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!
Pumpkin flavour can be a little controversial; you either love it or you hate it and there is nothing in between. I myself am I big fan of pumpkin, I love using it in both savoury and sweet dishes, such as soups, pancakes, and chia puddings, but nothing beats the classic flavour of pumpkin pie. 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. Plus, to help keep the base gluten-free, I opted to use oats and turned them into an oat flour, which is essentially just rolled oats blended into a fine meal. The recipe suggests to do it in the moment, however, you can also whip up a batch and leave it in the freezer for whenever you might need it.
So, if you are a fan of pumpkin pie, you are going to love these pumpkin pie bars! 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.
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These healthy pumpkin pie bars are perfectly spiced, naturally sweetened, vegetarian and gluten-free, making them a delicious treat everyone can enjoy!
- 1 ½ cups rolled oats
- 1 cup pecans
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 4 tablespoons coconut oil, melted + more for greasing
- 15oz can pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup coconut milk (or milk of your choice)
- Preheat oven to 350°F and grease a 8×8 baking dish with coconut oil and line with parchment paper.
- Begin by preparing the crust. In a food processor, combine rolled oats and pecans and blend on high until both oatmeal and pecans are ground into a flour-like meal.
- 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.
- Transfer mixture to the baking dish and, using your hands, press into the bottom of the baking dish packing it down firmly and pressing it evenly to cover all corners of the baking dish. Once complete, transfer baking dish to the oven to bake for 12-15 minutes until the crust is golden.
- Once the crust has baked, remove it from the oven and allow to cool slightly for about 5 minutes.
- While the crust is cooling, prepare the filling. Combine all of the filling ingredients into a large mixing bowl, whisk until well combine and set aside.
- 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.
- Once complete, remove from the oven and allow to cool completely before slicing into 12 squares.
- Pumpkin pie bars can be stored in the fridge for up to 3-4 days.
- Serving Size: 1 bar
- Calories: 202 calories
- Sugar: 8 grams
- Fat: 13 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 4 grams
Keywords: healthy, easy, pecan, oatmeal crust, gluten-free, dairy-free