This past weekend as I watched snowflakes swirling past the window, all I could think of was — I’m not ready for fall to be over with the colorful leaves, apples, and pumpkins. But just as God has promised there will always be the cycle of seasons, after fall comes winter. My teacher daughter was given 4 huge neck pumpkins by one of her student. These pumpkins make the best pies and if you are in a crunch for time this recipe tastes just like a pumpkin pie. I love that it is so easy to make without the hassle of rolling out pie crusts.

Pumpkin Pie Bars THM-S

• Crust
• 1 cup THM Baking Blend
• 1/3 cup rolled oats
• 2 tablespoon THM oat fiber
• 1/4 cup Brown Sugar Sweetener Mix or Gentle Sweet
• 1/2 cup cold butter
• Filling
• 4 cups cooked pumpkin
• 5 eggs
• 1/2 cup Brown Sugar Sweetener Mix or  Gentle Sweet
• 1 tablespoon cinnamon
• 1/2 teaspoon Blackstrap molasses
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 tablespoon THM oat fiber
• 1 teaspoon caramel flavoring
• 3 cups milk, I used 2 1/4 cups almond milk and 3/4 cup cream
• whipped cream and pecans for garnishing

For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

**NOTE: THM Oat Fiber is the best on the market. It does not have the gritty texture and funny after taste of some kinds.

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Pumpkin Pie Bars THM-S

Author Glenda Groff

Ingredients

Crust:

• 1 cup THM Baking Blend
• 1/3 cup rolled oats
• 2 tablespoon oat fiber
• 1/4 cup Brown Sugar Sweetener Mix
• 1/2 cup cold butter

Filling:

• 4 cups cooked pumpkin
• 5 eggs
• 1/2 cup Brown Sugar Sweetener Mix
• 1 tablespoon cinnamon
• 1/2 teaspoon blackstrap molasses
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 tablespoon oat fiber
• 1 teaspoon caramel flavoring
• 3 cups milk I used 2 1/4 cups almond milk and 3/4 cup cream
• whipped cream and pecans for garnishing

Instructions

1. For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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