pumpkin pie bars healthy

5 Secrets to Healthy & Delicious Smoothies Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! Be sure to store these bars in the refrigerator. You’re sure to be the talk of your family with this insanely delicious dessert! Or even protein powder? Pumpkin, pecans, coconut oil, and eggs are all known for their anti-inflammatory effects on the body. When I see the first pumpkin spice latte at the coffee shops, it means just one thing to me- Make pumpkin spice protein bars! No sweat! Lin has a passion for food and an incredible palate. Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. How did you come to that calorie count? Ingredients. Grease the bottom (only) of a 9x13-inch baking pan. Cool completely and refrigerator for a minimum of egt hours before cutting into nine pieces. Pumpkin Pie Bars. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. 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. Make filling. While these do require a bit of extra work, they are totally worth it. We are so glad you liked it!!! Pumpkin pie spice and cinnamon: These are perfect fall baking spices. As mentioned previously, it’s really quite easy. These are excellent! Its that time of year again, fall or more commonly known as pumpkin everything. The crust is made from almond flour, warm fall spices, and maple syrup. Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Almond flour is literally ground up almonds so it’s all fat — this is what prevents the crust from being dry. You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. 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 also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. Pumpkin Pie Bars. I first made these in a smaller dish. 2 tbsp granulated erythritol. I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. Will have to try it. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious. 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. Looking for a low-carb option? Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. ... Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. The best secretly vegan pumpkin dessert! You can call this recipe a healthy dessert bar or even a healthy breakfast bar! Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. Set aside. I used pecans for my add ins (in half and left the other half smooth). Healthy Pumpkin Bars will quickly become your new go-to fall baking recipe! Bake for 45 minutes at 350 ºF, chill and enjoy! Give us all the pumpkin LOL! To give them a little extra flair, add pumpkin pie … Like most of my baking recipes, this is a one-bowl, dump-and-stir dessert. I absolutely love the idea of the pumpkin pie bars; it looks so creamy and delicious! <3 They are the best! So, hey, sign me up to eat all the pumpkin pie bars this season! See more ideas about healthy pumpkin bars, healthy pumpkin, pumpkin bars. In my book, that’s a healthy recipe! 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. Crust: 5oz pecans. I made a few different substitutions, and my crust turned out dry. Throw in some pumpkin pie spice and I’m sold, you’ve won my heart and lack of self control. I made them for Thanksgiving. If you don’t have canned pumpkin, sweet potato puree will work great. Oct 16, 2020 - Explore D Zheng's board "Healthy pumpkin bars" on Pinterest. I did not do any subs. I do have a no-bake pumpkin pie with gingersnap crust which is amazing. Classic pumpkin bars get a make-over using whole wheat flour, heart healthy olive oil, and antioxidant rich maple syrup. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. 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. How long will these keep? Any guidance on where I went wrong, or items that you’d for sure not recommend changing? Hi! Delicious, not overly sweet and really came together easily. But, alas, I never pass up an opportunity for cream cheese frosting. Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. I can’t wait to try more of your recipes. You have all of the classic fall flavors in one bite: pumpkin, cinnamon, cardamom, nutmeg, ginger, and cloves.Yet, these pumpkin bars … Add coconut sugar and pumpkin puree to a large bowl. That is what I am missing. Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. The pumpkin in a little hard to tell when it's set. (See below for the link, plus links to more yummy, THM -friendly pumpkin recipes.) You can shake it slightly or use a knife/cake tester to see if it's done. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! Using an electric mixer, whisk ingredients on high speed until stiff peaks form. Let’s dive in to how we make these healthy pumpkin pie bars. No sweat! PRO TIPS FOR MAKING PUMPKIN PIE BARS… Healthy Pumpkin Pie Bars. Let pumpkin bars cool for at least an hour. These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. These pumpkin pie bars are the perfect healthy dessert for any fall occasion! Instead of almond flour, can I use coconut flour instead? I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor! While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. Wonderful! But if you’re looking to maintain a healthy lifestyle this winter, you should eat pumpkin pie in moderation (and always used canned pumpkin, not pie mix). Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! Pumpkin Pie Bars. Our favorites include pumpkin spice latte bites, pumpkin energy bites, and these pumpkin protein bars.. Both names work and trust me, these pumpkin bars are way easier than making a pie. Ingredients for Healthy Pumpkin Pie Bars. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Prep Time 10 mins. Thanks so much! They are much easier than making a pie. So sorry I can’t help you! Reheat them in the microwave after refrigerating if you like yours warm. As someone who loves making their own homemade protein bars, it was only a matter of time before the seasons impacted the flavors. since they would melt. Thanks for such an awesome and healthy treat! Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh … Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! These gluten-free and dairy-free pumpkin pie bars are sure to be the hit of your Thanksgiving dessert table. Their pumpkin pie Perfect Bar is seasonal and comes back in the fall. Before I really got into baking my own recipes, I tried to make a healthy pumpkin pie for Thanksgiving a … We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. They turned out wonderfully! By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? How to Make this Pumpkin Pie Bar Recipe. Easy to throw together, these vegan pumpkin pie bars are perfect for when you don't want to make an actual pumpkin pie but still want to have the same flavor. This recipe is already allergy-friendly and free of … These healthy pumpkin bars are an attempt to counterbalance all the pumpkin spice lattes, slices of pie … I have included a recipe for low-carb paleo pumpkin pie bars in this post. And the steps themselves are really simple. Looking for a low-carb option? Haha yes! Mix well. Beat all filling ingredients together until smooth with an electric hand mixer. 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! Last Modified: October 22, 2020 by Dani. Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing. LOL! SUBSTITUTIONS TO THE RECIPE. They turned out perfectly and my whole, very picky, family loves them! Try keeping some healthy pumpkin bars in your freezer! Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt. Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. Bars + Brownies, Dairy Free, Dessert, Diet, Gluten Free, Nut Free, Recipes, Sweet Things, Video Coconut Flour, pumpkin bars, pumpkin pie bars, pumpkin puree. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). The beauty of it all is that we can have a pumpkin pie AND pumpkin pie bars! I’m not sure how maple syrup will be since it’s not a granular sugar! 4 tbsp butter, melted. They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone?). Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. They are 100% keto-friendly but not lacking in pumpkin flavor! Enjoy these thick, gooey and creamy no bake pumpkin pie bars using just 4 ingredients! Healthy pumpkin pie bars are the perfect recipe to bring to Thanksgiving dinner. I did the math, and used sugarfree syrup, and mine came to 210cals per serving. Your feedback is so helpful for me and our Clean & Delicious community. Place pan back into the oven and bake at 350ºF for 24-28 minutes*. Do you want a whipped topping, but you’re dairy-free? Makes about 18 pumpkin pie squares, perfect for a crowd. They’re thick, sweet and full of fall spices. We love our pumpkin spice inspired recipes around here. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Combine the ingredients for the filling in a large bowl and whisk together until smooth. They’re still fabulous without a special garnish on top! Can’t wait to hear what you think! When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! Two of my favorite desserts happen to be very popular around fall and Thanksgiving time – pecan pie and pumpkin pie. 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. They make a dleicous snack and are delightful with a cup of coffee in the afternoon. This is a really easy pumpkin bar recipe. Delicious! Your email address will not be published. For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. Edited: Open to any suggestions you may have as well to help salvage this batch . She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. Ingredients for Healthy Pumpkin Pie Bars. Preheat the oven to 350 degrees F (175 degrees C). Place crust in the oven at 350ºF and bake for 10 minutes. Nutrition information does not include whipped topping. We made these bars for Thanksgiving and they hit the spot. I used about 1/2 cup of coconut flour and that seemed to work just fine! Prepare the crust by mixing together all crust ingredients, forming a ball. Are perfect bars healthy… Had everything except whipped cream. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices they’re gluten-free, grain-free, and oh so delicious! Makes: 16 bars. How to Make Healthy Pumpkin Bars. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie. I wanted to post a pic but ‍♀️, Your email address will not be published. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! I made these last week and just have to review them – they are DELICIOUS! Slowly add eggs to the pumpkin mixture. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. For the crust: 1 cup rolled oats (if gluten-free make sure package says "gluten-free" like these) ½ cup pecans, chopped ¼ cup maple syrup ¼ cup coconut oil, melted 1 tsp pure vanilla extract (I like this one) ½ tsp sea salt 1/2 cup whole-grain flour (can use any kind) For the filling: Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. I used brown sugar and about a third cup to sweeten. I love this version for breakfast. ¼ tsp + 10 drops liquid stevia. Just perfect for my clean (no processed sugar or preservatives) dessert! Whisk all of the dry ingredients together in a large bowl. I kid you not, no one will be able to tell that these pumpkin pie bars are secretly vegan and healthy!. But, I had a hankering for a baked pumpkin pie so I decided to make sugar free pumpkin pie bars instead. I am not sure how to do this. Try making your own pumpkin pie … Not too sweet, and not too overwhelmingly “pumpkin-ey,” but just right – and absolutely perfect with the whipped cream. Then add the rest of the filling ingredients and mix well. I just made this recipe and it is amazing. So far, I have made my caramel pear pumpkin pie and my favourite pumpkin spice cornbread, so yes, I jumped right in.. Nothing beats a good-for-you fall treat.. So delicious. Coconut oil – if you want to make this an oil free recipe, use unsweetened applesauce in place of the coconut oil. 1 tbsp granulated erythritol. They are best when eaten cold. Not to mention many folks used canned pumpkin pie mix, which has added sugars and syrups. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Pumpkin flavour can be a little controversial; you either love it … Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. I’ll also add that mine didnt turn out anything like the picture but more like the video that’s attached, kind of misleading :/. Did this happen to anyone else? This easy-to-make healthy pumpkin pie recipe will knock your socks off! This homemade pumpkin pie perfect bar recipe is not an exactly the same as what is in the pumpkin pie Perfect Bars but is equally as delicious with protein and nutrition! The pumpkin pie filling is based on the easy Libby’s pumpkin pie recipe made by whisking together: They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Amazing!!! Love these! Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin … For the crust: 1 cup rolled oats (if gluten-free make sure package says "gluten-free" like these) ½ cup pecans, chopped ¼ cup maple syrup ¼ cup coconut oil, melted 1 tsp pure vanilla extract (I like this one) ½ tsp sea salt 1/2 cup whole-grain flour (can use any kind) For the filling: Both of which aren’t exactly small waist friendly. ½ tsp cinnamon. Be sure to buy dairy-free chocolate chips of you need the recipe to be 100% dairy-free. This field is for validation purposes and should be left unchanged. Everything gets mixed together and then transferred into an 8×8, greased baking dish. ¾ cup pumpkin puree. Thanks. Bakes just like classic pumpkin pie but no one will know it’s … Measure out 1 cup cake mix and set aside for topping. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture … These pumpkin pie bars are the perfect healthy dessert for any fall occasion! Pumpkin pie spice – if you don’t keep this spice blend on hand, use a combination of cinnamon, nutmeg, ginger and cloves. I am sure eating them warm with a mug of tea would be absolutely delicious, too. These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! Made with a crumbly oat and pecan crust, these healthy pumpkin pie bars are naturally gluten-free, naturally sweetened and a fun way to enjoy that festive fall flavour in a handheld treat! The result is a low sugar, dairy free treat that’s decadent enough to be considered cake, and healthy … Let it cool completely before cutting! Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. Our best tips & recipes to perfectly sublime smoothies! You can easily double this recipe to fit a 9×13-inch pan. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. Healthy Pumpkin Pie Bar Substitutions. Pour filling … I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. Are you enjoying pumpkin season as much as I am? If you were to sub anything, i’d try oat flour. 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. Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie … Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. This includes the whole wheat (or oat) flour, pumpkin pie … Required fields are marked *. This recipe is vegan (egg & dairy free), oil free and refined sugar free. 2 tbsp heavy cream This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! Should they be refrigerated? The crust is made from almond flour, warm fall spices, and maple syrup. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. Thank you! https://www.allrecipes.com/recipe/235271/easy-pumpkin-pie-bars Instead of using almond flour, I used the leftover almond pulp from making almond milk. For equipment you’ll need: 9×13 pan OR a quarter sheet … Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the … Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. They should last around 5 days. 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. I think the biggest problem is that you used all-purpose flour instead of almond. Add a healthy dollop of whipped cream onto each bar when ready to serve. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. Makes: 16 bars. These are amazing!! https://sugarapron.com/2018/09/03/pumpkin-pie-cheesecake-bars Nice recipe, I know some people at home who will love e it ! They are 100% keto-friendly but not lacking in pumpkin flavor! Made with a crumbly oat and pecan crust, these healthy pumpkin pie bars are naturally gluten-free, naturally sweetened and a fun way to enjoy that festive fall flavour in a handheld treat! Line a 9×9-inch baking pan with parchment paper, leaving a few inches overhanging on two sides to create a sling.I like to use binder clips to help hold the paper in place. Today, we’re putting a healthy spin on one of my favorite fall recipes and I’m excited to share these lightened up pumpkin bars … Keep them refrigerated and don’t top them with whipped cream until serving! Serve with dairy free or regular ice cream, or a little whipped cream for a treat. Don’t have almond flour, white whole wheat will work instead! I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Thoughts? Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe. ½ cup almond flour. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. I usually first try as written, but I don’t have coconut sugar on hand and just wondered. Pumpkin Pie: 4 eggs. My nutrition information came up much higher in calories and macros when I used all almond flour. Arrowroot flour – you can use tapioca starch in its place if desired. Topping for Pumpkin Bars. Have you tested them with a different sweetener in the filling…like maple syrup? While crust is baking, make the filling. These bars look fabulous with the whipped toppings on each. Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! Pumpkin pie is fantastic, but I do love a recipe that’s a bit easier to cut into! Grease and 8×8 baking dish with coconut oil, butter or cooking spray. I tweaked the original recipe ever so slightly. They are much easier than making a pie. Pro Tip: Line your pan with parchment paper so that there’s an overhang around the edges. I also made sugar free whipped cream. These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer followed by the pumpkin pie layer then it’s finished with more crumb) so if you’d prefer an equal amount you could probably make half the amount of crumb mixture and simply only do one bottom layer. So yummy! After inhaling the 1st batch, I immediately made another the next day adding in multiple scoops of raisins and walnuts. The perfect holiday dessert: Healthy Pumpkin Pie Bars! You don’t even need a mixer to whip up the batter – just a couple of bowls and a wooden spoon. Perfect! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … 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. Hey Emily! SO, I decided to whip up a batch of Skinny Pecan Pumpkin Pie Bars. Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. This easy pumpkin pie bars recipe is a cinch to make and are perfect if you don’t own a pie pan. Healthy pumpkin pie bars with a creamy pumpkin filling on a soft, “buttery” almond flour shortbread crust. Pumpkin pie is my absolute favorite part of Thanksgiving. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.

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