These Gluten-Free Pumpkin Pie Streusel Bars are a delightful twist on traditional pumpkin pie. With a buttery gluten-free crust, creamy pumpkin filling, and crunchy streusel topping, they're perfect for fall gatherings or holiday desserts.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 3/4 cup packed light brown sugar. 1/2 cup old-fashioned rolled oats. 1/2 cup chopped pecans or walnuts. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small pieces. 1 15-ounce can pumpkin puree. 1 14-ounce can sweetened condensed milk. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.
Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang. In a large bowl, mix together gluten-free flour, brown sugar, oats, nuts, spices, and salt. Add cold butter pieces and mix until crumbly. Reserve 1 1/2 cups of the mixture for the streusel topping. Press the remaining mixture into the bottom of the prepared baking dish to form the crust. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt until smooth. Pour pumpkin mixture over the crust in the baking dish and spread evenly. Sprinkle the reserved streusel mixture evenly over the pumpkin layer. Bake in preheated oven for 45-50 minutes or until set and the streusel is golden brown. Allow to cool completely in the pan on a wire rack before cutting into bars. Refrigerate any leftovers.
Prep Time: 20 minutes
Cook Time: 45 minutes
2nd International Conference Social Sciences And Humanities
