Healthy Pumpkin Pie Bars

These Healthy Pumpkin Pie Bars are a delightful treat that captures the essence of fall with their warm spices and comforting pumpkin flavor. They’re not only delicious but also a healthier alternative to traditional pumpkin pie, making them perfect for a satisfying dessert or a sweet snack any time of the year.

Why make this recipe

This recipe is a wonderful way to enjoy the flavors of pumpkin pie in a lighter form. With wholesome ingredients like almond flour and coconut oil, these bars provide a tasty option for health-conscious individuals. Plus, they’re easy to make and perfect for sharing with friends and family.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 cup coconut milk

How to make it

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a bowl, mix the almond flour, melted coconut oil, honey or maple syrup, and salt until combined. Press the mixture into the bottom of the prepared baking dish to form the crust.
3. In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, coconut milk, cinnamon, nutmeg, ginger, and cloves.
4. Pour the pumpkin filling over the crust in the baking dish.
5. Bake for 30-35 minutes, or until the filling is set.
6. Let cool before slicing into bars and enjoy!

How to serve it

Serve these Healthy Pumpkin Pie Bars at room temperature or chilled. They are delightful on their own or can be topped with a dollop of whipped cream or a sprinkle of chopped nuts for added texture.

How to store it

Store the bars in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to thaw before serving.

Helpful tips

• Ensure the coconut oil is fully melted but not hot when mixing with other ingredients to prevent cooking the eggs.
• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and results.

Optional variations

• For a nut-free version, you could try using oat flour instead of almond flour.
• If you want more indulgence, add chocolate chips into the pumpkin filling before baking.

Frequently asked questions

Can I use another type of flour instead of almond flour?
Yes, you can try using oat flour or gluten-free all-purpose flour, but this may change the texture slightly.

Can these bars be made vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use maple syrup for sweetening.

What if I don’t have coconut milk?
You can replace coconut milk with any non-dairy milk, such as almond milk or soy milk, though the flavor may vary slightly.

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