Whole Wheat Crustless Pumpkin Pie Bars(Dairy Free Option)
Servings 9 -12 slices or squares
Ingredients
- 3 tablespoons butter sub coconut oil for dairy free
- 3/4 cup sucanat or brown sugar
- 2 large eggs
- 1 3/4 cups pumpkin
- 1 1/2 cups whole milk
- 2 teaspoons vanilla
- 1/2 cup white whole wheat
- 3/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 3/4 teaspoon ginger
- 3/4 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees. Butter an 8x8 square baking dish and set aside.
- Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating until fully incorporated. Finally, beat in the pumpkin, milk and vanilla.
- In a separate bowl stir together the flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Add the dry ingredients to the wet and mix well.
- Pour the batter into the previously prepared baking dish and spread evenly.
- Place in the oven and bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
Notes
To easily make this recipe dairy free sub soft(but not melted) coconut oil for the butter and 1 12 oz or 370ml can of coconut milk for the whole milk.
The original recipe called for evaporated milk, but I prefer to avoid cans wherever possible, but if you prefer it this is an option as well. If you'd like these to be a little richer, considering using half and half or even cream for a really decadent treat.
The original recipes also makes much thinner "bars" by dividing this batter between 2 - 9" round baking dishes and only baking for 50-55 minutes, if you'd prefer to do that.