Pumpkin Pie Bars with a Hazelnut Almond Shortbread Crust (Gluten Free)

One excellent thing about being at home–I get to try out all kind of gluten free recipes. My dearest mother does not partake of gluten or any wheat product, and a lot of what you and I think of as “regular food” isn’t so regular for her. 

It was too tasty for me to pause and take picture

So I love to try out different recipes that are typically gluten-ful, and turn them into gluten free! One such recipe: pumpkin bars. 


Pumpkin pie bars are exactly what they sound like, pumpkin pie…in the form of portable lovely bars. 


By the way, as a side note, I must say I am quite happy that it’s fall/winter season and pumpkin is back. I missed it so much, and I always forget because by the end of the holiday season, I’m pumpkined out. 

Anyways, usually pumpkin pie bars are made with a regular shortbread crust, so instead, I made them with the hazelnut-almond shortbread crust. Super easy, totally gluten free. 


So, if you’re having someone at your Thanksgiving table who is gf, then try this on for size. 


Pumpkin Pie Bars w/ Hazelnut-Almond Shortbread Crust
modified from joyofbaking.com


Crust


1 cup almond meal
1/2 cup raw, hazelnuts (filberts) 
0.25 tsp. salt
0.5 tsp. vanilla extract 
0.5 cup unsalted butter, room temperature 
0.5 cup light brown sugar


Filling


1 15-oz. can of pumpkin puree (2 cups) 
2 eggs
0.74 cup light brown sugar
1 tsp. ground cinnamon
0.5 tsp. ground ginger
0.125 tsp. ground cloves (0.125 = 1/8)
0.5 tsp. salt
1.5 cup heavy cream


Preheat oven to 350F 


Place the hazelnuts on a bakeware tray and put them in the oven to toast for about 10 minutes, or until they are fragrant. 


After that, pull them out, put them in a bowl, and cover them with another bowl completely. Leave them their to steam for about five minutes. To get the peels off, just hold the two bowls together and shake ’em up. Hold them pretty tightly, and they’ll be mostly peeled, and that’s good enough. 


Then toss them in the food processor, and process them until they’re relatively fine. Then add in the sugar, salt, and the almond meal, and mix it until it’s well mixed. 


Then add in the room temperature butter and vanilla. Process until it’s well-mixed, and wet-ish. Put it in a 9×13 inch parchment papered pan, and spread it evenly. Bake it for 12-15 minutes,  or until the edges are browned. Pull it out and let it cool when it’s done baking.


While it’s baking, in a food processor, bowl, or cake mixer, mix 2 eggs well. Then add in the sugar, salt, the pumpkin puree, and spices, and mix well. Then slowly add in the heavy cream, you want to make sure that it’s slow so that it doesn’t get too frothy. 



Pour the filling on the cooled crust, and bake for 30-35 minutes. When it’s done, allow it to cool before cutting it into bars or it will be too messy. Serve with whipping cream! 

 


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