Pumpkin Pie Oil-infused Baked Bars:

Sunday, Sunday, Sunday!

Oh you guys. These bars are slap yo’ mama good. I wanted to make something that was more like a pumpkin pie, but diet-friendly for my gluten free friends. Challenge accepted and ANNIHILATED! But a tip for the wise, please make sure you refrigerate them after or you’ll lose half a pan. 🙁 🙁 🙁 🙁

Pumpkin Pie Bars:

Crust:

4 cups quick oats
1 cup confectioners’ sugar
1 cup melted butter
1 tsp ground cinnamon
1/4 tsp salt

-Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
-Combine oats, confectioners’ sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
-Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

Pie Filling:

2 cans Libby’s Pumpkin
10 oz almond milk (or evaporated milk)
4 large eggs
3 drops Nutmeg Vitality Oil
3 drops Ginger Vitality Oil

-Mix together ingredients (add oils to the liquid part of the recipe so they’ll spread out).

-Pour on top of oatmeal crust and smooth out evenly.

-Bake in preheated 350 degree oven until cooked through (about an hour – toothpick will come out clean when it’s finished).

Top with whipped cream of your choice! (This literally tastes just like pumpkin pie. It’s sooooo good!)
*****REFRIGERATE AFTER COOL!!!!!*****

So there you have it. A nice gluten-free dessert for your friends and family that miss Pumpkin Pie terribly. Have a fantastic Sunday!

Be brave.
-Nikki