Thursday, October 4, 2012

Pumpkin bars with Raw Pecan Crust

It's fall and pumpkins are in abundant supply. I will be posting lots of pumpkin recipes including how to prepare a pie pumpkin in future posts. I love this time of year and love the pumpkin and assorted squash that is harvested in the fall.
I  have a weird ingredient alert. This recipe calls for agar agar, It is a vegetable gelatin. Unflavored gelatin can be substituted.

Pumpkin Bars with Raw Pecan Crust


Add the following to your food processor:
  • 1 cup pecan pieces (add a handful more if your pecans are whole)
  • 1/2 cup almond meal flour (I used Trader Joe's Almond meal)
  • 5 soft pitted dates (soak first if they are dry)
  • 1 tsp cinnamon
Pulse till it begins to form a ball or is chopped up well. Scrape down the sides occasionally.
Press into 9X9 square dish.
Note: You don't need to grease or line the dish first. The raw crust won't stick.


Combine the following in a small sauce pan:
  • 3/4 cup coconut milk
  • 3/4 cup pumpkin puree
  • 1/4 cup coconut sugar (has low glycemic index)
  • 10 drops vanilla flavored liquid stevia
  • 1/4 tsp sea salt
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 3/4 tsp cinnamon
Simmer till coconut sugar is just dissolved.
Once the coconut sugar is dissolved add:
2 tsp agar agar powder (Not flakes! You would need far more if you use flakes!) I got my agar at Whole Foods in the bulk food section
Whisk agar powder  into the pumpkin mixture while simmering for about one minute. My pumpkin mixture thickened very quickly.
Pour over crust.
Refrigerate till solid.
Store in the fridge.
This recipe was adapted from the recipe I found on TheSpunkyCoconut. Thank-you for sharing your incredible gift with those of us still learning.


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