Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. Pumpkin Pie Bars. So sorry I can’t help you! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … I made these last week and just have to review them – they are DELICIOUS! These bars look fabulous with the whipped toppings on each. since they would melt. Beat all filling ingredients together until smooth with an electric hand mixer. Pour filling … While crust is baking, make the filling. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. I kid you not, no one will be able to tell that these pumpkin pie bars are secretly vegan and healthy!. These are amazing!! Wonderful! Looking for a low-carb option? Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Make filling. Ingredients for Healthy Pumpkin Pie Bars. You have all of the classic fall flavors in one bite: pumpkin, cinnamon, cardamom, nutmeg, ginger, and cloves.Yet, these pumpkin bars … You guys, not only are these pumpkin pie bars gluten-free, dairy-free, and delicious, but they will make your house smell like absolute heaven. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! Did this happen to anyone else? Your email address will not be published. Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. 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! 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. Had everything except whipped cream. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. The best secretly vegan pumpkin dessert! Ingredients for Healthy Pumpkin Bars. Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! Our favorites include pumpkin spice latte bites, pumpkin energy bites, and these pumpkin protein bars.. That is what I am missing. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. 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 did not do any subs. Amazing!!! Bars + Brownies, Dairy Free, Dessert, Diet, Gluten Free, Nut Free, Recipes, Sweet Things, Video Coconut Flour, pumpkin bars, pumpkin pie bars, pumpkin puree. Let pumpkin bars cool for at least an hour. I love this version for breakfast. They are best when eaten cold. In my book, that’s a healthy recipe! The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: Hi! I used brown sugar and about a third cup to sweeten. Be sure to store these bars in the refrigerator. This recipe is already allergy-friendly and free of … Healthy Pumpkin Pie Bars. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. Looking for a low-carb option? Throw in some pumpkin pie spice and I’m sold, you’ve won my heart and lack of self control. This includes the whole wheat (or oat) flour, pumpkin pie … They turned out perfectly and my whole, very picky, family loves them! Thanks so much! So delicious. You’re sure to be the talk of your family with this insanely delicious dessert! Let’s dive in to how we make these healthy pumpkin pie bars. Place pan back into the oven and bake at 350ºF for 24-28 minutes*. Will have to try it. Bake for 45 minutes at 350 ºF, chill and enjoy! For the Pumpkin Pie Filling. 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! You can shake it slightly or use a knife/cake tester to see if it's done. PRO TIPS FOR MAKING PUMPKIN PIE BARS… 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 … Coconut oil – if you want to make this an oil free recipe, use unsweetened applesauce in place of the coconut oil. You may also use other oils such as avocado … Bake for 45 minutes or until set thorugh and lightly golden brown on top. Nothing beats a good-for-you fall treat.. When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. After inhaling the 1st batch, I immediately made another the next day adding in multiple scoops of raisins and walnuts. How to Make Healthy Pumpkin Bars. Should they be refrigerated? As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie … Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin … and a healthy pumpkin pie filling. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh … 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. I first made these in a smaller dish. Are you enjoying pumpkin season as much as I am? Both of which aren’t exactly small waist friendly. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). Makes: 16 bars. Both names work and trust me, these pumpkin bars are way easier than making a pie. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor! Let it cool completely before cutting! Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish. Thanks. I usually first try as written, but I don’t have coconut sugar on hand and just wondered. 2 tbsp granulated erythritol. I did the math, and used sugarfree syrup, and mine came to 210cals per serving. SUBSTITUTIONS TO THE RECIPE. Last Modified: October 22, 2020 by Dani. Our best tips & recipes to perfectly sublime smoothies! Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free. This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. They’re thick, sweet and full of fall spices. While these do require a bit of extra work, they are totally worth it. Using an electric mixer, whisk ingredients on high speed until stiff peaks form. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. ¾ cup pumpkin puree. Pumpkin Pie: 4 eggs. Nutrition information does not include whipped topping. 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. This easy-to-make healthy pumpkin pie recipe will knock your socks off! Makes about 18 pumpkin pie squares, perfect for a crowd. Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt. Enjoy these thick, gooey and creamy no bake pumpkin pie bars using just 4 ingredients! ... Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. Perfect! They are 100% keto-friendly but not lacking in pumpkin flavor! Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. Two of my favorite desserts happen to be very popular around fall and Thanksgiving time – pecan pie and pumpkin pie. Prepare the crust by mixing together all crust ingredients, forming a ball. You can call this recipe a healthy dessert bar or even a healthy breakfast bar! Healthy Pumpkin Pie Bar Substitutions. 2 tbsp heavy cream The bars should easily come out of the pan. They are 100% keto-friendly but not lacking in pumpkin flavor! Haha yes! I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. Just perfect for my clean (no processed sugar or preservatives) dessert! The result is a low sugar, dairy free treat that’s decadent enough to be considered cake, and healthy … The beauty of it all is that we can have a pumpkin pie AND pumpkin pie bars! Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious. These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie … Measure out 1 cup cake mix and set aside for topping. I have included a recipe for low-carb paleo pumpkin pie bars in this post. Instead of almond flour, can I use coconut flour instead? Enjoy! ½ cup almond flour. No sweat! Pumpkin flavour can be a little controversial; you either love it … I made them for Thanksgiving. Mix well. But, alas, I never pass up an opportunity for cream cheese frosting. Pumpkin pie is fantastic, but I do love a recipe that’s a bit easier to cut into! Whisk all of the dry ingredients together in a large bowl. I am not sure how to do this. Place bars on a cutting board and cut into 9 squares. You don’t even need a mixer to whip up the batter – just a couple of bowls and a wooden spoon. The health benefits of pumpkin won’t necessarily be negated by these additional ingredients. 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. 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. For the whipped topping, add whipped cream ingredients to a large bowl. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. 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! Lin has a passion for food and an incredible palate. (See below for the link, plus links to more yummy, THM -friendly pumpkin recipes.) Set aside. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. 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: Don’t have almond flour, white whole wheat will work instead! How did you come to that calorie count? Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! Pumpkin pie spice – if you don’t keep this spice blend on hand, use a combination of cinnamon, nutmeg, ginger and cloves. Prep Time 10 mins. Having said that, I definitely have to find a wonderful pumpkin pie recipe out there, except I’d probably have to make a single-serving pumpkin pie for myself to prevent myself from eating an entire pie! Try making your own pumpkin pie … This field is for validation purposes and should be left unchanged. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. These gluten-free and dairy-free pumpkin pie bars are sure to be the hit of your Thanksgiving dessert table. 1 tbsp granulated erythritol. Arrowroot flour – you can use tapioca starch in its place if desired. Pumpkin … Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. 4 tbsp butter, melted. Why You’ll Love these Healthy Pumpkin Bars. Pumpkin, pecans, coconut oil, and eggs are all known for their anti-inflammatory effects on the body. I used about 1/2 cup of coconut flour and that seemed to work just fine! Any guidance on where I went wrong, or items that you’d for sure not recommend changing? When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. I used pecans for my add ins (in half and left the other half smooth). The perfect holiday dessert: Healthy Pumpkin Pie Bars! They are much easier than making a pie. SO, I decided to whip up a batch of Skinny Pecan Pumpkin Pie Bars. Everything gets mixed together and then transferred into an 8×8, greased baking dish. Serve with dairy free or regular ice cream, or a little whipped cream for a treat. Pumpkin Pie Bars. 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. Pumpkin Pie Bars. How long will these keep? So yummy! Ingredients for Healthy Pumpkin Pie Bars. Add coconut sugar and pumpkin puree to a large bowl. Bakes just like classic pumpkin pie but no one will know it’s … I am sure eating them warm with a mug of tea would be absolutely delicious, too. The crust is made from almond flour, warm fall spices, and maple syrup. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the … https://www.allrecipes.com/recipe/235271/easy-pumpkin-pie-bars I think the biggest problem is that you used all-purpose flour instead of almond. Thanks for such an awesome and healthy treat! Delicious! I made a few different substitutions, and my crust turned out dry. 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. Experiment with different stir-ins. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. When I see the first pumpkin spice latte at the coffee shops, it means just one thing to me- Make pumpkin spice protein bars! 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. I also made sugar free whipped cream. ¼ tsp + 10 drops liquid stevia. 