Healthy Pumpkin Pie Bars
Published 10/25/2019
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These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The crust is made from almond flour, warm fall spices, and maple syrup.
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.
Dessert Bars > Pie
Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! 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.
Healthy Pumpkin Pie Bars
Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. They are much easier than making a pie. 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.
Recipe Tweaks
There are so many different ways you can tweak this recipe to make it your own, too:- Do you want a whipped topping, but you’re dairy-free? Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first).
- Don’t have almond flour, white whole wheat will work instead!
- If you don’t have canned pumpkin, sweet potato puree will work great.
Pumpkin Pie Bar Occasions
I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee! I am sure eating them warm with a mug of tea would be absolutely delicious, too. 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. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING.
More Pumpkin Desserts
- Pumpkin Almond Butter Freezer Fudge
- Grain Free Pumpkin Brownies
- Pumpkin Peanut Butter Cups
- Oil Free Chocolate Pumpkin Muffins
- Single Serve Pumpkin Mug Cake
Healthy Pumpkin Pie Bars
These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The crust is made from almond flour, warm fall spices, and maple syrup. 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.
Ingredients
Crust
- 1.5 cups almond flour, superfine
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Filling
- 1/2 cup coconut sugar
- 1 cup pumpkin puree
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. Spray parchment paper with cooking spray. Set aside.
- Prepare the crust by mixing together all crust ingredients, forming a ball. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges 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.
- Place crust in the oven at 350ºF and bake for 10 minutes.
- While crust is baking, make the filling. Add coconut sugar and pumpkin puree to a large bowl. Mix until combined. Slowly add eggs to the pumpkin mixture. Then add the rest of the filling ingredients and mix well.
- Remove crust from the oven and carefully pour pumpkin mixture over the crust. Place pan back into the oven and bake at 350ºF for 24-28 minutes*.
- Let pumpkin bars cool for at least an hour. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. The bars should easily come out of the pan. Place bars on a cutting board and cut into 9 squares.
- For the whipped topping, add whipped cream ingredients to a large bowl. Using an electric mixer, whisk ingredients on high speed until stiff peaks form.
- Add a healthy dollop of whipped cream onto each bar when ready to serve.
Tips & Notes
- Time varies by oven.
- Nutrition information does not include whipped topping
Watch It
[adthrive-in-post-video-player video-id=”IvINvJ31″ upload-date=”2018-10-13T14:15:01.000Z” name=”Healthy Pumpkin Pie Bars” description=”These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The crust is made from almond flour, warm fall spices, and maple syrup. 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.”]
Nutrition
Calories: 144 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 7 g, Fiber: 1 g, Sugar: 15 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, Nice to meet you, I am Aanad
Wow, It is very awesome and perfect post! An opportunity to read such great blog. It gives me a lot of knowledge. Thanks for sharing your knowledge.
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I will definately gonna try this mann . thanks for sharing this with us
In no way comparable to traditional, yummy pumpkin bars. The coconut sugar gives it an awful bitter flavor!
We made these bars for Thanksgiving and they hit the spot. Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! Thank you!!
Homemade whip is literally life-changing!
Hi! I made a few different substitutions, and my crust turned out dry. Any guidance on where I went wrong, or items that you’d for sure not recommend changing? I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. Thoughts?
Edited: Open to any suggestions you may have as well to help salvage this batch 🙂
Hey Emily! I think the biggest problem is that you used all-purpose flour instead of almond. Almond flour is literally ground up almonds so it’s all fat — this is what prevents the crust from being dry. So sorry I can’t help you!
These are excellent! They turned out perfectly and my whole, very picky, family loves them!
YAY! Glad you loved it!
I just made this recipe and it is amazing. Delicious, not overly sweet and really came together easily. I did not do any subs. Had everything except whipped cream. That is what I am missing. It would be nice to top with dark chocolate chips. I am not sure how to do this. since they would melt.
So glad these were a hit!
So yummy! Just made these! Instead of using almond flour, I used the leftover almond pulp from making almond milk. Perfect!
Delicious! I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting,
Nice recipe, I know some people at home who will love e it !