When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. These healthy pumpkin pie bars are creamy, dreamy and delicious. Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. That’s it. Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. Pumpkin pie will forever remind me of my “Nana.” In her old age, she most certainly lost her filter. They had topped with cinnamon sugar for some extra. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! Both of these are very low in carbs and high in protein and healthy fats. I made this a day ahead and the crust held up great. 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! Keywords: healthy pumpkin spice bars, light pumpkin spice bars. can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. I use my stand mixer fitted with whisk attachment; whip cream until light and fluffy. Pour filling … Healthy Keto Pumpkin Bars. Xx Ashley. Add lifemadesweeter@gmail.com to your email contacts so that you don't miss it. This guilt free dessert is perfect for fall! I can’t wait to try these! 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?) Pour into a lined baking pan and smooth into an even layer. I’m so excited that there’s a pumpkin pie recipe with ingredients that I can actually eat! Utterly irresistible! Making vegan pumpkin bars is very easy. can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. For the whipped topping, add whipped cream ingredients to a large bowl. I doubt she (or anyone else for that matter) would know these are dairy-free and made with coconut milk instead of heavy cream though…. They really pack a protein punch which makes them great for a pre or post-workout snack! Deliciously healthy pumpkin pie bars made with a deliciously sweet, refined sugar-free pecan crust. I loved it so much for Thanksgiving I’m making it again (4 days after I ate them all)! Once you confirm, you'll receive a link to download the printable! Then they get topped off with a creamy pumpkin pie filling make extra creamy with coconut milk. These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. My Recipes My Lists My Calendar. And ta-daaa! Print Recipe . Course: Breakfast. Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin … Allow the crust to cool for 15 minutes before making the pumpkin pie filling. It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. 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. 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. Prep Time: 10 minutes. Please see our Privacy Policy for more details. Enjoy. Required fields are marked *. Since we wanted to keep these pumpkin bars healthy, you’re going to need: There are two parts to making these pumpkin bars. To receive the latest FMK recipes Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. ★☆ As always, all thoughts and opinions are my own. This post may contain affiliate links. SO GOOD. My recipe tweaking efforts were ultimately rewarded by this glorious pan of tasty Healthy Pumpkin Breakfast Bars… Can I use walnuts instead of pecans in the crust. Mix until well combined and smooth. 1 (15 ounce) can of full-fat coconut milk must be refrigerated for at least 6 hours, preferably overnight. Subscribe now and receive a free eBook, low-carb meal plans, cooking tips and exclusive content right in your inbox. 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. Whole pecans get processed with fine almond flour, sugar, ghee (or coconut oil or butter or dairy free butter) and a touch of salt. It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. They are so moist and flavorful….lots of spice! THESE PUMPKIN PIE BARS ARE. Yes! 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. Making these healthy granola bars is super simple! This recipe is vegan (egg & dairy free), oil free and refined sugar free. When ready to eat, simply defrost your snack bars by placing them in the refrigerator the night before. Makes about 18 pumpkin pie squares, perfect for a crowd. Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! These bars are almost like a cross between a pumpkin cake and a pumpkin pie. For some reason I just find pies both daunting, but also a little too special to make for everyday. Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together … I did not text this recipe in an 8×8 or 9×9 pan, but that may work. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. It’s pumpkin pieeeee timeeee! This post is sponsored in partnership with Bob’s Red Mill. The longer the bars sit (past 2 days) the softer the crust gets. Meanwhile, make the filling: in a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, coconut sugar, maple syrup, vanilla, pumpkin pie spice and cinnamon. Could this be made into a pie instead of bars? Bake for 12-15 minutes at 350ºF. tag me on social and hashtag so Ican see what you’ve made! I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! Which tastes like a delicious almond cookie. It was creamy and smooth. Healthy Pumpkin Pie Bars These pumpkin pie bars are the perfect healthy dessert for any fall occasion! And now we're adding something new to the list. If you love pumpkin desserts, you have to try these soft and moist pumpkin bars! Thanks again for all your amazing recipes!! 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! If you’ve never made your own crust before I know this can seem overwhelming. Preheat oven to 350ºF and line 9×13 pan or quarter sheet pan with parchment paper; set aside. Add butter; mix until mixture resembles coarse crumbs. Hope that helps! Just see all of my almond flour recipes, here. Check your email for a confirmation link. Pumpkin Cream Cheese Swirl Bars. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Percent Daily Values are based on a 2000 calorie diet. I personally wanted a thin bar, for a nice sweet end to a meal.The texture is very pumpkin pie like. 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! I did find, however, that this fall version required significantly more cinnamon/pumpkin pie spice, since pumpkin in a more neutral flavor than banana. 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 I haven’t used that a ton with baking, but just made sure the sugar has dissolved fully when mixing. 1 hr, 35 Total Time . This new recipe for Healthy Pumpkin Pie Bars is the perfect, Paleo-approved dessert for your holiday festivities! The crust is made from almond flour, warm fall spices, and maple syrup. Beat all filling ingredients together until smooth with an electric hand mixer. My Sugar Free Pumpkin Pie Bars are easy to make, no fiddling with low carb pastry needed. Store leftover pumpkin bars in an airtight container in the fridge. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. The top 20 Ideas About Healthy Pumpkin Pie Bars. 1 hr, 20 Cook Time . Save my name, email, and website in this browser for the next time I comment. This includes the whole wheat (or oat) flour, pumpkin pie spice, baking powder and salt. Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. Add in the chilled coconut oil, chilled water (starting with 2 tbsp), and maple syrup, and pulse until … Healthy Pumpkin Pie Bars are a fun twist on traditional pumpkin pie. Now, time for the filling! Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated cream, butter and heavy cream. (Try to make layer as even as possible.) https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. They’re perfect for making ahead of time, and they’re full of warm spices that are perfect for fall, Halloween and Thanksgiving. Be sure to store in fridge until ready to serve. Course: Breakfast. Made this? 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. We receive a small commission at no cost to you when you make a purchase using our links. 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. And ta-daaa! They turned out soft and chewy, yummy and filling. Healthy Pumpkin Pie Bars. They tastes just like pumpkin pie but have so many more nutritional benefits! Sounds great! Prep Time: 10 minutes. Baking time will need to be adjusted, likely an additional 10+ minutes needed for pie filling (not the crust). In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Ingredients for Healthy Pumpkin Bars. I genuinely prefer this healthier version to the regular pumpkin pie! }, Kale Butternut Squash Salad with farro, feta & cranberries, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}, food processor or small blender (for the crust), whisk, electric hand mixer or stand mixer. If you’re looking for an easy way to make pumpkin pie, these healthy pumpkin pie bars are for you! Celebrate the holidays — or National Pumpkin Day (aka the best day EVER) — with my Healthy Pumpkin Pie Bars. 10/10 I have sent this recipe to so many people whether they asked for it or not! Easy Pumpkin Pie Bars. Remove from oven and allow to cool slightly. It’s a simple recipe that involves a pecan almond flour crust, grain free and dairy free making them the perfect paleo holiday treat. 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. Check out how to make these healthy pumpkin spice granola bars below. 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. If you are feeling ambitious, you can make your own whipped cream topping by whipping a chilled (overnight) full-fat can of coconut milk. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center … Healthy Keto Pumpkin Bars. Ingredients. So glad to hear it. Sign up now to get a FREE low carb / Keto-friendly recipe e-book, plus access to subscriber exclusives! It’s granola meets pie, and it’s delicious.. Pin these Hearty Pumpkin Pie Bars … Whisk together the wet ingredients. Sift in the almond flour and coconut flour and mix until dough forms and comes together. I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. Add butter; mix until mixture resembles coarse crumbs. Pumpkin Streusel Bars. Servings: 10. If you make this recipe, be sure to leave a comment and review below! 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. Pumpkin Bar Recipe. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Ingredients. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. How To Store . These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. Your email address will not be published. It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe. Bars are on the other hand? HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. The Best Pumpkin Bars I've Ever Had. 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. 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. Servings: 10. My recipe tweaking efforts were ultimately rewarded by this glorious pan of tasty Healthy Pumpkin Breakfast Bars. Add up to 1 tablespoon maple syrup, or powdered sugar to taste. The perfect holiday dessert: Healthy Pumpkin Pie Bars! These pumpkin pie bars are like pumpkin pie but so much easier to make! This easy recipe is made gluten free with an almond flour pecan … Yay!! How to Make Healthy Pumpkin Spice Granola Bars. ★☆. Bob’s is my go-to, my main man (literally) when it comes to just about all of my pantry baking ingredients. 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. I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional! Try making your own pumpkin pie spice. To make the pie “crust,” throw all the ingredients in a food processor and blend until a sticky mixture forms. This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) Bake for 50-60 minutes, or until filling is set and no longer jiggly. You start with making flax egg (ground flaxseed + water) and letting it sit a few minutes. Easy to make and tastes exactly like pumpkin pie! Remove cream only  from can (discard water or save for smoothies) and whip with electric mixer until light and fluffy. Pumpkin flavour can be a little controversial; you either love it or you … Thx. Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. Let pumpkin bars cool for at least an hour. They’ll last for up to 5 days! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram. Healthy Keto Pumpkin Bars. 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. Delicious and healthier recipes to sweeten up your life. Related Recipes . It is best to make your own calculations to ensure accuracy. Sugar Free Pumpkin Pie Bars | THM S, Low Carb - Oh Sweet Mercy Yotam Ottolenghi’s pumpkin pappardelle pie. 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