NEW! AIP Pumpkin Pie Squares

 

Pumpkin Pie Bars
For the Crust:
1 pouch sugar cookie mix (or gingerbread cookie mix)
1/4 cup coconut oil
2 T. water
7 T. maple syrup
For the Filling
 
2 cups pumpkin puree
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup coconut cream, softened (plus additional for topping if desired)
1 tsp cinnamon
1/2 t. salt
1/4 t. ginger
1/4 t. cloves
1/4 cup water
1 tbsp gelatin
 
1. Preheat oven to 350 degrees. 
2. Mix together sugar cookie mix with the coconut oil, maple syrup and water.  Let sit for 10 minutes, and press into the bottom of an 8x8 pan.  Prick with a fork to prevent bubbling.
3. Bake for 15 minutes, remove from oven and let cool completely
4. Mix the pumpkin puree, maple syrup, coconut oil, coconut cream, cinnamon, ginger, cloves and salt until well combined.  Stir to make sure the coconut cream is softened and no clumps remain.
5. Make the gelatin egg by pouring the water into a small saucepan and sprinkling the gelatin over the top.  Allow it to harden for 2-3 minutes.  Set the pot on the stove top set to low heat for 1-2 minutes to allow the gelatin to melt and the mixture to turn back into liquid.  Remove from the heat and use a whisk or a milk brother to vigorously whisk until frothy.  Pour into the pumpkin mixture and combine.
6. Pour the filling mixture into the baking pan over the crust and use a spoon or rubber spatula to even out the top.
7. Place in the fridge to set and cool for 3-4 hours.
8. Once fully set, remove from the baking pan and slice into 9 slices.  Top with additional cinnamon and coconut cream if desired.