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Gluten Free Pumpkin Dream Bars

Monday, December 04, 2017

Crust:

2 ½ c Gluten Free Honey Nut Cheerios cereal
3 Tbsp firmly packed brown sugar
1/3 c butter melted

Filling:

2 eggs
½ c. brown sugar
1 15- oz can pumpkin
1 12- oz can evaporated milk
1 tsp. cinnamon
¼ tsp. ginger
1 tsp. vanilla
½ tsp. salt
Powdered sugar, for dusting

 

Make crust:

Preheat oven to 350 degrees F. Grease a 9”-x-9” square baking pan.

Crush Cheerios into fine crumbs inside a large re-sealable plastic bag using a rolling pin. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Combine Cheerios crumbs, melted butter, sugar, and salt and blend until combined. Press crumb mixture into the bottom of the greased baking pan. Bake until beginning to turn golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.

Make Filling:

Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.

Recipe courtesy of Delish


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