Both of which aren’t exactly small waist friendly. Pumpkin Pie Bars. Haha yes! Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. While incredibly delicious and perfect for the season, classic pumpkin bars are typically made with a heavy dose of oil and sugar– not exactly your wholesome snack of choice. So, hey, sign me up to eat all the pumpkin pie bars this season! Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. Not to mention many folks used canned pumpkin pie mix, which has added sugars and syrups. This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Should they be refrigerated? Measure out 1 cup cake mix and set aside for topping. Let it cool completely before cutting! Thanks Dani for creating such a tasty, easy, and healthy sweet treat to satisfy my pumpkin addiction! https://www.allrecipes.com/recipe/235271/easy-pumpkin-pie-bars Nutrition information does not include whipped topping. The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: In my book, that’s a healthy recipe! I’m not sure how maple syrup will be since it’s not a granular sugar! Line a 9×9-inch baking pan with parchment paper, leaving a few inches overhanging on two sides to create a sling.I like to use binder clips to help hold the paper in place. Slowly add eggs to the pumpkin mixture. Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Enjoy! Hi! How to Make Healthy Pumpkin Bars. Grease and 8×8 baking dish with coconut oil, butter or cooking spray. Have you tested them with a different sweetener in the filling…like maple syrup? Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. Let’s dive in to how we make these healthy pumpkin pie bars. I love this version for breakfast. I absolutely love the idea of the pumpkin pie bars; it looks so creamy and delicious! Add coconut sugar and pumpkin puree to a large bowl. Made with a crumbly oat and pecan crust, these healthy pumpkin pie bars are naturally gluten-free, naturally sweetened and a fun way to enjoy that festive fall flavour in a handheld treat! Pumpkin Pie Bars. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. You can easily double this recipe to fit a 9×13-inch pan. How long will these keep? Makes: 16 bars. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. You can shake it slightly or use a knife/cake tester to see if it's done. This field is for validation purposes and should be left unchanged. But, alas, I never pass up an opportunity for cream cheese frosting. Did this happen to anyone else? This recipe is already allergy-friendly and free of … As mentioned previously, it’s really quite easy. LOL! They turned out wonderfully! These pumpkin pie bars look delish! (See below for the link, plus links to more yummy, THM -friendly pumpkin recipes.) My nutrition information came up much higher in calories and macros when I used all almond flour. Mix until combined. When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! We are so glad you liked it!!! Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. For the Pumpkin Pie Filling. This easy-to-make healthy pumpkin pie recipe will knock your socks off! ½ tsp cinnamon. ... Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. Required fields are marked *. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. They’re thick, sweet and full of fall spices. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! I do have a no-bake pumpkin pie with gingersnap crust which is amazing. I made a few different substitutions, and my crust turned out dry. I used brown sugar and about a third cup to sweeten. Experiment with different stir-ins. Using an electric mixer, whisk ingredients on high speed until stiff peaks form. Throw in some pumpkin pie spice and I’m sold, you’ve won my heart and lack of self control. This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan. 5 Secrets to Healthy & Delicious Smoothies This includes the whole wheat (or oat) flour, pumpkin pie … Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious. For equipment you’ll need: 9×13 pan OR a quarter sheet … Not too sweet, and not too overwhelmingly “pumpkin-ey,” but just right – and absolutely perfect with the whipped cream. No sweat! I used pecans for my add ins (in half and left the other half smooth). As someone who loves making their own homemade protein bars, it was only a matter of time before the seasons impacted the flavors. Serve with dairy free or regular ice cream, or a little whipped cream for a treat. They’re still fabulous without a special garnish on top! Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. Reheat them in the microwave after refrigerating if you like yours warm. It would be nice to top with dark chocolate chips. Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. We made these bars for Thanksgiving and they hit the spot. If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Before I really got into baking my own recipes, I tried to make a healthy pumpkin pie for Thanksgiving a … Thanks so much! Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh … Pumpkin pie spice – if you don’t keep this spice blend on hand, use a combination of cinnamon, nutmeg, ginger and cloves. Both names work and trust me, these pumpkin bars are way easier than making a pie. Give us all the pumpkin LOL! Or if you’re hosting Friendsgiving or Thanksgiving this year, this is a perfect dessert that will serve a crowd, and can be prepared the night before. I made them for Thanksgiving. I just made this recipe and it is amazing. Just made these! Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling. I am not sure how to do this. baked goodies, bars + brownies, DESSERT, DIET, gluten free, paleo. Thoughts? They should last around 5 days. Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. These healthy pumpkin bars are an attempt to counterbalance all the pumpkin spice lattes, slices of pie … We love our pumpkin spice inspired recipes around here. Pumpkin Pie Bars. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. This recipe is vegan (egg & dairy free), oil free and refined sugar free. SUBSTITUTIONS TO THE RECIPE. Had everything except whipped cream. Our best tips & recipes to perfectly sublime smoothies! Thank you!! I can’t wait to try more of your recipes. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. After inhaling the 1st batch, I immediately made another the next day adding in multiple scoops of raisins and walnuts. Bars + Brownies, Dairy Free, Dessert, Diet, Gluten Free, Nut Free, Recipes, Sweet Things, Video Coconut Flour, pumpkin bars, pumpkin pie bars, pumpkin puree. Grease the bottom (only) of a 9x13-inch baking pan. Hey Emily! Let pumpkin bars cool for at least an hour. While crust is baking, make the filling. Combine the ingredients for the filling in a large bowl and whisk together until smooth. Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert. Thanks for such an awesome and healthy treat! You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet. There are so many different ways you can tweak this recipe to make it your own, too: I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee! Your email address will not be published. Try making your own pumpkin pie … Place pan back into the oven and bake at 350ºF for 24-28 minutes*. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. No sweat! Preheat the oven to 350℉. Lin has a passion for food and an incredible palate. Pumpkin Pie: 4 eggs. These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet. Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. Place crust in the oven at 350ºF and bake for 10 minutes. They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone?). 2 tbsp granulated erythritol. Looking for a low-carb option? Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. Homemade whip is literally life-changing! Dash salt. The best secretly vegan pumpkin dessert! I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free. This homemade pumpkin pie perfect bar recipe is not an exactly the same as what is in the pumpkin pie Perfect Bars but is equally as delicious with protein and nutrition! This is a really easy pumpkin bar recipe. Delicious, not overly sweet and really came together easily. Thank you! They turned out perfectly and my whole, very picky, family loves them! These pumpkin pie bars are the perfect healthy dessert for any fall occasion! Keep them refrigerated and don’t top them with whipped cream until serving! They are much easier than making a pie. I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. Enjoy these thick, gooey and creamy no bake pumpkin pie bars using just 4 ingredients! I think the biggest problem is that you used all-purpose flour instead of almond. Instead of using almond flour, I used the leftover almond pulp from making almond milk. To make these healthy pumpkin pie bars you’ll need ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, salt, and spices (cinnamon, ground ginger, all spice and nutmeg) Almond flour is perfect for baking because it’s super versatile. Are you enjoying pumpkin season as much as I am? For the crust: 1 cup rolled oats (if gluten-free make sure package says "gluten-free" like these) ½ cup pecans, chopped ¼ cup maple syrup ¼ cup coconut oil, melted 1 tsp pure vanilla extract (I like this one) ½ tsp sea salt 1/2 cup whole-grain flour (can use any kind) For the filling: I also made sugar free whipped cream. Ingredients for Healthy Pumpkin Bars. Wonderful! Add a healthy dollop of whipped cream onto each bar when ready to serve. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish. Last Modified: October 22, 2020 by Dani. Or even protein powder? Pumpkin pie … Why You’ll Love these Healthy Pumpkin Bars. You may also use other oils such as avocado … Pumpkin Pie Bars. The crust is made from almond flour, warm fall spices, and maple syrup. Today, we’re putting a healthy spin on one of my favorite fall recipes and I’m excited to share these lightened up pumpkin bars … I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). Can’t wait to hear what you think! ¾ cup pumpkin puree. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! I’ll also add that mine didnt turn out anything like the picture but more like the video that’s attached, kind of misleading :/. Then add the rest of the filling ingredients and mix well. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. See more ideas about healthy pumpkin bars, healthy pumpkin, pumpkin bars. Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! Makes about 18 pumpkin pie squares, perfect for a crowd. For the crust: 1 cup rolled oats (if gluten-free make sure package says "gluten-free" like these) ½ cup pecans, chopped ¼ cup maple syrup ¼ cup coconut oil, melted 1 tsp pure vanilla extract (I like this one) ½ tsp sea salt 1/2 cup whole-grain flour (can use any kind) For the filling: Just perfect for my clean (no processed sugar or preservatives) dessert! 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