And ta-daaa! Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! (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.) They had topped with cinnamon sugar for some extra. It’s an easy pumpkin recipe that’s also paleo, gluten-free, dairy-free, refined sugar-free and can easily be made keto-friendly by using your favorite low carb sweetener! ★☆ Bars can be cut into 24 for smaller squares if needed. Ingredients. My Sugar Free Pumpkin Pie Bars are easy to make, no fiddling with low carb pastry needed. It’s granola meets pie, and it’s delicious.. Pin these Hearty Pumpkin Pie Bars … This post is sponsored in partnership with Bob’s Red Mill. The bars should easily come out of the pan. Healthy Keto Pumpkin Bars. How To Store . Keywords: healthy pumpkin spice bars, light pumpkin spice bars. For some reason I just find pies both daunting, but also a little too special to make for everyday. Instructions. Whisk all of the dry ingredients together in a large bowl. Print Pin. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Store leftover pumpkin bars in an airtight container in the fridge. Pour into a lined baking pan and smooth into an even layer. In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar.Stir in the pumpkin puree.Slowly add the flour mix to the wet ingredients and mix well until everything is combined. Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram. Pour the pumpkin pie filling over the baked crust and spread smooth . The Best Pumpkin Bars I've Ever Had. And ta-daaa! The perfect holiday dessert: Healthy Pumpkin Pie Bars! Can I use walnuts instead of pecans in the crust. Easy to make and tastes exactly like pumpkin pie! THESE PUMPKIN PIE BARS ARE. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! Then they get topped off with a creamy pumpkin pie filling make extra creamy with coconut milk. Why You’ll Love these Healthy Pumpkin Bars. Ingredients in These No Bake Pumpkin Pie Bars. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. Ingredients for Healthy Pumpkin Bars. Thx. It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe. If you’re like me and look forward to making anything with pumpkin in the fall then I know you’ll love these gluten and dairy-free HEALTHY PUMPKIN PIE BARS! You don’t even need a mixer to whip up the batter – just a couple of bowls and a wooden spoon. These healthy pumpkin bars are a great keto-friendly option! 1 hr, 20 Cook Time . Love pumpkin pie but not a fan of rolling out pie dough? Please try again. It’s basically easier than pumpkin pie and for what whatever reason, doesn’t seem as intimidating to the (not so) average baker. I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! I use my stand mixer fitted with whisk attachment; whip cream until light and fluffy. So we’re already off to a delicious start here! Subscribe and get a FREE healthy nut butter ebook! Yay!! With lots of cool whip.”, My sisters and I just look at each other and start laughing like, “Okay so which one of you is going to fulfill Nana’s request?”. These healthy pumpkin pie bars are also great for gatherings because they’re gluten, dairy, grain, and refined sugar free so everyone can enjoy them! Traditionally, pumpkin pie (in its circle form) is made with a flour crust. Simply stir the dry ingredients together. Ingredients. Related Recipes . Print Pin. DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. ★☆ Makes about 18 pumpkin pie squares, perfect for a crowd. 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. It was creamy and smooth. Just see all of my almond flour recipes, here. HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Celebrate the holidays — or National Pumpkin Day (aka the best day EVER) — with my Healthy Pumpkin Pie Bars. That’s it. ★☆. Hope that helps! We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Try making your own pumpkin pie spice. We receive a small commission at no cost to you when you make a purchase using our links. Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated cream, butter and heavy cream. 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. Now, time for the filling! Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth. Pumpkin Streusel Bars. Crunchy oat n’ almond crust topped with classic pumpkin filling. Utterly irresistible! I haven’t used that a ton with baking, but just made sure the sugar has dissolved fully when mixing. How to Make Healthy Pumpkin Pie Bars. Servings: 10. Chill bars in fridge for at least 3 hours, up to overnight. Made this? Bob’s is my go-to, my main man (literally) when it comes to just about all of my pantry baking ingredients. These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. Which tastes like a delicious almond cookie. For the whipped topping, add whipped cream ingredients to a large bowl. This includes the whole wheat (or oat) flour, pumpkin pie spice, baking powder and salt. 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. These bars are best made up to 1 day in advance, or 3-4 hours ahead. If you’ve never made your own crust before I know this can seem overwhelming. I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional! Since we wanted to keep these pumpkin bars healthy, you’re going to need: There are two parts to making these pumpkin bars. Meanwhile, make the filling: in a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, coconut sugar, maple syrup, vanilla, pumpkin pie spice and cinnamon. Ingredients. You can make these pumpkin pie bars in advance, the morning of up to one day ahead. Healthy Pumpkin Pie Bars are a fun twist on traditional pumpkin pie. But no worries – We’re taking the overwhelm out of this pumpkin pie recipe because we’re not making a traditional pie crust, but a crust made with pecans and almond flour. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. As mentioned previously, it’s really quite easy. Healthy Keto Pumpkin Bars. Gotta love pumpkin pie come fall time! They tastes just like pumpkin pie but have so many more nutritional benefits! Servings: 10. Process the pecans in your food processor into little pieces. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! Pumpkin Bar Recipe. I did not text this recipe in an 8×8 or 9×9 pan, but that may work. Healthy Pumpkin Bars with Chocolate Chips | Eating Bird Food Start by mixing your dry ingredients together: the whole wheat flour, pumpkin pie spice, baking soda and salt. 1 hr, 35 Total Time . Just enough sweetness when paired with whip cream. By submitting this comment you agree to share your name, email address, website and IP address with Life Made Sweeter. }, Kale Butternut Squash Salad with farro, feta & cranberries, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}, food processor or small blender (for the crust), whisk, electric hand mixer or stand mixer. I did find, however, that this fall version required significantly more cinnamon/pumpkin pie spice, since pumpkin in a more neutral flavor than banana. Add pumpkin puree, starting with half a cup first. 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