Shakin & Bakin Foodie Blog

My guest blogger recipe today comes from my friend Felissa. Today Felissa is sharing her fantastic recipe with us for Gluten Free Pumpkin Bars.

Ingredients Needed

1 large Can Pumpkin Pie Filling
2/3 cup Evaporated Milk (almond milk can be substituted)
Cinnamon Sugar
1/3 Raw Sugar
1 cup Masa Flour (corn flour treated with lime) +1 tablespoon optional
4 medium eggs
pinch of salt
oil
water
ground cinnamon

All mixing should be done by hand and kept to a minimum. In a mixing bowl combine Masa Flour and a generous amount of cinnamon sugar.

Pour in the 2/3 cup Evaporated milk, salt, and two eggs stir to combine. Depending on your climate is how much water and oil you will need. It should be about three parts water to one part oil. The batter should be a thick cake consistency though it would probably taste just as good as a cookie consistency. You just need something for the pumpkin filling to sit on. Pour or spoon batter into a greased baking pan to cover entire pan. It will rise a bit so just make sure it covers the entire pan evenly.

In the same mixing bowl combine the Pumpkin filling, Evaporated Milk and two eggs stir. At this point you can add a tablespoon of Masa flour if desired. I did not include this but some people like their pumpkin very set almost cake-like itself. Pour on top of the batter and spread evenly. Sprinkle with plain cinnamon and bake for about 50 minutes.

Enjoy HOT out of the oven.

You can visit my friend Felissa online at:

Felissa Elfenbein
Stella & Dot Independent Jewelry Stylist, ID: 103176 - Your Invitation to Style, Private Jewelry Trunk Shows