* This is a little twist on the pumpkin bar recipe. There are a few steps involved, but they are sure to be a hit!
Line an 8x8 pan with parchment for easy removal.
Shortbread Cookie Crust
- 2 cups (240 grams) Truly AIP All-Purpose Baking Mix
- 1/3 cup palm shortening
- 2 Tbsp. pumpkin puree
- 3 Tbsp. maple syrup
Cut shortening and pumpkin into baking mix and then mix in maple syrup. You should have a slightly crumbly dough that holds its shape when squeezed into a ball. Press mixture into 8x8 pan. Bake at 350 for about 22-25 minutes, until crust is lightly browned. Cool to room temperature before pouring filling on top.
- 1 1/3 cup pumpkin puree
- 1 cup coconut milk
- 2.5 tsp. gelatin (not collagen)
- 2 Tbsp. honey
- 2 Tbsp. maple syrup
- 1 T. molasses (or add extra Tbsp. honey or maple syrup)
- 1 tsp. cinnamon
- 3/4 tsp. ginger
- 1/4 tsp. cloves
- 1/2 tsp. mace
- 1/8 tsp. salt
In saucepan, bloom gelatin over coconut milk. Add all remaining ingredients, except for pumpkin, and heat mixture over low heat until gelatin is liquid. Whisk in pumpkin puree and remove from heat. Let cool to room temperature and then pour over crust. Refrigerate for 15 -20 minutes, then spoon cheesecake topping over filling and spread evenly.
- 1 cup plain yogurt
- 1/4 cup maple syrup
- 2 tsp. lemon juice
- 1 tsp. gelatin
- Pinch salt
Bloom gelatin over lemon juice and maple syrup in small saucepan, then heat on low until gelatin dissolves. Add half the yogurt at a time, stirring until smooth. Add the salt and remove from heat. Allow to cool to room temperature. Refrigerate for 10-15 minutes before spreading over pumpkin filling.
Refrigerate until set, 4 hours or more. Cut into bars to serve.