It’s hard for me to believe that Thanksgiving is tomorrow, this year has gone by crazy fast (although I feel like I say that every year)! For the past several years we have spent Thanksgiving with our amazing friends celebrating Friendsgiving; however, with the recent cross country move, obviously that won’t be possible. So, this Thanksgiving will be very low key, making this dessert a perfect fit! I wanted something that would satisfy my Thanksgiving pumpkin craving, that I could make gluten free, and that wouldn’t have me in the kitchen all day.. this dessert fits the bill! Did I mention it’s yummy? And don’t worry about the bourbon, the alcohol bakes out while it’s in the oven, but if you are still weary about it sub it out with equal amounts of water with a little vanilla extract. Serve with some fresh whipped cream and you’re done! Now that was easy! Happy Thanksgiving!

Bourbon Pumpkin Bars {Gluten Free Option}

Bourbon Pumpkin Bars  (Print Me)

1 1/2 cups pretzels, ground (option: gluten free)
1/2 cup graham crackers, ground (option: gluten free)
1/4 cup granulated sugar
8 Tablespoons unsalted butter (melted)
Pinch salt

6 large eggs (3 separated, yolks only)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup bourbon
2 Tablespoons molasses
1 ½ cup canned pumpkin puree
1 ¼ teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup whole milk
2 teaspoons vanilla extract
3 Tablespoons unsalted butter (melted

Preheat oven to 350ºF. Grease a 9inch x 13inch sheet tray with nonstick cooking spray. Line with parchment paper overlapping the sides by a couple inches, to create handles.

In a large bowl, add the pretzels, graham crackers, sugar, melted butter and salt, mixing to combine. Press into the bottom of prepared baking sheet. Bake for 8 minutes. Set aside to cool and increase oven temperature to 425ºF.

For the Filling:
In a large bowl, add the eggs, egg yolks, sugar, brown sugar, bourbon, molasses, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, whole milk, vanilla extract and butter and whisk until smooth.

Pour into the crust and bake at 425ºF for 10 minutes then decrease the oven to 350ºF. Continue to bake for another 30-40 minutes, until the filling is set but slightly jiggly in the center. Remove from the oven to a baking rack to cool completely before refrigerating.

When ready to serve, cut in to bars and serve with a dollop of whipped cream,enjoy!

Source: The Chew

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