These Pumpkin Pie Bars are phenomenal!
What is better than a delicious pie crust, pumpkin pie filling, and a sweet oat crumble??? Those are the all the components that make up these fantastic Pumpkin Pie Bars! They are the perfect Thanksgiving treat, and I’d even eat them all year long.
I made these bars last week and I’ve been snacking on them ever since. They’re absolutely delicious and somewhat nutritious! I used pretty healthy ingredients in these bars such as almond flour, coconut oil, unrefined sugars, maple syrup, etc. I tested this recipe about six times, and it was so worth the wait. At first, it was frustrating to keep on remaking the same dessert over and over again, but once this batch came out of the oven, I just had a feeling it was the one. I was right! After storing the pan in the fridge overnight, I cut out a bar in the morning and I loved it!
If you are looking for a twist on the traditional pumpkin pie, you’ve come to the right place! These pumpkin pie bars will be your new go-to recipe.
I also want to update you on what I’m doing this week. I’m currently typing away and will be leaving to the airport in thirty minutes. Today, I am heading to New York for my first ever food blogger conference! I am very excited!! Melinda, from Kitchen Tested runs an amazing event each year called the Jewish Food Blogger Conference, and I can’t wait to be there next week. It’s my first time going. I will be staying at my cousin’s house this weekend, and I am very excited for the trip!
Now, I’ve got to go and finish packing a few things up, so I want to leave you with one thing:
- Grab and pencil and paper (or your phone)
- typing your shopping list
- Head to the supermarket and buy all the ingredients for these bars
- Then, make them for this weekend or for Thanksgiving.
They will be a hit at your family dinner!
Watch the Youtube video here: https://youtu.be/1I_-uBrMZHs
Want more delicious recipes?
Check these out: Healthy Green Bean Casserole, Mini Cranberry Cobblers, Shakshuka for 1 , Gluten-Free Sweet Potato Muffins, Apple Cranberry Breakfast Bars, Pumpkin Coconut Curry Soup, Gluten-Free Baked Pumpkin Donuts, Healthy Apple Pie, Raspberry LoafPrint
Pumpkin Pie Bars
- Prep Time: 45 minutes
- Cook Time: 80-90 minutes
- Total Time: 34 minute
- Yield: 16 square bars
- 1/4 cup oat flour (grind 1/4 cup oats in blender to make oat flour)
- 1/4 cup tapioca starch
- 1/2 cup almond flour
- 2 tablespoons firm coconut oil
- pinch salt
- 1/2 tablespoon maple syrup
- 1-2 tablespoons ice cold water
Pumpkin Pie Filling:
- 1, 15 oz can pure pumpkin puree (NOT Pumpkin Pie Filling!)
- 1/2 cup brown sugar (preferably organic unrefined)
- 1/2 cup white sugar (preferably organic unrefined)
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup almond milk
- 1/4 teaspoon salt
- 1 1/4 cup oats
- 1/2 cup almond meal
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil
Make the Crust:
- To make the crust, combine oat flour, tapioca starch, and almond flour in a food processor. Pulse for 1 minute until all ingredients are combined.
- Add the coconut oil, salt, and maple syrup. Blend on high speed, slowly adding in tablespoonfuls of cold water until the mixture forms a ball of dough.
- Grease an 8-inch square pan with cooking spray and line with parchment paper.
- Spread the dough evenly on the bottom and sides of the pan. If the dough is sticky, dip your hands in cold water and then press the dough into the pan.
- Place the pan in the fridge for 15 minutes to set the dough. Meanwhile, preheat the oven to 325℉.
- Then, bake the pie crust for 15 minutes or until it is lightly golden brown.
- Allow the crust to cool for 15 minutes before adding the filling.
Make the Filling:
- Preheat the oven to 325℉.
- Blend all ingredients in a food processor until well combined and no clumps remain. Pour the filling into the cooled pie crust.
- Bake at 325℉ for 40 minutes or until the sides are set and the inside is a bit jiggly.
Make the Crumble:
- Meanwhile, make the crumble topping by mixing all the dry ingredients together. In a small bowl, whisk the coconut oil and maple syrup together.
- Then, add it to the dry ingredients. Mix until well combined and clumpy.
- Sprinkle the crumble over the top of the baked pumpkin pie and bake for another 40-50 minutes at 325℉.
- Cool completely then refrigerate.
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