Pumpkin Pie Bars with Tigernut Crust & Crumble
I don’t even care that we haven’t passed Halloween yet...I’m ready for Pumpkin Pie!! This combines two of my favorite desserts—pumpkin pie, and crumble of any kind…and keeps it egg, dairy, grain and gluten free!
And because I’m a huge fan of saving time… the crumble doubles as the crust, so no extra prep!
•1 can pumpkin puree
•1/4 cup coconut flour
•2/4 cup cassava flour
•4 tbsp honey
•1 tsp baking soda
•4 tbsp coconut oil
•1 tsp cinnamon
•1/2 tsp clove
CRUST AND CRUMBLE
•1 1/2 cups Tigernut Flour
•3 tsp Tapioca Flour
•3 tsp Cinnamon
•1 1/2 tsp ground Cloves
•1 tsp ground Ginger
•1 cup Palm Shortening
•3 tbsp Raw Honey
Preheat oven to 350.
Mix all filling ingredients together in a large bowl.
In a separate bowl, sift all the dry crust and crumble together.
Melt the shortening and honey together, then pour into the dry ingredients and use a fork to mix. It will naturally begin to crumble (if it does not crumble well, add a bit more Tigernut flour).
Take half of the crust and crumble mixture and press it into an 8x8 pan, creating the crust.
Place the crust in the oven and cook for 8-10 minutes.
When the crust begins to brown and is “fragrant”, remove from oven.
Scoop the filling onto the crust, spreading evenly.
Top with the remaining crumble, them bake for 20-25 minutes until the crumble begins to brown.
Allow to cool before cutting into squares and serving.