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This is a rich pie, best eaten after a suitably hearty walk. Process the pecans in your food processor into little pieces. COPYRIGHT ©2020 Life Made Sweeter. Add butter; mix until mixture resembles coarse crumbs. 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. 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. And ta-daaa! I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. 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. Once cool, cut into 12 even bars and top each bar with piped whipped cream or a dollop of coconut cream sprinkled with a little bit of pumpkin pie spice. This easy recipe is made gluten free with an almond flour pecan … It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. Both of these are very low in carbs and high in protein and healthy fats. I loved it so much for Thanksgiving I’m making it again (4 days after I ate them all)! Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated cream, butter and heavy cream. 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. These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. These bars are best made up to 1 day in advance, or 3-4 hours ahead. can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. They are gluten free, vegan, and refined sugar free. Crunchy oat n’ almond crust topped with classic pumpkin filling. Ingredients. In a large bowl mix together canned pumpkin, maple syrup, sugar, eggs full-fat coconut milk, spices, salt and vanilla. 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! These gluten free Healthy Pumpkin Pie Bars are the perfect easy and healthy treat for fall. Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! Please try again. Pour mixture on top of the precooked almond crust. To freeze these gluten free pumpkin bars, be sure to allow the bars to cool completely. This site uses cookies to help provide the best user experience. Pumpkin Cream Cheese Swirl Bars. Oh my goodness these look delicious!! That’s it. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. You start with making flax egg (ground flaxseed + water) and letting it sit a few minutes. or as a grab-and-go breakfast bar. Bake for 50-60 minutes, or until filling is set and no longer jiggly. I made this a day ahead and the crust held up great. Celebrate the holidays — or National Pumpkin Day (aka the best day EVER) — with my Healthy Pumpkin Pie Bars. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! I was surprised at how smooth it was with almond flour. 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. Be sure to store in fridge until ready to serve. Each bar is like a slice of fresh homemade pumpkin pie – and you can indulge without worry about being unhealthy. Make filling. PIN HERE for later and follow my boards for more recipe ideas. These bars are almost like a cross between a pumpkin cake and a pumpkin pie. Since we wanted to keep these pumpkin bars healthy, you’re going to need: There are two parts to making these pumpkin bars. Process again until the dough forms. These bars are almost like a cross between a pumpkin cake and a pumpkin pie. Bake for 35-40 minutes, until middle has just set. This guilt free dessert is perfect for fall! can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. Store bars in the fridge for up to 5 days. Rate this recipe! 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 Made this? Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together … Ingredients. I'd love to see! Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Let pumpkin bars cool for at least an hour. 15 min Prep Time . Utterly irresistible! Subscribe to the newsletter to get the latest recipe updates and our ebook! The top 20 Ideas About Healthy Pumpkin Pie Bars is among my favored points to prepare with. With lots of cool whip.”, My sisters and I just look at each other and start laughing like, “Okay so which one of you is going to fulfill Nana’s request?”. Let’s dive in to how we make these healthy pumpkin pie bars. 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?) I love hearing from you and it helps others learn about the recipe too. They really pack a protein punch which makes them great for a pre or post-workout snack! Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Chill bars in fridge for at least 3 hours, up to overnight. Then add all the ingredients: flax egg, pumpkin puree (not pumpkin pie filling), flour, agave & … Pour filling … Easy to make and tastes exactly like pumpkin pie! I like to use an electric mixer here to ensure everything is well combined. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. THESE PUMPKIN PIE BARS ARE. Sounds great! Pumpkin pie happens to be my favorite pie of all time. Add up to 1 tablespoon maple syrup, or powdered sugar to taste. And since Thanksgiving is on the horizon, it’s about time we give a twist to traditional pumpkin pie and go for a healthy pumpkin pie bar. Alternatively, blend in a food processor or blender until smooth. I personally wanted a thin bar, for a nice sweet end to a meal.The texture is very pumpkin pie like. Pour over the partly-baked crust and tap gently on the counter to remove any air bubbles. If still too crumbly, add up to an extra half-cup. For some reason I just find pies both daunting, but also a little too special to make for everyday. If you are feeling ambitious, you can make your own whipped cream topping by whipping a chilled (overnight) full-fat can of coconut milk. They’re perfect for making ahead of time, and they’re full of warm spices that are perfect for fall, Halloween and Thanksgiving. Healthy Keto Pumpkin Bars. Allow the crust to cool for 15 minutes before making the pumpkin pie filling. Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. The bars should easily come out of the pan. