Healthy Vegan Pumpkin Pie Bars
Pie Bars

Healthy Vegan Pumpkin Pie Bars

  • July 8, 2022

The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling.The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling.1 tsp pumpkin pie spice Instructions Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined.Add the oil and mix in until the mixture resenbles crumbs, and is slightly sticky.Transfer this mixture to a parchment lined 9x5 inch loaf pan, and press evenly using a spatula.Filling: Blend all of the ingredients untl the cashews are broken down and already creamy.You may need to add 1-2 tbsp of non-dairy milk, depending on your blender, and the moisture content in the pumpkin puree for the mixture to blend into a smooth state.Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set., use coconut cream instead of cashews in the pumpkin filling and add 2 tsp more cornstarch.These bars can be stored in the refrigerator for 5 days Nutrition Nutrition Facts Vegan Pumpkin Pie Bars Amount Per Serving Calories 254 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 1g 6% Sodium 63mg 3% Potassium 173mg 5% Carbohydrates 30g 10% Fiber 3g 13% Sugar 14g 16% Protein 5g 10% Vitamin A 6355IU 127% Vitamin C 2mg 2% Calcium 49mg 5% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.cornstarch helps firm the pumpkin filling up as the bars bake.This recipe is for 1 standard loaf pan but can easily be doubled to feed a bigger crowd.Add the oil and mix in until the mixture resembles crumbs, and is slightly sticky.Transfer this mixture to a parchment-lined 9×5 inch loaf pan, and press evenly using a spatula.You may need to add 1-2 tbsp of non-dairy milk, depending on your blender and the moisture content in the pumpkin puree for the mixture to blend into a smooth texture.Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. .

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. .

Vegan Pumpkin Pie Bars with Pecan Crust (Gluten-Free & Easy

Vegan Pumpkin Pie Bars with Pecan Crust (Gluten-Free & Easy

Vegan Pumpkin Pie Bars with Pecan Crust (Gluten-Free & Easy

Vegan pecan pie crust topped with a creamy pumpkin filling.Pecan on the bottom, pumpkin pie on top, it’s a Thanksgiving party in your mouth.I’ve made these bars evert year since I first created them back in 2014 and they are a major hit every time.The pecan pie base is made in just minutes in a food processor and the pumpkin filling comes together in no time.After I made these bars, BL persuasively recommended the leftovers not see the interior of my office.To make these bars, you’ll need ingredients for both the pecan crust and the creamy pumpkin pie filling.While they are perfect on their own, the dollop of coconut whipped cream on top completes the pie experience.I used my basic coconut whipped cream recipe (tutorial here) and added a sprinkle of cinnamon.Line a 8×8 inch baking square pan with a parchment paper overhang.To do this, cut two large strips of parchment paper longer than the baking dish, then overlap in the middle.In a small bowl, whisk together the maple syrup and cornstarch until dissolved.Then, place that alongside the the remaining ingredients in the base of the same food processor and blend until creamy, scraping down the sides as needed.Pour the filling onto the pecan crust and bake in the oven for 35-40 minutes, or until completely set.Which is complete torture when your whole house smells like cinnamon, nutmeg and toasted nuts.Instead of enjoying dessert after a large holiday meal, like Thanksgiving, I prefer to indulge the next morning.My day-after ritual involves relaxing on the couch while outfitted with a Christmas movie, oversized cup of black coffee, and a giant plate of pie from the evening before.While my sisters were active members of the turkey sandwich club, Friday was my pie day.Leave a comment, rate it, and tag your Instagram photos with #delishknowledge .Vegan Pumpkin Pie Pecan Bars Author: Alex Caspero.cornstarch or arrowroot starch 1/4 cup 100% pure maple syrup.ground nutmeg Whipped coconut cream, for topping Video On Off Instructions Preheat oven to 350° F. Place 2 1/2 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.Add butter and pulse until mixture is finely ground and resembles wet sand.In a small bowl, whisk the cornstarch into the maple syrup until combined.Place this along with the pumpkin puree, sugar, vanilla extract, coconut cream, cinnamon, ginger and nutmeg in the same food processor (no need to wipe it out first) and blend until creamy and smooth, scraping down the sides as needed.Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.Serve squares with a dollop of whipped coconut cream and pecans.If your coconut milk is too watery, omit it all together as too much liquid in these bars won’t allow them to set up correctly. .

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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Easy Pumpkin Pie Bars (Secretly Vegan)

Easy Pumpkin Pie Bars (Secretly Vegan)

Easy Pumpkin Pie Bars (Secretly Vegan)

