AIP Pumpkin Pie Bars with a Tigernut Crust

I LOVE THIS year round! A crisp tigernut crust under a pumpkin filling that sets with gelatin, cut into bars. They freeze beautifully, which makes them easy to keep on hand.

The sugars in baked goods really add up, which is not supportive of healing, so keep this one as an occasional treat.

Ingredients

For the crust:

• 3 cups tiger nut flour
• 3/4 cup tapioca flour
• 6 tablespoons coconut flour
• 9 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 3/4 teaspoon salt

For the filling:

• 3 cans (15 oz each) pumpkin puree
• 2 1/4 cups full-fat coconut milk
• 9 tablespoons maple syrup
• 2 tablespoons cinnamon
• 1 1/2 tablespoons vanilla extract
• 3/4 teaspoon salt
• 6 tablespoons gelatin powder

Method

1. Make the crust. Mix everything together until it holds when pressed between your fingers. If it is too dry, add another teaspoon of oil.
2. Press the crust evenly into three 9-inch pie dishes, or into one 11 x 8 x 3 baking dish. The 11 x 8 x 3 dish works beautifully and fits the entire recipe perfectly. Use the flat bottom of a measuring cup to compact the crust evenly.
3. Bake the crust at 350°F for about 13 minutes, until the edges are golden and it feels firm. Remove it and set it aside.
4. Make the filling. Warm the coconut milk in a small saucepan over medium-low heat until hot but not boiling. Sprinkle the gelatin directly into the warm milk and whisk until completely dissolved.
5. In a large bowl, whisk together the pumpkin, maple syrup, cinnamon, vanilla, and salt. Pour in the gelatin and coconut milk mixture and whisk until fully combined.
6. Pour the filling into the pre-baked crust.
7. Bake at 325°F for about 35 to 40 minutes. There will be a few bubbles when it is done. The edges should be set and the center should jiggle. It sets to a pumpkin pie consistency after it cools and is refrigerated.
8. Cool and set. Let it cool on the counter to room temperature, about an hour, then cover loosely and refrigerate for at least 4 hours. The gelatin firms the filling as it cools, and it slices cleanly once fully set.

Storage and freezing

These freeze beautifully. Once fully chilled, cut them into individual serving-size squares or rectangles and freeze in airtight containers. They thaw exceptionally well and keep their texture.

Serving size suggestions

• 12 servings: generous rectangles
• 15 to 16 servings: moderate squares
• 20 servings: smaller snack-size portions

FODMAP note: at 16 servings, this is likely low to moderate FODMAP per serving.

Shared by Daniela Hess.