2 1/2cupsgluten-free graham cracker crumbs I like Schär Honeygrams
3/4cupunsalted butter, melteddairy-free use Smart Balance butter
1 15oz.can pumpkin not pumpkin pie filling
1 12oz.can evaporated milk dairy-free use 1 cup of full-fat coconut milk
1tablespoonpumpkin pie spice
1teaspoonpure vanilla extract
Preheat the oven to 375°F.
The first step to making the graham crust is to place 2 packages of Schär Honeygrams into a food processor and pulse into fine crumbs.
Pour the graham cracker crumbs into a medium-sized bowl. Add the granulated sugar and melted butter to the graham cracker crumbs and stir until the mixture starts to get crumbly.
Line a 9x13-inch baking sheet (quarter sheet) with parchment paper. Pour the graham cracker mixture into the bottom of the pan. Press the crumbs firmly into the bottom of the pan, creating an even crust.
Using the middle rack, bake for 10 minutes at 375° F.
In a large bowl beat eggs and sugar together.
Add cinnamon, pumpkin pie spice and vanilla and mix until fully combined.
Add pumpkin and mix until fully combined.
Stir in evaporated milk and mix until fully combined. Dairy-free use 1 1/2 cups of canned coconut milk (full fat) in place of the evaporated milk.
Remove the crust from the oven and pour pumpkin pie filling over the graham cracker crust.
Using the middle rack bake for 40 to 50 minutes. or until center no longer jiggles
Allow the bars to cool before slicing and serving. Top with whipped cream and enjoy!
Store leftovers in an airtight container or cover with plastic wrap and refrigerate.
For the dairy-free option of this recipe I used 1 cup of canned coconut milk (full fat) and Schär Honeygrams (gluten-free, lactose free).
Store leftovers inan air-tight ocntianer or cover with plastic wrap and refridgerate.