Description
These Pumpkin Pie Bars feature a wholesome oat and almond flour crust topped with a creamy pumpkin filling flavored with pumpkin pie spice. Naturally sweetened with maple syrup and coconut sugar, they offer a healthier twist on traditional pumpkin pie in an easy-to-slice bar format perfect for fall gatherings and dessert lovers.
Ingredients
Scale
Crust
- 2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
Filling
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking.
- Make Oat Flour: Pulse the old-fashioned oats in a food processor until they reach a flour-like consistency. Combine this oat flour with the almond flour, coconut sugar, and melted coconut oil by pulsing again until thoroughly mixed.
- Form and Bake the Crust: Press the oat mixture firmly into the bottom of the prepared baking dish to create an even crust layer. Bake for 10-12 minutes until slightly golden, then remove and allow it to cool.
- Mix the Filling: In a mixing bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
- Assemble and Bake the Bars: Pour the pumpkin filling evenly over the cooled crust. Return the dish to the oven and bake for 25-30 minutes, or until the filling is set and slightly firm to touch.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely before slicing them into 12 equal pieces for serving.
Notes
- Make sure the crust is well cooled before adding the filling to avoid mixing layers.
- You can substitute the almond flour with all-purpose flour if not concerned about gluten.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can also be frozen for up to 2 months; thaw overnight in the fridge before serving.
- Use canned pumpkin puree for best consistency; avoid pumpkin pie filling which contains added sugars and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
