Delicious allergen-friendly pumpkin pie bars – a family favorite.
Author:Danielle @ It's a Love/Love Thing
Graham Cracker Crust
1 package graham crackers (most contain 9 crackers) (where to find graham crackers) ~ be aware, if you are using an organic brand, your crackers might be sized smaller than the conventional graham crackers.
1/3 cup sucanat, sugar, turbinado, coconut sugar, or preferred granulated sweetener (where to buy sucanat)
1/2 cup maple syrup ~ (where to find maple syrup) You can sub with your favorite sweetener, but it will change the final texture and I am not sure how that will turn out. The maple syrup adds a little maple flavor and necessary moisture to the bars. You might want to add a little bit of water or milk if you are going to use a granulated sweetener. Also, raw honey is an option as well, and also GAPS-legal. (where to find raw honey)
Pour all the ingredients into your blender and blend away until thoroughly mixed. If you are not using a blender, you can roll the crackers by themselves in a gallon-sized baggie with a rolling pin to crush them. Then combine with oil and sugar until blended. I bet this would help you stir.
Pour into a greased 9″ square pan and bake at 375 degrees for 10 minutes.
Combine all ingredients in medium saucepan or pot.
Heat on low, stirring constantly, until everything is good and heated through. Maybe 3-5 minutes. Or, if you prefer to use your high-powered blender, put all ingredients into your blender and blend for several minutes, until thoroughly mixed. This will heat the mixture as well. Be sure, again, to use your tamper to help you blend.
Pour on top of your crust, or if you’re not using a crust, pour into a greased 9″ square pan. You can also use a pie pan.
Put in the fridge to chill, about 2 hours.
You can cover the dish and freeze ahead of time for when you need it.