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Pumpkin Pie Bars

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

(Makes one 9×9 pan)


  • 1 box Enjoy Life Crunchy Sugar Crisp Cookies
  • ¼ t ground cinnamon
  • ¼ C confectioners sugar, sifted
  • 4 T sunflower oil
    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 confectioners 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, whisking constantly, 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 top each with a spoonful of the Enjoy Life Foods Cinnamon Crunch Granola.

** 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.


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