Description
These Pumpkin Pie Bars are a delicious and healthier twist on the classic pumpkin pie, featuring a wholesome oat and almond flour crust with a creamy spiced pumpkin filling. Perfect for fall gatherings or a cozy dessert, they are naturally sweetened with coconut sugar and maple syrup, and use coconut milk for richness, making them a dairy-free treat everyone will love.
Ingredients
Scale
Crust
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Make the Crust Mixture: In a food processor, pulse the oats until they achieve a flour-like consistency. Add almond flour, coconut sugar, and melted coconut oil, then pulse again until the mixture is well combined and holds together when pressed.
- Press and Bake the Crust: Firmly press the oat mixture into the bottom of your prepared baking dish to create an even crust layer. Bake it for 10-12 minutes until it sets and starts to lightly brown. Remove from oven and allow to cool slightly.
- Prepare the Filling: In a mixing bowl, whisk together pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
- Assemble and Bake the Bars: Pour the pumpkin filling over the cooled crust, spreading it evenly. Place the baking dish back into the oven and bake for 25-30 minutes, or until the filling is set and firm to the touch.
- Cool and Slice: Allow the bars to cool completely in the pan, which helps the filling firm up further. Once cooled, slice the bars into 12 equal pieces and serve.
Notes
- Use parchment paper to easily lift the bars out of the pan for neat slicing.
- For a gluten-free version, ensure oats are certified gluten-free.
- Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be enjoyed chilled or at room temperature.
