** This recipe was developed for Enjoy Life by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog - Urban Tarte.
(Makes one 9×9 pan)
ingredients:
1 box Enjoy Life Crunchy Sugar Crisp Cookies
¼ t ground cinnamon
¼ C confectioners sugar, sifted
4 T sunflower oil
Pumpkin Filling
2 C pumpkin puree
¾ C maple syrup
1 ½ C water
¼ C + 3 T potato starch
1 t ground cinnamon
½ t ground ginger
¼ t ground allspice
Topping
½ C Enjoy Life Cinnamon Crunch Granola
directions:
Preheat oven to 350. Line a glass 9×9 baking dish with parchment paper.
To prepare crust, place the Enjoy Life Crunchy Sugar Crisp Cookies and ground cinnamon in a food processor and pulse until you have fine crumbs. Pour into a bowl and mix in the confectioners sugar. Then drizzle in the sunflower oil and mix with a fork, until everything is coated with the oil and mixed together. Press into the parchment lined baking sheet. Bake for 24 minutes at 350. Remove from oven.
Meanwhile, whisk together all the pumpkin filling ingredients in a medium saucepan until combined. Place over medium-low heat and bring to a simmer, whisking constantly, until mixture thickens. Pour over prepared cookie crust, spreading with a spatula until smooth. Bake for 30 minutes at 350.
Remove from oven, cool at least 2 hours. Cut into squares and top each with a spoonful of the Enjoy Life Cinnamon Crunch Granola.
Why PALM OIL!!!!??????? My daughter is allergic to palm oil. This recipe sounds so good but I can’t use the crunchy cookies.
Sad mom,
Michele
Oh no! Ok, Michelle, try this out:
2 c. Perky’s Crunchy Cereal with Chia
1/2 c. powdered sugar, sifted
1/2 t. cinnamon
4-5 T. oil of choice
Follow the same instructions using the Perky’s crumbs instead. Before you bake it taste a little, if it doesn’t taste sweet enough add more sifted powdered sugar, tablespoon at a time, until it tasted sweet and delicious.
Good luck! let me know how it works out-
I’ll let you know how it goes! Thanks a million.
Michele
These look GREAT. Is there anything else I could use instead of potato starch since I don’t have this ingredient? Thanks!
For an allergy free substitution you can use tapioca starch. If you don’t have a corn allergy you can also use corn starch.
happy cooking!
great, thanks!
good question, Kathryn!
Love this idea. Thank you!
Made these today for turkey day! Overall good (loved the crust!), but our pumpkin part came out too gelatinous tasting. It looks more gelatin-like than yours do in your pics so I’m wondering what we did wrong. Any thoughts? Cooked too much? I topped it with coconut whipped cream, which helped. Actually, they looked quite fancy that way too! Also, I don’t think Enjoy Life makes that granola anymore. I could only find it with raisins. We picked out the raisins & used them that way. Thanks for sharing and for any tips you can provide b/c I’d love to make it again if I can get them to not taste like KnoxBlox with a crust!
what starch did you use? Sometimes different starches gel a bit differently. If you followed the recipe then it may have been that the amount measured was actually a bit different than the amount that tends to wind up in my measuring spoons (this is why the Europeans are known for their pastries-efficiency in weighing ingredients rather than “measuring” them like us!).
If it seemed really jello like I would reduce your starch by half and go from there. In the saucepan it should be very gently holding its shape, but shouldn’t be shiny and super thick quite yet.
Hope this helps! You can always post to me here, I check back often to see how everyone is doing with the recipes and am happy to answer any questions
Thanks Kendra! We used potato starch, just as the recipe says. I must admit, I did not watch my 10yo daughter measure it, but she’s a good little cook & baker and we concluded she did it correctly. I will try again with the modification you suggest or maybe just 1/4 cup potato starch & will report back…might not be for awhile though!
Ok, so made again last night with a little less than 1/4 cup of potato starch and not letting it get too thick in the pan and it was improved, but still had a gelatin-like quality that none of us (3 last night) liked and it was enough to make me toss the pan of them, which felt like another $10 in the garbage
My daughter complained of the skin on top. I didn’t like that either. So, again, great flavor & loved the crust, but wish the texture of the pumpkin pie part was more like pumpkin pie. I’d be interested in hearing of others’ experiences.
Michelle, are you able to eat coconut? I think so because of your initial post….if so try using light coconut milk (use the canned, not the “drinking” coconut milk) in lieu of the water and you might get a better flavor and a better texture because of the structure of the coconut milk. You can also try folding in some of the coconut “whipped cream” into the final product before it sets for a creamier texture. Sorry it didn’t turn out again the way you expected! Please feel free to email me anytime you need, look up my email by following the link to my blog-
Have a great new year!
I made it with canola oil and then used tapioca flour, as well as powdered sugar made with tapioca (not corn starch) so mine came out gelatinous as well. But I expected it. I also used pumpkin pie spice of equal measure and it worked fine.
Thanks Kendra! If I used lite coconut milk, would I leave out the potato starch?
No, I would still use the potato starch in the smaller quantity because the coconut milk won’t chemically thicken it like you need in order for it to set up, so you will still end up with a bit of the “gelatinous” texture, but it shouldn’t be as gummy with the thicker mouthfeel of the coconut milk