Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 10 tbsp cold unsalted butter
- 15 oz canned pumpkin puree
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 large eggs
- 1 cup evaporated milk (or full-fat coconut milk for dairy-free)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Press the gluten-free crust mixture into the pan and blind-bake for 12–15 minutes.
- In a bowl, whisk together the pumpkin puree, brown sugar, spices, eggs, and evaporated milk until smooth.
- Pour the filling over the warm crust and bake for 35–45 minutes until the center barely jiggles.
- Cool to room temperature, then chill for at least 4 hours or overnight before slicing into bars.
Notes
For cleaner slices, warm a sharp knife under hot water and wipe it between cuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free