Healthy Pumpkin Pie Bars Recipe

Donna Walker

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Indulge in the warmth of autumn with our irresistible Pumpkin Pie, a perfect blend of tradition and innovation. The pie's heartwarming base starts with a gluten-free crust made from almond flour, brown sugar, and cold butter, creating a rich, nutty foundation that pairs harmoniously with the velvety pumpkin filling. Crafted with care, the filling combines creamy pumpkin puree, sweetened condensed milk, eggs, and a medley of spices, including cinnamon and allspice, offering a delightful balance of sweetness and warmth. Topped with a generous sprinkling of chopped pecans, each bite of this pie is a celebration of the season's flavors and textures, making it a timeless favorite for any gathering or cozy evening by the fireplace.

Whether served as the grand finale to your Thanksgiving feast or as a simple pleasure on a crisp fall day, our Pumpkin Pie with almond flour crust is a culinary masterpiece that captures the essence of autumn in every slice. Its gluten-free crust makes it accessible to all, while the delightful combination of nutty notes from the almond flour and the comforting embrace of spiced pumpkin filling creates a memorable dessert experience. This Pumpkin Pie is a true testament to the season's bounty, offering a taste of tradition with a modern twist that will leave you craving its flavors year-round.

Pumpkin Pie Bars Recipe

A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they’re portable. A yummy way to celebrate the arrival of the fall season. The sweetened condensed milk makes it a little naughty but you can play around with substitutions like almond milk if you like.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Equipment

  • Large bowl
  • Pastry Blender
  • Non Greased 2-quart rectangular Baking Dish

Ingredients
  

  • 1 3/4 cup almond flour
  • 1/3 cup packed brown sugar
  • 1 cup cold butter, cut into small pieces
  • 15 oz can pumpkin
  • 14 oz can (1 1⁄4 cups) sweetened condensed milk
  • 2 eggs, slightly beaten
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground allspice
  • 1/3 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, stir together flour, and brown sugar.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.
  • Press remaining crumb mixture onto bottom and halfway up sides of non greased 2-quart rectangular baking dish.
  • In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice.
  • Pour into crust-lined baking dish.
  • Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture.
  • Bake for 50 to 55 minutes or until knife inserted near center comes out clean.
  • Cool in pan on wire rack.
  • Chill in the refrigerator for up to 2 hours.
  • Store covered in refrigerator. Enjoy
Keyword Halloween, healthy eating, holiday treats, homemade, Pumpkin Pie Bars, Thanksgiving, Vegan

About the Author

Donna Walker

Donna Walker is a Health Coach and a powerhouse of empowerment, igniting the wellness journeys of women with unwavering passion. Her expertise lies in the art of weight management, where she not only guides individuals towards healthier lifestyles, but also ensures they conquer their aspirations. Donna's dedication to holistic well-being goes beyond the ordinary – she's a maestro of crafting not only compelling content but also mouthwatering recipes that tantalize the senses. With Donna by your side, you're not just striving for your best self – you're embracing it, one inspiring step at a time.

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