Servings: 12
Gluten-free honey nut cereal 
2 1/2 cup
Packed brown sugar 
3 tbsp
1/3 cup, melted
Vanilla extract
1 tsp
1/2 tsp
Powdered sugar 
 for dusting
Brown sugar 
1/2 cup
1 can (15 oz)
Evaporated milk 
1 can (12 oz)
Ground cinnamon 
1 tsp
Ground ginger 
1/4 tsp
Gluten-Free Pumpkin Bars
20 m
1 h 40 m
Ready in:
1 h 60 m
  1. Preheat the oven to 350° F (175° C/Gas mark 4). Prepare a 9x9-inch square baking pan by greasing it.
  2. Crush cereal into fine crumbs using a food processor. In a bowl, combine crumbs, butter, and 3 tbsp brown sugar. Blend until well combined. Press the mixture into the bottom of the prepared pan. Bake for 7 minutes, until it's lightly golden. Allow to cool.
  3. Heat the oven to 425° F (210° C). 
  4. Meanwhile, beat eggs, 1/2 cup brown sugar, pumpkin, evaporated milk, cinnamon, ginger, vanilla, and salt until smooth. Pour into the crust and bake in the preheated oven for 15 minutes.
  5. Reduce the temperature to 350° F (175° C/Gas mark 4). Bake for about 40 minutes. Use a toothpick to check for doneness: insert it in the center and see if it comes out clean. Allow to cool. Then, refrigerate until chilled.
  6. Before serving, dust with powdered sugar and slice into squares. Enjoy your Gluten-free pumpkin bars!