Then add the rest of the filling ingredients and mix well. Pumpkin pie is definitely a fan favorite when it comes to pumpkin recipes. They also don’t need to be seasonally appropriate. I’m stopping to buy coconut flour on the way home! 2. Gotcha covered! I find adding it helped to keep me more satisfied and also work as a more filling and well-rounded snack. Preheat the oven to 350 F and coat the baking pan with baking spray. 5 Secrets to Healthy & Delicious Smoothies Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). Our best tips & recipes to perfectly sublime smoothies! As someone who is living the single life, I obviously get tired of the same recipes over and over again. I’m sure the chilled bars or mousse or whatever shape they’re in tomorrow will be just as yummy! This field is for validation purposes and should be left unchanged. This is great for this fall and good use of my pumpkins!!! I don’t do so much baking any more, maybe once a month and usually for the blog, not for us. Ingredients for Healthy Pumpkin Pie Bars 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. Preheat oven to 300 degrees Fahrenheit and line a 9” x 9” pan with parchment paper. This is what I often do whenever I’m based in Australia, where pumpkin puree isn’t readily available. This quick and easy recipe will be your new favorite! can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. When I shared them with some friends at the gym, they immediately asked for the recipe and where to get pumpkin puree from. I bet they would taste wonderful–really want to try this recipe too! Remove crust from the oven and carefully pour pumpkin mixture over the crust. Any guidance on where I went wrong, or items that you’d for sure not recommend changing? You’ll notice that I omitted pumpkin pie spice in the recipe. Once cool, top with optional chocolate frosting before cutting into bars. An extraordinary treat to make for Halloween gatherings and Thanksgiving social affairs are Pumpkin Pie Bars. Let it cool completely before cutting! As such, my freezer is full of random bars, bites, and snacks. Also, be sure you like the taste of your protein powder, as the flavor may take over! These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. 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. 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! My sister requested a batch for her snacks between classes. The pumpkin in a little hard to tell when it's set. Homemade whip is literally life-changing! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … In a medium … I think your recipes are awesome! Mix until combined. Thank you! We are so glad you liked it!!! Home » food » Healthy 4 Ingredient No Bake Pumpkin Pie Bars (Paleo, Vegan, Gluten Free). Preheat the oven to 425°. Instead of using pumpkin pie filling, I used unsweetened pumpkin puree. These pumpkin pie bars look delish! Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. Mixed it all up and tasted it. I used brown sugar and about a third cup to sweeten. Healthy Pumpkin Pie Bars. The beauty of it all is that we can have a pumpkin pie AND pumpkin pie bars! They should last around 5 days. In a food processor, pulse the graham crackers into fine crumbs. 1/3 cup stuffed earthy colored sugar. Cool to room temperature and cut into bars. Great recipe! https://www.joyfulhealthyeats.com/must-make-easy-vegan-pumpkin-pie-bars These pumpkin pie bars are the perfect healthy dessert for any fall occasion! I also added pecans to the chocolate frosting and it tastes divine! Keep them refrigerated and don’t top them with whipped cream until serving! 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. To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to … Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! So yummy! Wonderful! These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! Read my disclosure and copyright policy. I cool it completely then mash until completely smooth. This recipe is dairy-free, gluten-free, and refined sugar-free, so everyone can enjoy it! Make filling. If you were to sub anything, i’d try oat flour. 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. A layer of chocolate on top never hurt! Add coconut sugar and pumpkin puree to a large bowl. Hi! To freeze, allow the bars to cool completely, then cover in several layers of plastic wrap followed by a layer of aluminum foil. If still too crumbly, add up to an extra half-cup. This means that if you click and make a purchase, TBMW receives a small commission, at no cost to you. Thanks for that, I’ll take it into consideration- Cheers, Your email address will not be published. Perfect! Almond flour is literally ground up almonds so it’s all fat — this is what prevents the crust from being dry. Instead of almond flour, can I use coconut flour instead? A quick, easy, no-mess recipe ready in minutes! Your email address will not be published. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. The texture is incredible, and have the perfect balance of sweetness and pumpkin flavor. Bake for 40-50 minutes or until the center is no longer jiggly. This made it infinitely better than it already was — and it was already awesome! Place crust in the oven at 350ºF and bake for 10 minutes. