Recipes

🎃Gluten-Free Pumpkin Pie Streusel Bars😋

Ingredients:


For the crust and topping:


  • 1 1/4 cups certified gluten-free oat flour*
  • 2 cups certified gluten-free rolled oats
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:


  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons pumpkin pie spice**
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk


Instructions:


1Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.


2Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.


3Pat half of the mixture firmly onto the bottom of the prepared pan.


4Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.


5Let the crust cool for 5-10 minutes while preparing the filling.


6In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.


7Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.


8Let cool for 1 hour and serve with whipped cream or maple caramel sauce.


9Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.


Notes:


* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.


** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.


Source
mybakingaddiction

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