Two of my favorite fall treats are pumpkin, anything pumpkin, and chai, anything chai I mostly make my own pumpkin and chai treats, since the ones you get out are usually made with cow milk and tons of refined sugar. Yesterday morning I wondered why I haven’t combined pumpkin and chai. So I did. My first try turned into a kind of cake, but it wasn’t good, and totally not what I was going for. Then I tried again, and I went too far the other way—rather than too wet the crust was too dry. I gave up on the crust ingredients I was using and decided to go for a raw crust. A raw crust is simple and fail-proof for something un-baked. At last, perfect chai pumpkin pie bars! Why didn’t I think of it in the first place?
Chai Pumpkin Pie Bars with a Raw Pecan Crust
Raw Pie Crust
(I think 4 teaspoons of gelatin would also work)
*I used canned pumpkin, but I was thinking today that not all canned pumpkin or home-cooked pumpkin is the same. Some cans are more watery than others, and some home-cooked pumpkins are more watery than others. So I would suggest that if your mixture looks runny after you whisked your agar powder for a minute, then add another half a teaspoon of agar powder. It should look a little thick after whisking for a minute or so.
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