Recipe: Pumpkin Pie Bars
Dining with dietary restrictions can make enjoying holiday classics feel just out of reach. These Pumpkin Pie Bars guarantee that won’t be the case with dessert! Simple swaps will easily make this recipe gluten-free and/or dairy-free. And because we couldn’t resist, we amped up the nutrition a bit, too. We reduced the sugar, opted for healthier fats, and even sneaked in a bit of extra fiber. These subtle tweaks ensure the true essence of the dish is not lost. Trust us, but go ahead and try it for yourself!
Pumpkin Pie Bars
Serves 9-12
Ingredients
Crust
- 3/4 C all-purpose flour
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 Tbsp dry white/cannelini/Navy beans, soaked and mashed
Filling
- 1/2 C sugar
- 1 C unsweetened pumpkin puree
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 Tbsp milk
- Dash of salt, to taste
Directions
- Preheat oven to 350°F.
- Add all crust ingredients to a medium bowl. Mix well with your hands and form into a ball.
- Press crust mixture evenly into the bottom of a 9×9 baking pan. Place in the top rack of the oven. Bake 20 minutes.
- Combine all filling ingredients in a food processor/blender or whisk together in a bowl until smooth. Pour filling over crust. Bake 45 minutes on the top rack or until a toothpick or fork stuck into the filling comes out clean.
- Serve warm or refrigerate overnight. Refrigerate in an airtight container up to 5 days.
Swaps
- For the all-purpose flour: 1 1/2 C almond flour
- For the beans: an additional 1 Tbsp coconut oil
- For the unsweetened pumpkin puree: 1 C baby carrots, steamed and pureed
- For the milk: almond, cashew, oat, or soy milk