Pumpkin Pie Bars

Confession: I made these pumpkin pie bars over a week ago with every intention of photographing them and posting way before thanksgiving but… I ate them all before I had a chance! Yep, that’s how much I enjoyed them.

So here I am, at the last minute, posting a thanksgiving recipe. But there is still 48 hours until the big feast. Which leaves you plenty of time to make these Pumpkin Pie Bars!

It seems like as soon as the leaves start to change color everyone gets in a frenzy about pumpkins. So I’m kinda late to the party but I’m making a grand entrance with these bars.

The best part about them? They have zero added sugar, all the nutritional goodness, and are satisfyingly good.

These bars are loaded with fiber, B vitamins for energy, and beta carotene from the pumpkins.

The whip cream elevates these bars and makes them super pretty. Both coconut whip cream and unsweetened heavy cream work fabulously.

Tip for Blood Sugar Control: fat is more complex for the body to break down than carbs – which means it will slow the absorption of the (natural) sugar from the carbohydrates and help keep your blood sugar stable. So adding that dollop of whip cream not only adds flavor and texture, it’s also providing that little bit of fat that you want.

I hope you enjoy these Pumpkin Pie Bars! Wishing you a Happy Thanksgiving!!

Pumpkin Pie Bars

Ingredients:

Crust:

  • 10 medjool dates, pitted
  • 1 cup rolled oats
  • ¾ cup pecans, raw unsalted
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • Pinch of salt

Pumpkin Filling:

  • 15 oz pumpkin puree
  • 11 medjool dates
  • 2 eggs
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Topping (optional):

  • Coconut whip cream or heavy cream whip
  • Chopped pecans

:

Directions:

For crust:

  • Preheat oven to 350 degrees
  • Place dates, oats, pecans, oil, vanilla, and salt in a food processor. Blend until it can stick together (1 to 2 minutes).
  • Press mixture into a lined 8×8 baking pan until it is spread evenly.
  • Bake for 5 minutes (no longer than this as it can easily burn), remove from oven and set aside

For filling:

  • Wipe the food processor clean.
  • Place dates and pumpkin in food processor and blend until smooth.
  • Add eggs, cinnamon, vanilla, and baking powder. Blend until smooth (about 2 to 3 minutes).
  • Pour mixture over the crust and spread it out evenly.
  • Bake 25 minutes.
  • Remove from oven and allow it to cool completely.
  • Cut into 16 bars. Place a dollop of coconut whip cream or unsweetened heavy cream onto each bar. Sprinkle with chopped pecans.

    For coconut whip : Place a 15 ounce can of coconut milk in the fridge for at least 2 hours. Take out and remove the creamy white part from the top (leave the liquid in the can.) Beat with 2 tsp vanilla extract until starts to turn into a whip (about 5 minutes). If you want it sweet then add 2 tbsp maple syrup

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