Tags
baking, cinnamon, cooking, dairy free, food, gluten free, healthy dessert, oats, pecans, pumpkin, pumpkin bars, Thanksgiving
Let me just say, “these are incredible”. I know, not a stellar description but trust me they are good. The ingredient list may look a bit long, but several are repeated in each layer.
With a crunchy almond-oat crust, a creamy, orange zest infused pumpkin filling, and a nutty, maple-cinnamon streusel topping, these are the perfect bite. I think I just drooled on my laptop keyboard.
Bake some up this weekend, then save the recipe to switch out traditional Thanksgiving dessert with these pie like bars this year. Make enough for a crowd, double the batch and bake in a 9 x 13″ pan. Family and friends will thank you. Enjoy!
PUMPKIN PIE BARS
makes 16 bars
gluten & dairy free
Crust:
• 3/4 cup ALMOND FLOUR
• 1 cup ROLLED OATS*
• 1/4 cup GRAPESEED or COCONUT OIL (melted)
• 1/4 tsp SEA SALT
• 1/4 tsp BAKING SODA
• 1 tsp PUMPKIN PIE SPICE
• 1/2 tsp CINNAMON, GROUND
• 2 tbsp 100% PURE MAPLE SYRUP
Filling:
• 15 oz can PURE PUMPKIN
• 3 EGGS, large
• 1/3 cup 100% PURE MAPLE SYRUP
• 1/2 cup UNSWEETENED ALMOND or COCONUT MILK
• ZEST FROM 1/2 ORANGE
• 1 tbsp PURE VANILLA EXTRACT
• 1 tbsp PUMPKIN PIE SPICE
• 1/2 tbsp CINNAMON, GROUND
Topping:
• 1/2 cup ALMOND FLOUR
• 1/4 cup ROLLED OATS*
• 1/2 cup PECANS, chopped
• 1 tsp CINNAMON, GROUND
• 2 tbsp 100% PURE MAPLE SYRUP
• 1 tbsp GRAPESEED or COCONUT OIL
*Use gluten free oats if desired.
1. Preheat oven to 350 degrees F and grease an 8 x 8″ or 9 x 9″ square baking dish with oil.
2. Pulse 1 cup oats in food processor or blender until flour consistency (or substitute additional almond flour for oats). In a small bowl combine all crust ingredients (first 8) and press into bottom of prepared pan with a fork or the bottom of a flat measuring cup. Bake for 5-8 minutes until golden brown. Let cool completely.
3. In a large mixing bowl add all filling ingredients (next 8 ingredients), whisk or use an electric mixer to stir until smooth. Pour mixture into cooled crust and bake 10 minutes.
4. While filling is baking combine topping ingredients (last 6) in a small bowl with a fork and set aside. Sprinkle topping over bars after first 10 minutes of baking, return to oven and bake an additional 15 – 20 minutes, or until bars are set. Cool and cut into 16 squares.
VARIATIONS: Sprinkle raisins or dried cranberries over bars after baking. Use walnuts, almonds or pumpkin seeds for pecans. Substitute pure honey for maple syrup.
NUTRITION INFO PER SERVING: Calories 200, Total Fat 13g, Saturated Fat 1g, Cholesterol 40mg, Sodium 75mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 9g, Protein 5g
**Adapted from Multiply Delicious blog’s, Pumpkin Pecan Pie Bars: http://www.multiplydelicious.com/thefood/2012/11/pumpkin-pecan-pie-bars/