Description
These Pumpkin Pie Bars offer a delightful 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 any time you crave a comforting autumn dessert, these bars are naturally sweetened and dairy-free, making them a delicious and healthier treat.
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). Line an 8×8-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Process the Oats and Mix Crust Ingredients: Using a food processor, pulse the old-fashioned oats until they reach a flour-like consistency. To this oat flour, add the almond flour, coconut sugar, and melted coconut oil; pulse again until the mixture is well combined and crumbly.
- Form and Bake the Crust: Transfer the crust mixture to the prepared baking dish. Press it firmly and evenly into the bottom to create a solid base. Bake in the preheated oven for 10-12 minutes until it becomes lightly golden. Remove from oven and allow to cool completely.
- Prepare the Filling: In a mixing bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt. Mix until the filling is smooth, creamy, and well combined.
- Assemble and Bake the Bars: Pour the pumpkin filling evenly over the cooled crust, spreading it to the edges. Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is fully set and no longer jiggly.
- Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, lift them out using the parchment paper and slice into 12 equal bars for serving.
Notes
- Make sure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- Use full-fat coconut milk for a creamier filling and better texture.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill the bars in the refrigerator for an hour before cutting.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves if you don’t have the spice blend.