5 Secrets to Healthy & Delicious Smoothies 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!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! Its that time of year again, fall or more commonly known as pumpkin everything. Topping for Pumpkin Bars. Preheat the oven to 350℉. We made these bars for Thanksgiving and they hit the spot. Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Place crust in the oven at 350ºF and bake for 10 minutes. Hi! Preheat the oven to 350 degrees F (175 degrees C). I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. They are much easier than making a pie. Slowly add eggs to the pumpkin mixture. Instead of using almond flour, I used the leftover almond pulp from making almond milk. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges. We are so glad you liked it!!! She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! I tweaked the original recipe ever so slightly. If you don’t have canned pumpkin, sweet potato puree will work great. 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?). Required fields are marked *. Their pumpkin pie Perfect Bar is seasonal and comes back in the fall. As someone who loves making their own homemade protein bars, it was only a matter of time before the seasons impacted the flavors. I can’t wait to try more of your recipes. Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. Mix until combined. Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Do you want a whipped topping, but you’re dairy-free? They have a light, custard-like texture just like pie but can be cut into squares just like a brownie. Give us all the pumpkin LOL! By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? Pumpkin Pie Protein Bars. These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! Just made these! I do have a no-bake pumpkin pie with gingersnap crust which is amazing. https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars Then add the rest of the filling ingredients and mix well. Nice recipe, I know some people at home who will love e it ! Are perfect bars healthy… 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: Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. They turned out wonderfully! They’re still fabulous without a special garnish on top! Easy to throw together, these vegan pumpkin pie bars are perfect for when you don't want to make an actual pumpkin pie but still want to have the same flavor. Grease and 8×8 baking dish with coconut oil, butter or cooking spray. ½ tsp cinnamon. Healthy pumpkin pie bars are the perfect recipe to bring to Thanksgiving dinner. Almond flour is literally ground up almonds so it’s all fat — this is what prevents the crust from being dry. Homemade whip is literally life-changing! I just made this recipe and it is amazing. It’s 100% no-bake too! Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Thanks Dani for creating such a tasty, easy, and healthy sweet treat to satisfy my pumpkin addiction! They should last around 5 days. Classic pumpkin bars get a make-over using whole wheat flour, heart healthy olive oil, and antioxidant rich maple syrup. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! Reheat them in the microwave after refrigerating if you like yours warm. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! This recipe is vegan (egg & dairy free), oil free and refined sugar free. Pumpkin pie … They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. The pumpkin in a little hard to tell when it's set. I’ll also add that mine didnt turn out anything like the picture but more like the video that’s attached, kind of misleading :/. Grease the bottom (only) of a 9x13-inch baking pan. Spray parchment paper with cooking spray. Our best tips & recipes to perfectly sublime smoothies! Or even protein powder? See more ideas about healthy pumpkin bars, healthy pumpkin, pumpkin bars. Crust: 5oz pecans. As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie recipe every time you tried to make it. Add a healthy dollop of whipped cream onto each bar when ready to serve. No sweat! Healthy Pumpkin Bars will quickly become your new go-to fall baking recipe! 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. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. Remove crust from the oven and carefully pour pumpkin mixture over the crust. I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. So, hey, sign me up to eat all the pumpkin pie bars this season! baked goodies, bars + brownies, DESSERT, DIET, gluten free, paleo. Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan. Combine the ingredients for the filling in a large bowl and whisk together until smooth. Keep them refrigerated and don’t top them with whipped cream until serving! These pumpkin pie bars are the perfect healthy dessert for any fall occasion! All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. You can easily double this recipe to fit a 9×13-inch pan. These are excellent! Thoughts? They make a dleicous snack and are delightful with a cup of coffee in the afternoon. The crust is made from almond flour, warm fall spices, and maple syrup. Delicious, not overly sweet and really came together easily. Dash salt. And the steps themselves are really simple. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! But, I had a hankering for a baked pumpkin pie so I decided to make sugar free pumpkin pie bars instead. Love these! For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk.