Healthy Pumpkin Pie Bars Recipe
Pie Bars

Healthy Pumpkin Pie Bars Recipe

  • April 28, 2022

These pumpkin pie bars are the perfect healthy dessert for an autumn gathering.Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious!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?Both names work and trust me, these pumpkin bars are way easier than making a pie.If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. .

Easy & Healthy Pumpkin Pie Bars {paleo friendly} • Fit Mitten Kitchen

Easy & Healthy Pumpkin Pie Bars {paleo friendly} • Fit Mitten Kitchen

Easy & Healthy Pumpkin Pie Bars {paleo friendly} • Fit Mitten Kitchen

Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!Traditionally, pumpkin pie (in its circle form) is made with a standard flour & butter crust.If you’re sharing with friends and family this year, you can surprise them with this dairy-free and grain-free pumpkin pie recipe – they won’t even know it’s healthier!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.With lots of cool whip.” I’d like to think my Nana would approve of my homemade pumpkin pie bars, but she was somewhat of a traditionalist.I wouldn’t recommend roasting a pie pumpkin for this recipe, as I can’t promise the texture will stay the same once baked.I wouldn’t recommend roasting a pie pumpkin for this recipe, as I can’t promise the texture will stay the same once baked.eggs – provide structure for the filling and will make sure the bars cook properly.maple syrup – Acts as part of the liquid, but also sweetens the pumpkin pie filling.tapioca flour – just a bit is necessary to help thicken the pumpkin filling mixture.Pecan Almond Crust For this easy gluten free pie crust, whole pecans get processed with fine almond flour, sugar, ghee (or coconut oil or butter or dairy free butter) and a touch of salt.We’re using Bob’s Red Mill Super-Fine Almond Flour for the crust, which makes these healthy pumpkin pie bars a grain free and a paleo friendly dessert.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.If you don’t feel like making homemade, there are loads of dairy-free whipped topping alternatives if you’re looking for a store-bought option.Be sure to store in fridge until ready to serve Just note the longer the bars sit, the softer the crust gets. .

Healthy Pumpkin Pie Bars (better than pie!)

Healthy Pumpkin Pie Bars (better than pie!)

Healthy Pumpkin Pie Bars (better than pie!)

The crust is made from almond flour, warm fall spices, and maple syrup.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.I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee!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. .

Paleo Pumpkin Pie Bars with Sugar Cookie Crust

Paleo Pumpkin Pie Bars with Sugar Cookie Crust

Paleo Pumpkin Pie Bars with Sugar Cookie Crust

Our best recipes: all of my go-to appetizers, sides, main dishes and desserts that guests are guaranteed to swoon over.The paleo pumpkin pie bar filling is made with simple ingredients that I based off my healthy pumpkin pie recipe and the crust is one of my favorites because it’s soft, doughy and tastes incredibly similar to a soft lofthouse style sugar cookie.The only downside to this recipe is that it needs to cool completely then sit in the fridge for at least 6 hours before you enjoy it.Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract.You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles.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.Once ready, cut into 12 bars and serve with whipped cream or powdered sugar.Once your pumpkin pie bars are completely cooled, place them into airtight containers and store it in the fridge for up to 5 days.Before serving let the pumpkin pie bars thaw in the refrigerator overnight.I love enjoying these bars as is or topping them with whipped cream or powdered sugar.If you make these healthy pumpkin pie bars, be sure to leave a comment and rate the recipe below letting me know how you liked it, You can also follow me on Instagram and tag #ambitiouskitchen!Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust 4.68 from 25 votes Leave A Review Print Recipe Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Serves 12 Beautiful paleo pumpkin pie bars with an almond flour 'sugar cookie' crust.To make the crust: In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract.Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles.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.Once ready, cut into 12 bars and serve with whipped cream or powdered sugar.Before serving let the pumpkin pie bars thaw in the refrigerator overnight. .

Healthy Pumpkin Pie Bars

Crunchy oat n’ almond crust topped with classic pumpkin filling.While they are fabulous in their own right, and the perfect seasonal addition to many situations, they ARE NOT Thanksgiving dessert compatible.A toasted almond and oat granola base that’s hearty, dense and nutty topped with real food (aka .. no evaporated or sweetened condensed milk) pumpkin pie filling.Serve healthy pumpkin pie bars at lunches, work parties, pot-lucks, as a post dinner treat, after school snack, etc.FIRST: In a food processor (or blender) pulse together the ingredients to make the almond and oat crust.SECOND: Use your hand and/or a rubber spatula to press the granola crust mixture into a parchment lined baking dish.THIRD: Mix up the pumpkin pie filling with a whisk until it’s smooth and creamy.FOURTH: Pour the prepared pumpkin filling onto the granola crust.It is very important that you use a rubber spatula (wet it a little if the crust sticks to it) to firmly press the bars into the baking dish.Follow @simplysissom on Instagram to get with new recipes AND to be notified when our virtual kids cooking classes become available! .

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

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!Although classic pumpkin pie recipes will call for a ton of added sugar, I opted to use a little maple syrup to provide just enough sweetness and added a ton of spices to help add flavour and enhance the earthy flavour of pumpkin.Not only are they a great dessert idea for a crowd, but they are a simple and healthy treat that you can whip up and use for afternoon snacks for the week, and they pair perfectly with a warm cup of coffee or tea.Diet: Gluten Free Print Recipe Pin Recipe Description These healthy pumpkin pie bars are perfectly spiced, naturally sweetened, vegetarian and gluten-free, making them a delicious treat everyone can enjoy!maple syrup 4 tablespoons coconut oil, melted + more for greasing Filling: 15oz can pumpkin puree.maple syrup 1/4 cup coconut milk (or milk of your choice) Instructions Preheat oven to 350°F and grease a 8×8 baking dish with coconut oil and line with parchment paper.Once blended, transfer oatmeal and pecan mixture to a large mixing bowl, and add ginger, cinnamon and sea salt, stir to combine.Pour in vanilla extract, maple syrup and coconut oil, and stir to combine with oats until a thick mixture forms.Once the crust has baked, remove it from the oven and allow to cool slightly for about 5 minutes.Once the crust has cooled, pour the filling mixture on top of the crust, spreading it out evenly with a spatula, and then return baking dish the oven to bake for 45-50 minutes until centre is set.Protein: 4 grams Keywords: healthy, easy, pecan, oatmeal crust, gluten-free, dairy-free. .

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

These healthy pumpkin pie bars have a smooth, creamy filling that’s made with a few simple ingredients.They’re naturally sweetened with pure maple syrup, and can easily be made dairy free if you like!Tapioca Starch: this helps to keep the crust firm and stable so it can hold up to the luscious pumpkin filling.Almond Milk: to help make the filling smooth and creamy while also keeping it dairy free.you can make a batch of homemade pumpkin pie spice in a five minutes or less!Step One: First, preheat your oven to 350 degrees and line an 8×8 pan with parchment paper.add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to the bowl of a food processor.Step Three: Remove the dough from the food processor and press it evenly into the parchment paper lined pan.Bake the crust at 350 degrees for 15-18 minutes or until lightly golden brown.Step Five: Pour the filling over the par-baked crust and gently tap the pan on the counter to release any air bubbles.Step Six: Place the pan back into the oven and bake the pumpkin pie bars at 350 degrees for 50-60 minutes until the filling is set.Here are few more of our reader favorite Thanksgiving recipes to add your menu this holiday season:.Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.Healthy Pumpkin Pie Bars ★★★★★ 5 from 2 reviews Author: Ashlea Carver.Diet: Gluten Free Ingredients For the Crust: 2 cups almond flour.ground cinnamon 1/4 teaspoon sea salt For the Filling: 1 15 oz can pumpkin puree.pumpkin pie spice 1/2 teaspoon ground cinnamon Method Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.Add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to a food processor.Remove the dough from the food processor and press it evenly into the 8×8 pan that has been lined with parchment paper.Bake the pumpkin pie bars at 350 degrees for 50-60 minutes until the filling is set.Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA. .

Must Make Easy Vegan Pumpkin Pie Bars

Must Make Easy Vegan Pumpkin Pie Bars

Must Make Easy Vegan Pumpkin Pie Bars

Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust.Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table.Bakes just like classic pumpkin pie but no one will know it’s vegan, dairy free and plant based.Today I decided to make Pumpkin Pie since we are just around the corner from Turkey Day.But it’s not your typical Pumpkin Pie, I transformed these into epic bars, made them vegan, cooked them in a cinnamon almond flour crust and topped them with almond milk whipped cream.Here are the ingredients you’ll need to have on hand to make these epic vegan pumpkin pie bars.Ground Cinnamon: Adding flavor to crust is always a good thing!There are a couple of components to these Vegan Pumpkin Pie Bars but trust me, each step it worth it.(this helps with easy removal) Make Almond Crust: In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon.Remove bars from oven and let cool at room temperature for 30 minutes.Garnish: We top ours with Almond Milk Reddi whip and a dash of cinnamon.Make sure to buy the full fat Coconut Milk in the can, you can find it in the international aisle at your grocery store.However, I like to store it in the refrigerator because I like a slight chill on my pumpkin pie in general.I do recommend covering your pumpkin pie bars with plastic wrap.You would just use a pie dish and press the almond crust on the bottom and up the sides, bake and then everything else would be the same.Vegan Pumpkin Pie Bars ★ ★ ★ ★ ★ 5 from 2 reviews Author: Krista.Diet: Vegan Print Pin Description Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust.Rich, creamy and so easy to make it’s a show stopper for your Thanksgiving dessert table.of unblanched almond flour 1/3 cup coconut oil, melted.maple syrup 1 teaspoon ground cinnamon Pumpkin Pie Filling: 15 oz .can of organic pumpkin puree 1 can of full fat coconut milk.can of full fat coconut milk 3/4 cup brown sugar.salt 3 tablespoons cornstarch or arrowroot Instructions Almond Crust Preheat oven to 350 degrees F. Spray a 9″ x 9″ baking dish with cooking spray and line with bottom with parchment paper.In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon.Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned.Remove bars from oven and let cool at room temperature for 30 minutes.

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Creamy Pumpkin Pie Bars

Creamy Pumpkin Pie Bars

Creamy Pumpkin Pie Bars

Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender.Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan.It’s an easy swap that makes the crust even more perfect and undetectably gluten free!I did a little research and found out that not all almond flours are made equal, so I’d highly recommend trying this brand first!These bars would make the perfect dessert to bring along to holiday gatherings.Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. .

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