Healthy Pumpkin Pie Bars are a fun twist on traditional pumpkin pie. Crunchy oat n' almond crust topped with classic pumpkin filling. It's granola meets pie, and it's delicious.
WARNING.... healthy pumpkin pie bars ARE NOT a substitute for traditional pumpkin pie. While they are fabulous in their own right, and the perfect seasonal addition to many situations, they ARE NOT Thanksgiving dessert compatible.
WHAT ARE HEALTHY PUMPKIN PIE BARS?
Think granola bar meets pumpkin pie filling. I mean... can you even?? 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. Simple. Satisfying. Perfect.
Serve healthy pumpkin pie bars at lunches, work parties, pot-lucks, as a post dinner treat, after school snack, etc. Absolutely any time but post Thanksgiving dinner. Pumpkin isn't just for tasting amazing. It's good for you. Seriously, it has superfood status and all.
HOW DO YOU MAKE HEALTHY PUMPKIN PIE BARS?
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. Bake 12 minutes.
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. Use a rubber spatula to ensure filling is spread evenly.
FIFTH: Bake, cool, slice and serve!
Frequently Asked Questions:
Can you make the pumpkin pie bars in advance?
Yes. They will keep about 3 days in the refrigerator if they are in an airtight container.
Can almond flour or almond meal be substituted for whole almonds?
Yes. Replace 1 cup of almonds with 1 ¼ cups almond flour or meal.
I'm allergic to nuts, is there a substitution for the almonds?
Unfortunately almonds are a main ingredient of these pumpkin pie bars. I would look for a different recipe if nut free is necessary for yourself or people who will be eating the bars.
Can I sub brown sugar for the coconut sugar?
Yes. Brown sugar can be substituted at a 1:1 ratio and will work well with this recipe.
Can coconut oil be subbed for butter?
Yes. Coconut oil can be subbed at a 1:1 ratio. Just make sure it is in melted, not solid form.
My crust didn't hold together when I sliced the bars. What happened?
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. Pay particular attention to the corners.Print
Healthy Pumpkin Pie Bars are a fun twist on traditional pumpkin pie. Crunchy oat n' almond crust topped with classic pumpkin filling.
For the granola crust:
- 1 cup rolled oats
- 1 cup almonds
- ¼ tsp sea salt
- 2 TBS coconut sugar
- 4 ½ TBS butter, melted
For the pumpkin pie filling:
- ¾ cup packed coconut sugar
- 1 ¾ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup whole milk
- 2 large egg whites
- 1 large egg
- 1 (15-ounce) can unsweetened pumpkin
- Preheat oven to 375 and line an 8x8 inch baking dish with parchment paper.
- To the bowl of a food processor, add oats, almonds, salt, 2 Tbsp. coconut sugar and butter. Pulse until the texture is the consistency of sand (you don't want chunks). Spread mixture into prepared baking dish and press down into an even layer. Bake for 12 minutes.
- While crust is baking, add coconut sugar, pumpkin pie spice, salt, milk, egg whites, egg and pumpkin to a large mixing bowl. Whisk or beat until fully incorporated.
- Spread filling onto crust and bake at 350 for 30-35 minutes, or until the edges are browned and pulling away from the pan.
- Allow bars to cool before slicing into desired shape and size.
- If you would like to sub almond flour or meal for whole almonds you can do so by using 1 ¼ cup of either. Pulse the oats first (without the almond meal/flour) and then add it to the processor and follow recipe directions.
- Make sure to purchase 100% pure pumpkin NOT pumpkin pie filling.
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