The leaves have changed, the air is crisp, it's October and that marks the official beginning of pumpkin flavoured everything until winter rolls in.
While we've made some different variations of pumpkin desserts in the past, this year we've made pumpkin pie bars, and we're not at all disappointed. If you were put in charge of bringing dessert for Thanksgiving, these are sure to be a hit. (Did we mention you also don't have to fuss around with rolling out pie dough?)
These bars are crunchy with a silky soft filling, and they're really the pumpkin pie you never knew you wanted. Pass the whipped cream!
Prep: 25 minutes
Cook time: 45 minutes
Yield: 24 servings
Ingredients (oatmeal crumb):
Store-bought breakfast bars can be quite expensive, and are usually highly-processed. Using a handful of ingredients, we like to make our own at home.
These fruit oat bars are great for breakfasts, kid's lunches, afternoon snacks, or to pack along for camping and hiking trips. The best part? You can make a new flavour every time! We made this batch with rhubarb jam (it adds a wonderful sweet and tart touch), but any fruit preserves will work.
Prep: 10-15 minutes
Cook time: 30-35 minutes
Yield: 12-20 bars
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
Share with us!
Whether you try our recipes or use your own, tag your photos with #gfpatisserie to share with our community.