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This information will not be used for any purpose other than enabling you to post a comment. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. Thank you! Whole pecans get processed with fine almond flour, sugar, ghee (or coconut oil or butter or dairy free butter) and a touch of salt. Yes maple sugar should be fine! That’s all the approval Gubba needs. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. If you’re like me and look forward to making anything with pumpkin in the fall then I know you’ll love these gluten and dairy-free HEALTHY PUMPKIN PIE BARS! In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. You will want to make these year-round. Pour filling … Sift in the … Ingredients for Healthy Pumpkin Bars. THMs, this is perfect for the fall and winter holidays, take it along to holiday dinners and easily stay on plan. Healthy Keto Pumpkin Bars. They are actually based off of our reader favorite Keto Pumpkin Pie recipe and are full of all the classic flavors of pumpkin pie without the hassle of having to make a pie crust. Instructions. Check your email for a confirmation link. You can also transfer the bars to an air tight container with a resealable lid. So we’re already off to a delicious start here! My Sugar Free Pumpkin Pie Bars are easy to make, no fiddling with low carb pastry needed. Be sure to store in fridge until ready to serve. As mentioned previously, it’s really quite easy. I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! Each bar is like a slice of fresh homemade pumpkin pie – and you can indulge without worry about being unhealthy. Your email address will not be published. Ingredients for Healthy Pumpkin Bars. Whisk together the wet ingredients. Not sure if this will work, but I can’t eat certain sugars like coconut and I also don’t have much of a sweet tooth Nothing beats a good-for-you fall treat.. Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Calories: 153 kcal. In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar.Stir in the pumpkin puree.Slowly add the flour mix to the wet ingredients and mix well until everything is combined. Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. I genuinely prefer this healthier version to the regular pumpkin pie! This post may contain affiliate links. The crust is made from almond flour, warm fall spices, and maple syrup. Chill bars in fridge for at least 3 hours, up to overnight. I personally wanted a thin bar, for a nice sweet end to a meal.The texture is very pumpkin pie like. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center … https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. Their Super-Fine Almond Flour is made from blanched almonds (not whole almonds, that’s “almond meal”) and is perfect for all of your grain-free baking needs. It’s granola meets pie, and it’s delicious.. Pin these Hearty Pumpkin Pie Bars … They are so moist and flavorful….lots of spice! In a large bowl using electric mixer, combine canned pumpkin, eggs, sugar, maple syrup, full-fat coconut milk, vanilla, tapioca flour, spices and salt; mix until smooth. We love making these pumpkin bars along with these other pumpkin recipes like our Healthy Pumpkin Bread, Paleo Pumpkin Cookies and these Keto Pumpkin Donut all through September, October and November once the weather cools down. Remove from oven and allow to cool slightly. It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. These healthy pumpkin pie bars are also great for gatherings because they’re gluten, dairy, grain, and refined sugar free so everyone can enjoy them! Alternatively, blend in a food processor or blender until smooth. If you’ve never made your own crust before I know this can seem overwhelming. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. Just wondering if I’m able to substitute the coconut sugar or even omit it all together (maybe adding a bit of something else aka tapioca flour?) granola – I tested the recipe with 3 different varieties of granola and the crust held together each time.I found the Purely Elizabeth granola worked best. The perfect holiday dessert: Healthy Pumpkin Pie Bars! Healthy Homemade Cranberry Orange Sauce {Stovetop and Instant Pot! You just can’t go wrong with their amazing quality and product line up! Utterly irresistible! I made this a day ahead and the crust held up great. The bars should easily come out of the pan. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. or as a grab-and-go breakfast bar. To freeze these gluten free pumpkin bars, be sure to allow the bars to cool completely. Cook Time: 20 minutes. ★☆ If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients. Then add all the ingredients: flax egg, pumpkin puree (not pumpkin pie filling), flour, agave & … It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. They’ll last for up to 5 days! We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Evenly press crust mixture into a parchment lined pan. Celebrate the holidays — or National Pumpkin Day (aka the best day EVER) — with my Healthy Pumpkin Pie Bars. Made this? (and BONUS: you'll get my free Nut Butter eBook!). Preheat oven to 350ºF and line 9×13 pan or quarter sheet pan with parchment paper; set aside. My recipe tweaking efforts were ultimately rewarded by this glorious pan of tasty Healthy Pumpkin Breakfast Bars. Cut into squares and serve with dollops of whipped cream. Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. The top 20 Ideas About Healthy Pumpkin Pie Bars. Store leftover pumpkin bars in an airtight container in the fridge. Healthy & Delicious Recipes to sweeten up your life. Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. And ta-daaa! Recipes like my zucchini brownies and pumpkin quinoa breakfast bars are on constant rotation. They are made with no refined sugars and has a date-based crust. Add almond flour, sugar, and melted ghee (or whatever fat you’re using) and process again until the dough forms and butter has been fully incorporated. To receive the latest FMK recipes While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. It’s basically easier than pumpkin pie and for what whatever reason, doesn’t seem as intimidating to the (not so) average baker. The longer the bars sit (past 2 days) the softer the crust gets. This new recipe for Healthy Pumpkin Pie Bars is the perfect, Paleo-approved dessert for your holiday festivities! Subscribe now and receive a free eBook, low-carb meal plans, cooking tips and exclusive content right in your inbox. This easy recipe is made gluten free with an almond flour pecan … Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. ★☆. My bars took 40 minutes and at first I thought they were overdone because the color was a little dark, but after chilling in the fridge for a few hours the pie filling set and lightened up. Ingredients. Process again until the dough forms. Ingredients. and a healthy pumpkin pie filling. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. I was surprised at how smooth it was with almond flour. * Nutrition facts are provided as a courtesy using the WPRM recipe calculator. They turned out soft and chewy, yummy and filling. Can I use walnuts instead of pecans in the crust. Kabocha is the ideal choice here, but butternut squash will work just as well. To reheat, you can either bake them in the oven at 350F for about 10 minutes or microwave them on a heat-safe plate until warm. So glad to hear it. These ultra easy pumpkin pie bars can be frozen for up to 2 months. Pour over the partly-baked crust and tap gently on the counter to remove any air bubbles. I’d like to think my Nana would approve of my homemade pumpkin pie bars, but she was somewhat of a traditionalist. This recipe is vegan (egg & dairy free), oil free and refined sugar free. Thse snack and dessert bars are packed with pumpkin flavor! Now, time for the filling! 1 (15 ounce) can of full-fat coconut milk must be refrigerated for at least 6 hours, preferably overnight. Bars are on the other hand? Allow the crust to cool for 15 minutes before making the pumpkin pie filling. Hope that helps! This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! Let pumpkin bars cool for at least an hour. These healthy pumpkin bars are a great keto-friendly option! Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. But no worries – We’re taking the overwhelm out of this pumpkin pie recipe because we’re not making a traditional pie crust, but a crust made with pecans and almond flour. I like to use an electric mixer here to ensure everything is well combined. Yay!! Combine and fold until well mixed. Sugar: I recommend cane or coconut sugar. I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional! These secretly healthy pumpkin pie bars are truly easy, but knowing when the pumpkin pie filling has set and is ready to take out can be tricky. As I mentioned above, these Pumpkin Pie Bars are like pumpkin pie in bar form. And ta-daaa! Save my name, email, and website in this browser for the next time I comment. I couldn’t let another season pass by without bringing you everyone’s holiday favorite: PUMPKIN PIE… in bar form! When ready to eat, simply defrost your snack bars by placing them in the refrigerator the night before. Place bars on a cutting board and cut into 9 squares. I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Servings: 10. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Reheat them in the microwave after refrigerating if … Add lifemadesweeter@gmail.com to your email contacts so that you don't miss it. Baking time will need to be adjusted, likely an additional 10+ minutes needed for pie filling (not the crust). Healthy Pumpkin Pie Bars. We receive a small commission at no cost to you when you make a purchase using our links. Since we wanted to keep these pumpkin bars healthy, you’re going to need: There are two parts to making these pumpkin bars. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. It’s an easy pumpkin recipe that’s also paleo, gluten-free, dairy-free, refined sugar-free and can easily be made keto-friendly by using your favorite low carb sweetener! The bars should easily come out of the pan. You start with making flax egg (ground flaxseed + water) and letting it sit a few minutes. Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. I loved it so much for Thanksgiving I’m making it again (4 days after I ate them all)! Mister gave this 2 thumbs up and my youngest grandkids love it too! FINALLY. This is a really easy pumpkin bar recipe. Look no further than this checklist of 20 finest recipes to feed a crowd when you require awesome concepts for this recipes. Just see all of my almond flour recipes, here. (If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients.) This site uses cookies to help provide the best user experience. 15 min Prep Time . ★☆ I recommend adding the whipped topping as you eat the bars so it’s nice and fresh. Yotam Ottolenghi’s pumpkin pappardelle pie. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. Grab a pumpkin … These healthy pumpkin pie bars also aren't as “daunting” as a pie to make. These pumpkin pie bars start with an almond cookie crust. ‘. This post is sponsored in partnership with Bob’s Red Mill. Cook Time: 20 minutes. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. It was creamy and smooth. Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Save Recipe. Into 24 for smaller squares if needed container at room temperature for 2-3 days or in fridge! & paleo } the perfect healthy dessert for any purpose other than enabling you to post a comment same recipe. 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