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. Add in the brown sugar, cinnamon, … Added plenty of cinnamon, cloves, & allspice. Protein bars definitely have taken the market by storm. Batter should be thick. 1. My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy! I mean, I published a cookbook chock full of snacks and desserts secretly packed with protein! Don’t have almond flour, white whole wheat will work instead! She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! No Bake Chocolate Coconut Bars- 4 Ingredients! You can freeze these pumpkin slab pie bars for up to a month. Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. Prepare the crust by mixing together all crust ingredients, forming a ball. If you do choose to add it, the cinnamon and clove flavors will be very evident. You can easily use one of my healthy frosting recipes (one of them is even protein-packed!) Looking for more healthy pumpkin sweets? You can use any sticky sweetener, but be wary that it will no longer be a completely sugar-free recipe. A yummy method to praise the appearance of the fall season. I keep whatever is leftover in freezable 1/2 cup portions for other pumpkin recipes. How did you come to that calorie count? I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. Add pumpkin puree, starting with half a cup first. These are excellent! 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. Can’t wait to hear what you think! https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie Want to take these no bake pumpkin pie bars up a notch? . Line a large 8 x 8-inch baking pan with parchment paper and set aside. They are much easier than making a pie. They are also freezer friendly and perfect to portion up in single-serving bars. Edited: Open to any suggestions you may have as well to help salvage this batch . These no bake pumpkin pie bars are no different. Set aside. For the whipped topping, add whipped cream ingredients to a large bowl. Easy to make and a great thanksgiving dessert! I can guarantee that they are freezer friendly, so don’t be afraid to make a double or triple batch. This easy recipe is made gluten free with an almond flour pecan … Using an electric mixer, whisk ingredients on high speed until stiff peaks form. I mean, that IS the best part of pumpkin pie. Just made these for thanksgiving I used coconut cashew butter and it was AMAZING! If still too crumbly, add up to an extra half-cup. With fall and Autumn fever in the air, it means one thing and one thing only- Pumpkin. That was the beginning of the end of half of it before I could even get it in the fridge. Healthy pumpkin pie bars are the perfect recipe to bring to Thanksgiving dinner. that would be so great , Hi Eva! Should they be refrigerated? Had everything except whipped cream. If you don’t have or want to use either of those, I’d suggest sunflower seed butter or almond butter (the former perfect to keep this nut-free). I used about 1/2 cup of coconut flour and that seemed to work just fine! Combine pumpkin, milk, brown sugar, eggs, and pumpkin pie spice for filling in a large bowl; beat with an electric mixer until smooth. Healthy Fluffy Flourless Pumpkin Pancakes. I even made some to keep in my fridge (which already has these protein fudge bars tucked away!). Pumpkin Pie Bars are great for potlucks. Instead of using almond flour, I used the leftover almond pulp from making almond milk. In a food processor, blend together ingredients for crust until you reach a sand like consistency, but the dough holds together when you press between your fingers, about 1 minute. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. I did the math, and used sugarfree syrup, and mine came to 210cals per serving. I did not do any subs. There’s so many I want to try, but the fact that the selection has expanded so widely makes it overwhelming for me to do so! Whether you follow a paleo, vegan, gluten free or sugar free diet, you’re covered. I am sure eating them warm with a mug of tea would be absolutely delicious, too. I’m not sure how maple syrup will be since it’s not a granular sugar! Nice recipe, I know some people at home who will love e it ! These bars look fabulous with the whipped toppings on each. After I shared these homemade pumpkin peanut butter cups (inspired by Reese’s Peanut Butter Pumpkins, but guilt-free! In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Easy. If you do choose to add some protein powder, please check out my tested recommendations– I cannot vouch for any other brands or blends. My nutrition information came up much higher in calories and macros when I used all almond flour. We made these bars for Thanksgiving and they hit the spot. That would be great if we could convert to gr/ml etc. I am one for quick and time effective recipes, so used canned pumpkin puree. I am a fan of using this as it only has one ingredient- pumpkin! <3 They are the best! Have you tested them with a different sweetener in the filling…like maple syrup? Hi, Arman! https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe They turned out wonderfully! They need just four ingredients, and no need to turn on the oven. Snack, dessert or even a cheeky breakfast, these no bake pumpkin pie bars are your answer. 