Ingredients:

  • 1 cup (120g) Gluten-free 1:1 baking flour
  • 1/4 cup (30g) Almond flour
  • 3 tbsp (42g) Maple syrup
  • 1/2 cup (113g) Unsalted butter, softened
  • 1/4 tsp (1.5g) Sea salt
  • 1 can (15 oz / 425g) Pure Pumpkin Puree
  • 1/2 cup (120ml) Pure maple syrup
  • 2 large Eggs
  • 1/3 cup (80ml) Full-fat coconut milk
  • 1 tsp (5g) Ground cinnamon
  • 1/2 tsp (2g) Ground ginger
  • 1/4 tsp (1g) Ground cloves
  • 1/2 tsp (3g) Salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Beat the softened butter and maple syrup until smooth.
  3. Sift in the gluten-free flour, almond flour, and salt. Mix on low speed until a soft dough forms.
  4. Firmly press the dough into the bottom of the prepared pan. Bake for 12–15 minutes until the edges are barely golden, then remove and let cool slightly.
  5. In a mixing bowl, combine pumpkin puree, maple syrup, eggs, coconut milk, cinnamon, ginger, cloves, and salt. Mix until smooth and velvety.
  6. Pour the pumpkin custard over the pre-baked shortbread base and smooth the top with a spatula.
  7. Bake for the remaining time (approximately 45-50 minutes) or until the center is set.
  8. Allow the bars to cool completely in the pan, then chill in the refrigerator for 3 hours before slicing into 16 bars.