allspice | ||||||
| 1/8 tsp ground cloves | ||||||
| 1/4 tsp kosher salt (for the filling) | ||||||
| 425 g canned pumpkin (not pie filling) | ||||||
| 180 ml heavy cream | ||||||
| 2 large eggs | ||||||
| 1 tsp pure vanilla extract (for the filling) | ||||||
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