That is what I am missing. No sweat! Wonderful! I just made this recipe and it is amazing. This recipe is already allergy-friendly and free of … They are 100% keto-friendly but not lacking in pumpkin flavor! These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. Nothing beats a good-for-you fall treat.. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Try making your own pumpkin pie … 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 pie … This homemade pumpkin pie perfect bar recipe is not an exactly the same as what is in the pumpkin pie Perfect Bars but is equally as delicious with protein and nutrition! These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet. How to Make this Pumpkin Pie Bar Recipe. I think the biggest problem is that you used all-purpose flour instead of almond. Your feedback is so helpful for me and our Clean & Delicious community. Ingredients for Healthy Pumpkin Pie Bars. Pour filling … Thoughts? This is a really easy pumpkin bar recipe. So delicious. Pumpkin Pie: 4 eggs. I did not do any subs. Pumpkin flavour can be a little controversial; you either love it … How to Make Healthy Pumpkin Bars. If you make this pumpkin baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Coconut oil – if you want to make this an oil free recipe, use unsweetened applesauce in place of the coconut oil. Will have to try it. See more ideas about healthy pumpkin bars, healthy pumpkin, pumpkin bars. They are much easier than making a pie. But, alas, I never pass up an opportunity for cream cheese frosting. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. For the whipped topping, add whipped cream ingredients to a large bowl. These gluten-free and dairy-free pumpkin pie bars are sure to be the hit of your Thanksgiving dessert table. I first made these in a smaller dish. Bars + Brownies, Dairy Free, Dessert, Diet, Gluten Free, Nut Free, Recipes, Sweet Things, Video Coconut Flour, pumpkin bars, pumpkin pie bars, pumpkin puree. 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?). Place bars on a cutting board and cut into 9 squares. Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! LOL! ¼ tsp + 10 drops liquid stevia. and a healthy pumpkin pie filling. The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: Bake for 45 minutes or until set thorugh and lightly golden brown on top. We made these bars for Thanksgiving and they hit the spot. Are perfect bars healthy… Should they be refrigerated? While these do require a bit of extra work, they are totally worth it. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. This includes the whole wheat (or oat) flour, pumpkin pie … Don’t have almond flour, white whole wheat will work instead! I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor! I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. You can easily double this recipe to fit a 9×13-inch pan. This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) Hey Emily! As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie … These are amazing!! Homemade whip is literally life-changing! Thank you!! I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish. ½ cup almond flour. These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. The pumpkin in a little hard to tell when it's set. Haha yes! No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. Place pan back into the oven and bake at 350ºF for 24-28 minutes*. Nutrition information does not include whipped topping. After inhaling the 1st batch, I immediately made another the next day adding in multiple scoops of raisins and walnuts. I used pecans for my add ins (in half and left the other half smooth). 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! The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie … Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. ¾ cup pumpkin puree. Makes about 18 pumpkin pie squares, perfect for a crowd. We have not tried it with anything else. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. Classic pumpkin bars get a make-over using whole wheat flour, heart healthy olive oil, and antioxidant rich maple syrup. Whisk all of the dry ingredients together in a large bowl. These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet. I’m not sure how maple syrup will be since it’s not a granular sugar! I made them for Thanksgiving. Just made these! Both of which aren’t exactly small waist friendly. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. They’re still fabulous without a special garnish on top! Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. These pumpkin pie bars are the perfect healthy dessert for any fall occasion! Prep Time 10 mins. 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!Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Healthy Pumpkin Pie Bar Substitutions. For equipment you’ll need: 9×13 pan OR a quarter sheet … Both names work and trust me, these pumpkin bars are way easier than making a pie. I used about 1/2 cup of coconut flour and that seemed to work just fine! Edited: Open to any suggestions you may have as well to help salvage this batch . They are best when eaten cold. Ingredients for Healthy Pumpkin Bars. Give us all the pumpkin LOL! I do have a no-bake pumpkin pie with gingersnap crust which is amazing. 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. Slowly add eggs to the pumpkin mixture. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. The health benefits of pumpkin won’t necessarily be negated by these additional ingredients. But if you’re looking to maintain a healthy lifestyle this winter, you should eat pumpkin pie in moderation (and always used canned pumpkin, not pie mix). I am sure eating them warm with a mug of tea would be absolutely delicious, too. They are much easier than making a pie. Add a healthy dollop of whipped cream onto each bar when ready to serve. You’re sure to be the talk of your family with this insanely delicious dessert! By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? Thanks for such an awesome and healthy treat! While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. How long will these keep? It’s 100% no-bake too! Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. If you were to sub anything, i’d try oat flour. Healthy Pumpkin Pie Bars. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! I used brown sugar and about a third cup to sweeten. Had everything except whipped cream. Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. I kid you not, no one will be able to tell that these pumpkin pie bars are secretly vegan and healthy!. 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. They’re thick, sweet and full of fall spices. Delicious! As mentioned previously, it’s really quite easy. Required fields are marked *. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture … Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. So far, I have made my caramel pear pumpkin pie and my favourite pumpkin spice cornbread, so yes, I jumped right in.. To give them a little extra flair, add pumpkin pie … You may also use other oils such as avocado … This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Amazing!!! I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing. Enjoy! I can’t wait to try more of your recipes. I made these last week and just have to review them – they are DELICIOUS! Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! So yummy! For the crust: 1 cup rolled oats (if gluten-free make sure package says "gluten-free" like these) ½ cup pecans, chopped ¼ cup maple syrup ¼ cup coconut oil, melted 1 tsp pure vanilla extract (I like this one) ½ tsp sea salt 1/2 cup whole-grain flour (can use any kind) For the filling: These pumpkin pie bars are the perfect healthy dessert for any fall occasion! since they would melt. How did you come to that calorie count? Your email address will not be published. Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin … Line a 9×9-inch baking pan with parchment paper, leaving a few inches overhanging on two sides to create a sling.I like to use binder clips to help hold the paper in place. Reheat them in the microwave after refrigerating if you like yours warm. Pumpkin Pie Protein Bars. Or even protein powder? I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! Our best tips & recipes to perfectly sublime smoothies! The crust is made from almond flour, warm fall spices, and maple syrup. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. Looking for a low-carb option? https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! Thanks. Delicious, not overly sweet and really came together easily. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. Pumpkin pie is fantastic, but I do love a recipe that’s a bit easier to cut into! The crust is made from almond flour, warm fall spices, and maple syrup. These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer followed by the pumpkin pie layer then it’s finished with more crumb) so if you’d prefer an equal amount you could probably make half the amount of crumb mixture and simply only do one bottom layer. It would be nice to top with dark chocolate chips. Set aside. You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. Pumpkin pie is my absolute favorite part of Thanksgiving. Oct 16, 2020 - Explore D Zheng's board "Healthy pumpkin bars" on Pinterest. baked goodies, bars + brownies, DESSERT, DIET, gluten free, paleo. Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. As someone who loves making their own homemade protein bars, it was only a matter of time before the seasons impacted the flavors. I wanted to post a pic but ♀️, Your email address will not be published. They turned out perfectly and my whole, very picky, family loves them! Pour over the crust and smooth into an even layer if needed. They should last around 5 days. Makes: 16 bars. I have included a recipe for low-carb paleo pumpkin pie bars in this post. ½ tsp cinnamon. Let pumpkin bars cool for at least an hour. Can’t wait to hear what you think! Pumpkin pie spice – if you don’t keep this spice blend on hand, use a combination of cinnamon, nutmeg, ginger and cloves. Pro Tip: Line your pan with parchment paper so that there’s an overhang around the edges. Preheat the oven to 350 degrees F (175 degrees C). These are excellent! Do you want a whipped topping, but you’re dairy-free? Instead of almond flour, can I use coconut flour instead? Pumpkin pie is definitely a fan favorite when it comes to pumpkin recipes. I’ll also add that mine didnt turn out anything like the picture but more like the video that’s attached, kind of misleading :/. Have you tested them with a different sweetener in the filling…like maple syrup? Keep them refrigerated and don’t top them with whipped cream until serving! Let’s dive in to how we make these healthy pumpkin pie bars. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. Why You’ll Love these Healthy Pumpkin Bars. This recipe is vegan (egg & dairy free), oil free and refined sugar free. Before I really got into baking my own recipes, I tried to make a healthy pumpkin pie for Thanksgiving a … 2 tbsp granulated erythritol. Our favorites include pumpkin spice latte bites, pumpkin energy bites, and these pumpkin protein bars.. Any guidance on where I went wrong, or items that you’d for sure not recommend changing? Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. You don’t even need a mixer to whip up the batter – just a couple of bowls and a wooden spoon. Did this happen to anyone else? Perfect! The best secretly vegan pumpkin dessert! Pumpkin Pie Bars. Preheat the oven to 350℉. Pumpkin, pecans, coconut oil, and eggs are all known for their anti-inflammatory effects on the body. No sweat! Beat all filling ingredients together until smooth with an electric hand mixer. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. I tweaked the original recipe ever so slightly. Throw in some pumpkin pie spice and I’m sold, you’ve won my heart and lack of self control. SUBSTITUTIONS TO THE RECIPE. When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! Pumpkin Pie Bars. Thanks Dani for creating such a tasty, easy, and healthy sweet treat to satisfy my pumpkin addiction! Thanks so much! I love this version for breakfast. Add coconut sugar and pumpkin puree to a large bowl. Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! Enjoy these thick, gooey and creamy no bake pumpkin pie bars using just 4 ingredients! These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! And the steps themselves are really simple. Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! Dash salt. Mix well. Combine the ingredients for the filling in a large bowl and whisk together until smooth. She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. Hi! Crust: 5oz pecans. Bake for 45 minutes at 350 ºF, chill and enjoy! You can shake it slightly or use a knife/cake tester to see if it's done. This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. Having said that, I definitely have to find a wonderful pumpkin pie recipe out there, except I’d probably have to make a single-serving pumpkin pie for myself to prevent myself from eating an entire pie! I usually first try as written, but I don’t have coconut sugar on hand and just wondered. Hi! For the Pumpkin Pie Filling. Prepare the crust by mixing together all crust ingredients, forming a ball. To make these healthy pumpkin pie bars you’ll need ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, salt, and spices (cinnamon, ground ginger, all spice and nutmeg) Almond flour is perfect for baking because it’s super versatile. Their pumpkin pie Perfect Bar is seasonal and comes back in the fall. Looking for a low-carb option? Arrowroot flour – you can use tapioca starch in its place if desired. In my book, that’s a healthy recipe! As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie recipe every time you tried to make it. They are 100% keto-friendly but not lacking in pumpkin flavor! These pumpkin pie bars look delish! 4 tbsp butter, melted. The bars should easily come out of the pan. Try keeping some healthy pumpkin bars in your freezer! These healthy pumpkin bars are an attempt to counterbalance all the pumpkin spice lattes, slices of pie … The result is a low sugar, dairy free treat that’s decadent enough to be considered cake, and healthy … You have all of the classic fall flavors in one bite: pumpkin, cinnamon, cardamom, nutmeg, ginger, and cloves.Yet, these pumpkin bars … These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. I did the math, and used sugarfree syrup, and mine came to 210cals per serving. Pumpkin Pie Bars. Grease the bottom (only) of a 9x13-inch baking pan. Almond flour is literally ground up almonds so it’s all fat — this is what prevents the crust from being dry. While incredibly delicious and perfect for the season, classic pumpkin bars are typically made with a heavy dose of oil and sugar– not exactly your wholesome snack of choice. I am not sure how to do this. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. I also made sugar free whipped cream. Measure out 1 cup cake mix and set aside for topping. Healthy Pumpkin Bars will quickly become your new go-to fall baking recipe! Be sure to store these bars in the refrigerator. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! The perfect holiday dessert: Healthy Pumpkin Pie Bars! Experiment with different stir-ins. Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. PRO TIPS FOR MAKING PUMPKIN PIE BARS… While crust is baking, make the filling. Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the … 5 Secrets to Healthy & Delicious Smoothies Serve with dairy free or regular ice cream, or a little whipped cream for a treat. My nutrition information came up much higher in calories and macros when I used all almond flour. You can call this recipe a healthy dessert bar or even a healthy breakfast bar! To make these healthy pumpkin pie bars you’ll need ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, salt, and spices (cinnamon, ground ginger, all spice and nutmeg) Almond flour is perfect for baking because it’s super versatile. So sorry I can’t help you! This easy-to-make healthy pumpkin pie recipe will knock your socks off! Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. But, I had a hankering for a baked pumpkin pie so I decided to make sugar free pumpkin pie bars instead. Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert. Pumpkin Pie Bars. Bakes just like classic pumpkin pie but no one will know it’s … ... Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. Thank you! The beauty of it all is that we can have a pumpkin pie AND pumpkin pie bars! Everything gets mixed together and then transferred into an 8×8, greased baking dish. Not too sweet, and not too overwhelmingly “pumpkin-ey,” but just right – and absolutely perfect with the whipped cream. Ingredients. Mix until combined. Today, we’re putting a healthy spin on one of my favorite fall recipes and I’m excited to share these lightened up pumpkin bars … Lin has a passion for food and an incredible palate. Make filling. Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. https://www.allrecipes.com/recipe/235271/easy-pumpkin-pie-bars Then add the rest of the filling ingredients and mix well. This field is for validation purposes and should be left unchanged. Topping for Pumpkin Bars. <3 They are the best! Easy to throw together, these vegan pumpkin pie bars are perfect for when you don't want to make an actual pumpkin pie but still want to have the same flavor. Healthy pumpkin pie bars are the perfect recipe to bring to Thanksgiving dinner. If you don’t have canned pumpkin, sweet potato puree will work great. Its that time of year again, fall or more commonly known as pumpkin everything. Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free. Remove crust from the oven and carefully pour pumpkin mixture over the crust. Nice recipe, I know some people at home who will love e it ! I made a few different substitutions, and my crust turned out dry. They make a dleicous snack and are delightful with a cup of coffee in the afternoon. Love these! Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. They turned out wonderfully! I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie. Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt. Let it cool completely before cutting! These bars look fabulous with the whipped toppings on each. Just perfect for my clean (no processed sugar or preservatives) dessert! Pumpkin … Ingredients for Healthy Pumpkin Pie Bars. Are you enjoying pumpkin season as much as I am? I absolutely love the idea of the pumpkin pie bars; it looks so creamy and delicious! SO, I decided to whip up a batch of Skinny Pecan Pumpkin Pie Bars. 1 tbsp granulated erythritol. When I see the first pumpkin spice latte at the coffee shops, it means just one thing to me- Make pumpkin spice protein bars! Makes: 16 bars. Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! Impacted the flavors has added sugars and syrups bars studded with chocolate chips hey! Gluten free, paleo 16, 2020 by Dani can use tapioca in! Totally plain or even dust with a cup of coffee in the fridge, overly. Holidays right greased baking dish are the perfect recipe to Fit a 9×13-inch pan one will be to! 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