Want a bite‑size pumpkin pie that won’t weigh you down? These mini bars taste just like the classic treat, but they are gluten‑free, dairy‑free, and sweetened with maple syrup.
One bar gives you more than 150% of the daily vitamin A you need.
Active time: 20 minutes | Total time: 1 hour 25 minutes + cooling
Sweet Potato Pie Bars
Crust ingredients
- ½ cup (60 g) pecans
- ½ cup (74 g) gluten‑free flour blend
- ½ cup (48 g) rolled oats
- 3 Tbsp coconut sugar
- 5 tsp coconut oil
- ¼ tsp salt
Filling ingredients
- ≈ 3 medium sweet potatoes (about 740 g), cooked and mashed
- ½ cup (118 ml) well‑stirred canned coconut milk
- ½ cup (118 ml) maple syrup
- 3 Tbsp gluten‑free flour blend
- 1 Tbsp pumpkin pie spice
- 2 tsp vanilla extract
- ½ tsp salt
- Whipped coconut cream (optional)
Directions
- Heat the oven to 425 °F (218 °C). Prick the sweet potatoes with a fork and roast on a sheet pan until soft, about 45 minutes. Let cool, peel, and mash to make 3 cups of puree.
- Lower the oven temperature to 350 °F (177 °C). Lightly spray an 8‑by‑8‑inch pan.
- Pulse the crust ingredients in a food processor until they form a fine crumb. Press the mixture firmly into the pan and bake for 10 minutes, or until golden.
- Rinse the processor, then add the mashed sweet potatoes, coconut milk, maple syrup, flour, spice, vanilla, and salt. Blend until smooth, about 2 minutes.
- Spread the filling over the baked crust. Return to the oven and bake 35‑40 minutes, until the top sets and the edges crack.
- Cool completely, cut into 16 squares, and add a dollop of whipped coconut cream if you like.
Serves: 16 squares (1 square per serving)
Nutrition per square: 130 calories, 5 g fat, 21 g carbs, 2 g protein, 1 g fiber, 10 g sugar. Also provides 82 % vitamin A, 2 % calcium, 3 % iron, 7 % vitamin C, and 144 mg potassium.