These AIP pumpkin pie bars are lightly sweetened with maple syrup, are allergen-friendly and they taste so delicious. The texture is like a firm cake-ier version of pie (is that a thing?) and the crumb topping with coconut butter icing tops this off and up-levels the whole darn thing. This dessert is a winner!
Fall is here, and though it’s been mega hot in NYC the past few days – I’m ready to bring on the pumpkin! It’s been a while since I’ve made some baked goods. I’ve been steering towards savory most of the time, but once fall and winter come around it’s hard for me to not whip out the Kitchenaid mixer and go to town on the weekend! I’m stoked with how delicious this came out. With only 1/4 cup of maple syrup throughout the whole thing (base, topping, and icing!), this lightly sweet treat is a smarter choice to not put you into a sugar coma or take you off track.
Pre-heat the oven to 350f degrees. Line an 8x8 or 9x9 baking dish with parchment paper.
Mix dry ingredients together (flours and baking soda). Separately, mix the wet ingredients together (puree, maple syrup, apple cider vinegar, oil, and milk).
Add the wet into the dry and mix well, then sprinkle in the seasonings.
Place mixture into the baking dish and spread evenly, bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
Mix all ingredients with a whisk by hand or in a food processor until crumbs form.
Take the baking dish out of the oven and evenly pour the crumbs over top. Place back into the oven for 40 minutes.
When done baking, remove from the oven and let cool in the dish for a few minutes and then you can grab the corners of the parchment paper and transfer it to a drying rack.
For the Glaze:
While the crumb bars are cooling, heat all glaze ingredients in a small saucepan over low while stirring until you have a thick icing. Place the icing in a squeeze tube or anything you would use for icing so it can pour evenly.
Drizzle over the crumb bars and slice! (I didn't use all the icing, I stored for later use).