Description
Pumpkin Dream Bars are the perfect fall dessert—smooth, spiced pumpkin filling layered over a buttery gluten-free cereal crust. Chill before slicing for the perfect texture and serve dusted with powdered sugar.
Ingredients
Scale
Crust
Cooking spray, for pan
2 ½ cups Gluten Free Honey Nut Cheerios cereal
3 Tbsp granulated sugar
1/3 cup butter, melted
Pinch of kosher salt
Filling
2 eggs
½ cup packed brown sugar
1 (15-oz) can pumpkin puree
1 (12-oz) can evaporated milk
1 tsp ground cinnamon
¼ tsp ground ginger
1 tsp pure vanilla extract
½ tsp kosher salt
Powdered sugar, for dusting
Instructions
- Set your oven to 350°F (175°C) and lightly coat a 9″×9″ square baking dish with cooking spray.
- Crush the cereal: place the 2½ cups of Gluten Free Honey Nut Cheerios in a large resealable plastic bag and use a rolling pin (or food processor) to crush into fine crumbs.
- In a large bowl, combine the cereal crumbs, melted butter, granulated sugar, and pinch of salt. Stir until evenly mixed. Firmly press the mixture into the base of the prepared 9″×9″ pan to create an even crust layer.
- Bake the crust at 350°F for about 7-8 minutes, just until it begins to turn golden. Take it out of the oven and set it aside to cool as you move on to the filling.
- Raise the oven temperature to 425°F (about 220°C).
- To make the filling, use a hand mixer to blend the eggs and brown sugar in a large mixing bowl until well incorporated. Then add the pumpkin puree, evaporated milk, cinnamon, ginger, vanilla extract, and salt. Mix until smooth (note: the mixture will be quite loose).
- Pour the pumpkin filling over the cooled crust in the pan. Then bake it at 425°F for 15 minutes. After this 15-minute period, reduce the oven temperature to 350°F (about 175°C).
- Continue baking at 350°F for about 35 more minutes, or until a toothpick inserted in the center comes out clean. Take it out of the oven and let it cool completely at room temperature. Then refrigerate until chilled (this helps firm up the filling).
- Once chilled, sift powdered sugar over the top of the sliced squares before serving.
Notes
Chill bars completely before slicing for clean edges. Use a food processor for the crust if you want ultra-fine crumbs. Bars are best served cold and can be made a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Carbohydrates: 32g
- Protein: 4g