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–+ servings
Gluten and Dairy Free Pumpkin Ricotta Bars

Gluten and Dairy Free Pumpkin Ricotta Bars

These easy and decadent bars combine a shortbread crust and crumb with a light and airy pumpkin ricotta filling.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Servings: 8

Equipment

  • Food Processor
  • Mixing Bowl
  • 8x8 baking dish

Ingredients

Crumble/Crust

  • 1 cup Gluten Free 1.1 flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla powder
  • 6 tbsp Dairy Free butter, cold

Pumpkin Ricotta Bars

  • 8 oz Dairy Free ricotta
  • 2 tbsp maple syrup
  • 1/2 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract

Instructions

Crumble/Crust

  • Place all of your crust ingredients into a food processor. Pulse until it forms a sandy/pebbled texture.
  • Spray an 8x8 baking dish with nonstick baking spray. Press 2/3 of though dough into the bottom of the dish. Set aside.

Pumpkin Ricotta Bars

  • Preheat your oven to 350 degrees.
  • Place all of your filling ingredients into a mixing bowl. Mix until combined.
  • Pour filling on top of prepared crust. Sprinkle the remaining crumble onto the top.
  • Bake for 40 minutes. Allow to cool completely before serving.
  • Enjoy!
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