Pumpkin Pie Bars with Two Crusts
These pumpkiny bars use one of our leser known winter squash varieties, the long pumpkin. It might look like an overgrown zucchini, but once cut open you'll find orange flesh that when roasted in incredibly creamy and makes amazing pies!
1 roasted long pumpkin*
1 1/2 cups maple syrup*
1 C flour
1/2 C melted butter*
1 t cinnamon
1 t nutmeg
1 t allspice
1 T vanilla
1 t baking powder
1 t salt
1 crust recipe: see below
Roast your pumpkin with spices @ 400 degrees until tender, purée or blend your pumpkin with one cup of maple syrup.
Gently combine this mixture with the remainder of your ingredients and transfer to a well greased baking pan.
Add the remainder of the maple syrup to the top of your cake (you can use a knife to swirl it around and create little crevices throughout the batter so it seeps into the cake!)
Bake @ 350 degrees for 45-50 minutes or until the center doesn’t jiggle.
Coconut arrowroot crust: Mix together 1 C arrowroot, ¼ C coconut four, ⅛ t salt, ½ C oil and ¼ C maple syrupé Bake at 350 for 13-18 min before topping with pie filling.
Oat crust: Mix together 1 ½ C oat flour, 1 ¼ C rolled oats, ⅓ C maple syrup, ⅓ C coconut oil, melted, ¼ t salt and ½ t vanilla. Bake at 350 for 15 min before topping with pie filling.