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We’ve got your next gluten-free and dairy-free Thanksgiving treat planned.

Pumpkin Pie Bars

(Makes one 9x9 pan)



Pumpkin Filling

  • 2 C pumpkin puree
  • ¾ C maple syrup
  • 1 ½ C water
  • ¼ C + 3 T potato starch
  • 1 t ground cinnamon
  • ½ t ground ginger
  • ¼ t ground allspice



  1. Preheat oven to 350. Line a glass 9×9 baking dish with parchment paper.
  2. To prepare crust, place the Enjoy Life Foods Crunchy Sugar Crisp Cookies and ground cinnamon in a food processor and pulse until you have fine crumbs. Pour into a bowl and mix in the confectioner’s sugar. Then drizzle in the sunflower oil and mix with a fork until everything is coated with the oil and mixed together. Press into the parchment-lined baking sheet—Bake for 24 minutes at 350. Remove from oven.
  3. Meanwhile, whisk together all the pumpkin filling ingredients in a medium saucepan until combined. Place over medium-low heat and bring to a simmer, constantly whisking, until mixture thickens. Pour over prepared cookie crust, spreading with a spatula until smooth—Bake for 30 minutes at 350.
  4. Remove from oven, cool at least 2 hours. Cut into squares and enjoy!

** This recipe was developed for Enjoy Life Foods by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog – Urban Tarte.