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Crust: 1 cup rolled oats 1/4 cup spelt flour 1/4 cup greek yogurt 2 1/2 tbsp maple syrup 1 tsp cinnamon Filling: 1/3 cup spelt flour 1/4 cup brown sugar 2 1/2 tsp cinnamon 2 tsp baking powder 1/4 tsp ginger 1/4 tsp salt 1 15oz. Allow the crust to cool for 15 minutes before making the pumpkin pie filling. Let pumpkin bars cool for at least an hour. ‘. It is best to make your own calculations to ensure accuracy. Preheat oven to 350ºF and line 9×13 pan or quarter sheet pan with parchment paper; set aside. Bars can be cut into 24 for smaller squares if needed. Subscribe and get a FREE healthy nut butter ebook! It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. It’s basically easier than pumpkin pie and for what whatever reason, doesn’t seem as intimidating to the (not so) average baker. Which tastes like a delicious almond cookie. Hi, these look awesome. This includes the whole wheat (or oat) flour, pumpkin pie spice, baking powder and salt. Evenly press crust mixture into a parchment lined pan. Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Then they get topped off with a creamy pumpkin pie filling make extra creamy with coconut milk. Thanks for taking the time to leave a comment and review! 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. Can I use walnuts instead of pecans in the crust. The bars should easily come out of the pan. I’d like to think my Nana would approve of my homemade pumpkin pie bars, but she was somewhat of a traditionalist. Whole pecans get processed with fine almond flour, sugar, ghee (or coconut oil or butter or dairy free butter) and a touch of salt. Ingredients for Healthy Pumpkin Bars. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! These healthy pumpkin pie bars also aren't as “daunting” as a pie to make. If you want them thicker, use an 8×8 or 9×9 pan. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. 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! Thse snack and dessert bars are packed with pumpkin flavor! Sift in the … Beat all filling ingredients together until smooth with an electric hand mixer. Healthy Pumpkin Pie Bars. So we’re already off to a delicious start here! Mix until well combined and smooth. Servings: 10. … Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. How to Make Healthy Pumpkin Bars. For the whipped topping, add whipped cream ingredients to a large bowl. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. Did you make this recipe? As always, all thoughts and opinions are my own. These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! It’s a simple recipe that involves a pecan almond flour crust, grain free and dairy free making them the perfect paleo holiday treat. In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. These pumpkin pie bars are like pumpkin pie but so much easier to make! One Thanksgiving, everyone was sitting in the living room chatting amongst one another and out of nowhere we hear, “I would like a small piece of pumpkin pie, please. When ready to eat, simply defrost your snack bars by placing them in the refrigerator the night before. My trim healthy mama s pumpkin pie bars were thin because I baked them in a 9×13 pan. Pour the pumpkin pie filling over the baked crust and spread smooth . *. 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! Why You’ll Love these Healthy Pumpkin Bars. It’s creamy and absolutely delicious! Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. Store leftover pumpkin bars in an airtight container in the fridge. 1 hr, 20 Cook Time . These healthy pumpkin pie bars are creamy, dreamy and delicious. These ultra easy pumpkin pie bars can be frozen for up to 2 months. 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! Sift in the almond flour and coconut flour and mix until dough forms and comes together. ; Baking essentials: Eggs, vanilla extract, baking soda and salt. Posted in Brownies & Bars, Fall & Thanksgiving, Healthy, Healthy Sweet Tagged all-purpose … Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Using a whisk, mix until the pumpkin mixture is smooth! My Recipes My Lists My Calendar. * Nutrition facts are provided as a courtesy using the WPRM recipe calculator. Pumpkin pie will forever remind me of my “Nana.” In her old age, she most certainly lost her filter. Could this be made into a pie instead of bars? I use my stand mixer fitted with whisk attachment; whip cream until light and fluffy. As I mentioned above, these Pumpkin Pie Bars are like pumpkin pie in bar form. Then press down into a parchment lined pan and bake for about 10 minutes at 350ºF. ★☆ Thank you! Healthy Pumpkin Pie Bars are a fun twist on traditional pumpkin pie. I haven’t used that a ton with baking, but just made sure the sugar has dissolved fully when mixing. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. Now, time for the filling! Prep Time: 10 minutes. Ingredients in These No Bake Pumpkin Pie Bars. I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional! They turned out soft and chewy, yummy and filling. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired. They are so moist and flavorful….lots of spice! Start by mixing your dry ingredients together: the whole wheat flour, pumpkin pie spice, baking soda and salt. Required fields are marked *. 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. Ingredients. And ta-daaa! Print Pin. Yay!! Gotta love pumpkin pie come fall time! Crust: 1 cup rolled oats 1/4 cup spelt flour 1/4 cup greek yogurt 2 1/2 tbsp maple syrup 1 tsp cinnamon Filling: 1/3 cup spelt flour 1/4 cup brown sugar 2 1/2 tsp cinnamon 2 tsp baking powder 1/4 tsp ginger 1/4 tsp salt 1 15oz. The Best Pumpkin Bars I've Ever Had. I genuinely prefer this healthier version to the regular pumpkin pie! We receive a small commission at no cost to you when you make a purchase using our links. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center … Making these healthy granola bars is super simple! Easy Pumpkin Pie Bars. Traditionally, pumpkin pie (in its circle form) is made with a flour crust. Slightly sweetened shortbread crust ; easy to make pumpkin pie in bar.! A pumpkin pie bars are brimming with heart-healthy fats from almond flour and mix until resembles! Sugars and has a nice sweet end to a delicious start here eat the should... 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