Autumn is finally upon us, the leaves are turning, and pumpkin season is in full force. Even if you’re not a completely pumpkin-crazed human right now, I think we can all appreciate a super clean pumpkin pie bar. We recently interviewed Carmen (listen here), the girl boss behind the healthy food blog, Every Last Bite. In this podcast interview, she shares about her early diagnosis of the autoimmune disease Ulcerative Colitis, her discovery of the Specific Carbohydrate Diet (SCD), and why she started her blog. All of her recipes are free of grain, gluten, lactose, soy, starch and refined sugar! The best part of all is just how tasty her dishes are. Below, she has shared her pumpkin pie bars recipe with us and it’s an absolute must this season. Hope you enjoy!
We are huge pumpkin pie fans over here at We Get to Know. What we love most about these bars is how creamy the pumpkin filling is. It’s almost like a mousse and by freezing the bars first, they resemble a baked cheesecake in texture once served.
Not only are they super creamy, they are also free of dairy, grain, and gluten…whoa! What a bonus for those of us having to closely watch our diet. It’s so incredible to know we can still enjoy seasonal favorites without regret or sickness. Typically, a grain-free crust can be powdery or chalky and crumble apart when cut. This one however has wonderful flavor and holds together perfectly to support the filling. Thank you Carmen for spending some serious time in the kitchen mastering this one for us because it’s payed off.
These bars are topped with ever so slightly sweetened velvety coconut cream, toasted walnuts, and a dash of warm cinnamon.
If this recipe is speaking to you, definitely head over to Carmen’s blog to read the full post. While you’re there, make sure to peruse her recipes. We are confident you’ll find some new favorites especially if you’re fighting disease or following the SCD diet. Have fun cooking!