3 Ingredient Paleo Pizza Crusts {keto, low calorie}, 4 Ingredient Protein Brownie Bites (Keto, Vegan, Paleo), 3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free), 3 Ingredient No Bake Keto Peanut Butter Balls (Paleo, Vegan, Low Carb), Flourless Keto Brownies (Paleo, Vegan, Nut Free), 3 Ingredient Paleo Vegan Coconut Crack Bars (Keto, Sugar Free, No Bake). Let pumpkin bars cool for at least an hour. Our best tips & recipes to perfectly sublime smoothies! They turned out perfectly and my whole, very picky, family loves them! Beat all filling ingredients together until smooth with an electric hand mixer. There are so many different ways you can tweak this recipe to make it your own, too: I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee! I made a few different substitutions, and my crust turned out dry. Pour wet mixture into the dry mixture and mix until thick and crumbly. I absolutely love the idea of the pumpkin pie bars; it looks so creamy and delicious! For this method, I steam Kent or Jap pumpkin until soft and tender. Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter. The pumpkin pie base is thick, creamy and smooth, and tastes better than pumpkin pie filling. Do you want a whipped topping, but you’re dairy-free? If you don’t have canned pumpkin, sweet potato puree will work great. Transfer to lined baking pan and refrigerate. Healthy 4-Ingredient No Bake Pumpkin Pie Bars can keep at room temperature but are best refrigerated. The bars should easily come out of the pan. Slowly add eggs to the pumpkin mixture. Lin has a passion for food and an incredible palate. Actually, I took to heart your suggestion of adding chocolate, and added raw cacao nibs for a topping. Hi! I might follow it with a bite of chocolate bar though. Zanne, you are so welcome! For those who’ve been skeptical of pumpkin in protein snacks or desserts, I promise this recipe will have them converted. Secondly, they are cheaper and contain no artificial ingredients. Delicious, not overly sweet and really came together easily. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. If you don’t have access to canned, unsweetened pumpkin, you can easily make your own. How long will these keep? My name is Arman Liew, and I’m stoked to have you here! Haha yes! Step 4 Combine reserved cake mix, sugar, … Love these! Healthy 4 Ingredient No Bake Pumpkin Pie Bars (Paleo, Vegan, Gluten Free). How to Make Pumpkin Bars… In a large bowl, mix the dry ingredients until fully combined. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges. Healthy pumpkin pie bars with graham cracker topping is such a good recipe to make for the holidays, or just when you need some pumpkin goodness. Instant Pot Chicken Thighs with Sticky Honey Garlic Sauce, White Chocolate Cranberry Oatmeal Cookies. Add butter; mix until mixture resembles … I usually first try as written, but I don’t have coconut sugar on hand and just wondered. I really want to try making my own protein bars. You had me at no bake!! Healthy Pumpkin Pie Bars {gluten free & paleo} The perfect holiday dessert: Healthy Pumpkin Pie Bars! * For a stronger pumpkin flavor, feel free to add more than half a cup. Not only do they taste delicious, they are fool-proof and super simple to whip up. Return it to the oven and bake for 45 minutes or until the … Thoughts? Apr 25, 2020 - Beautiful healthy paleo pumpkin pie bars with an almond flour 'sugar cookie' crust. Pour this filling over the par-baked crust. I have to make these. Crust: 1 cup rolled oats 1/4 cup spelt flour 1/4 cup greek yogurt 2 1/2 tbsp maple syrup 1 tsp cinnamon Filling: 1/3 cup spelt flour 1/4 cup brown sugar 2 1/2 tsp cinnamon 2 tsp baking powder 1/4 tsp ginger 1/4 tsp salt 1 15oz. Instructions. 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. Preparation. I look forward to trying another of your easy-peasy recipes soon. While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. Hey Emily! Or even protein powder? or simply melt your favorite chocolate on top. Firstly, they are healthier for you, because you know what goes in them. Top … Then I went for it, adjusting it, as is my way, to suit me, using very different proportions: 1 c coconut flakes, no protein powder, 1/2 c sesame tahini, 1/3 c honey, 2 c pumpkin puree. Transfer dough into the … The crust is made from almond flour, warm fall spices, and maple syrup. I was skeptical of your too-easy recipe. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. LOL! Delicious! since they would melt. ), I’ve tried to incorporate pumpkin into anything. Pour in vanilla extract, maple syrup and coconut oil, and stir to combine with oats until a thick … So sorry I can’t help you! … Thank you!! The crust is made from almond flour, warm fall spices, and maple syrup. In a small bowl, whisk the … May I make a suggestion? 1 cups universally handy flour. Did this happen to anyone else? Give us all the pumpkin LOL! Add pumpkin puree, starting with half a cup first. Prepare the crust by mixing together all crust ingredients, forming a ball. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! 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