Description
These Pumpkin Pie Bars offer a delicious and healthier twist on traditional pumpkin pie by featuring a wholesome oat crust and a creamy spiced pumpkin filling. Perfect for fall gatherings or an anytime treat, these bars are naturally sweetened and dairy-free, making them a delightful dessert option.
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.
- Process the Crust Ingredients: In a food processor, pulse the old-fashioned oats until they become a flour-like consistency. Add almond flour, coconut sugar, and melted coconut oil to the processor and pulse until everything is combined well into a crumbly mixture.
- Form and Bake the Crust: Press the oat mixture firmly and evenly into the bottom of the prepared baking dish to create a uniform crust layer.
- Bake the Crust: Place the crust in the oven and bake for 10 to 12 minutes until it is set and slightly golden. Remove and let it cool completely before adding the filling.
- 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 the mixture is smooth and creamy, ensuring the cornstarch is well incorporated.
- Assemble and Bake the Bars: Pour the prepared pumpkin filling over the cooled crust, spreading it evenly. Bake the bars at 350°F (175°C) for 25 to 30 minutes or until the filling is firm and set.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cooled, slice into 12 equal pieces for serving.
Notes
- For best results, ensure the crust is completely cooled before adding the filling to prevent sogginess.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger if unavailable.
- These bars are dairy-free and can be stored in an airtight container in the refrigerator for up to 5 days.
- To make the crust nut-free, consider replacing almond flour with additional oat flour.
- If you want a firmer filling, chill the bars in the refrigerator for a couple of hours before slicing.