I kid you not, no one will be able to tell that these pumpkin pie bars are secretly vegan and healthy!You have all of the classic fall flavors in one bite: pumpkin, cinnamon, cardamom, nutmeg, ginger, and cloves.But sometimes I like to dress things up to make it look like it came from a bakery 😉 And then I don’t tell them it was actually me who was the baker haha!Now, many people think that if it’s healthy or even vegan, that must mean it requires a ton of ingredients that are hard to find or expensive.Pumpkin pie spice (or a blend of cinnamon, cloves, ginger, nutmeg, and cardamom).Arrowroot starch or cornstarch (I also give an option for flaxseed in the recipe card!).But don’t worry; while made with the simplest of plant based ingredients, you’ll be shocked at how deliciously fall-like these pumpkin pie bars taste!Now, you’ll make the egg-free pumpkin pie bar filling: reduce the oven heat to 350F.Then, back into the food processor, add all of the remaining ingredients and blend until smooth.Pour the filling on top of the pie crust and smooth over until it touches the edges of the pan.These pumpkin bars will take about 30 minutes to bake, give or take, but you’ll know when they’re ready by seeing if most of the edges of the pumpkin pie filling are set (so they don’t wiggle), but the very middle of the baking pan might be slightly “wet” looking and wiggle a little.The top of the pumpkin bars might also look a little browner than usual- this is partly due to the coconut sugar, but it will also be slightly darker (not burnt though!If you have any leftovers, you can easily store these vegan pumpkin pie bars in an airtight container in the fridge or even freeze them for up to a month.To defrost, simply place the bars into the fridge to slowly thaw for about a day.if you don’t have arrowroot starch or cornstarch, you can swap in 2 tablespoons of ground flaxseed mixed with 1/3 cup water.My favorite pumpkin pie spice blend that I’ve tried is by Simply Organics, but if you want to make your own, I recommend using the one by Liv Well Bake Often.My favorite pumpkin pie spice blend that I’ve tried is by Simply Organics, but if you want to make your own, I recommend using the one by Liv Well Bake Often.Serve with a bit of coconut whipped cream and extra maple syrup!Serve with a bit of coconut whipped cream and extra maple syrup! .

Pumpkin pie bars with almond cookie crust [vegan & paleo

Pumpkin pie bars with almond cookie crust [vegan & paleo

Pumpkin pie bars with almond cookie crust [vegan & paleo

Besides, with American Thanksgiving coming up what would November be without some sort of pumpkin pie related recipe?Because these pumpkin pie bars with almond cookie crust are so much faster and easy to make.Plus they make the perfect little bite-size treats to serve up for Thanksgiving dinner.These pumpkin pie bars start with an almond cookie crust.I like to top these bars off with some coconut whipped cream and a dash of cinnamon.These pumpkin pie bars with almond cookie crust are best enjoyed within 1-2 days of being prepared.These pumpkin pie bars with almond cookie crust are:. .

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. .

Raw Pumpkin Pie Bars

Raw Pumpkin Pie Bars

Raw Pumpkin Pie Bars

Healthy, portable pumpkin pie bars made with wholesome ingredients that require no baking.These bars encompass everything there is to love about pumpkin pie, sans the butter, white sugar and cream.Topped with chopped pecans for welcomed texture, these fall-forward bars are downright incredible.Our executive food editor, Ann, roasted a whole pumpkin on Facebook live so the viewers could bear witness to how unbelievably EASY it was!!She gutted out the beautiful, vibrant flesh and blended it into a lusciously creamy puree that we used to make a plethora of fun, fall recipes.I’ve been equally loving the sweet and savory pumpkin dishes, personally.In addition to it’s beautiful color, creamy texture and rich taste, pumpkin is a fabulous source of fiber, vitamin A, and potassium.It’s also naturally very low in calories and acts as a great stand-in for butter and oil in most baked goods.1 from 1 vote Print Pin Prep Time: 20 minutes Total Time: 20 minutes Servings: 12 bars Calories: 221 kcal Author: Jamie Vespa MS, RD Ingredients ▢ 1 1/2 cups old fashioned oats.Add cashews and blend for 3-4 minutes, scraping down the sides as needed, until finely ground.Add honey, coconut oil and pinch of sea salt and blend until ingredients start to form a dough (refer to picture above).* To make bars vegan, sub honey for brown rice syrup or maple syrup Nutrition Serving: 1 g | Calories: 221 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 9.5 g | Saturated Fat: 4 g | Sodium: 32 mg | Fiber: 4 g | Sugar: 20 g Tried this Recipe? .

Gluten-Free Pumpkin Pie Bars [Easy & Healthy]

Gluten-Free Pumpkin Pie Bars [Easy & Healthy]

Gluten-Free Pumpkin Pie Bars [Easy & Healthy]

Today I'm going to show you my recipe for the ultimate Gluten-Free Pumpkin Pie bars that are simple, healthy and absolutely scrumptious.I like the almond flour from Bob's Red Mill because it's super fine and it's blanched.You blend all those things up in your food processor until it forms a dough, pop it into your pan, press it down with your fingers and your crust is done!Full-fat canned coconut milk has an awesome thick texture that is perfect in these healthy pumpkin pie bars.I don't personally find it too overpowering with the other flavors, and actually, really like the touch of sweetness that it adds.Since I was on a mission to make these healthy pumpkin pie bars not only gluten-free, but also dairy-free and refined sugar-free, we had to find alternative sweeteners.Both add the perfect amount of sweetness, but they also each have an almost caramel-y flavor which pairs so well with the warm spices.I promise you won't miss the refined sugar one bit in this recipe.Once we have that pressed into the pan, we can pop the food processor back on the base and make the filling.The pumpkin pie filling is as easy as adding everything into the bowl and blending it up until smooth.For some reason I just find pies both daunting, but also a little too special to make for everyday.Recipes like my zucchini brownies and pumpkin quinoa breakfast bars are on constant rotation.So basically, they're something you should be making all season long and enjoying for breakfast, snacks, and dessert! .

Pumpkin Pie Bars (with Chocolate Chips!) « Clean & Delicious

Pumpkin Pie Bars (with Chocolate Chips!) « Clean & Delicious

Pumpkin Pie Bars (with Chocolate Chips!) « Clean & Delicious

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. .

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