These secretly healthy pumpkin pie bars are truly easy, but knowing when the pumpkin pie filling has set and is ready to take out can be tricky. If you’ve never made your own crust before I know this can seem overwhelming. https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe When ready to eat, simply defrost your snack bars by placing them in the refrigerator the night before. Remove cream only  from can (discard water or save for smoothies) and whip with electric mixer until light and fluffy. To make the pie “crust,” throw all the ingredients in a food processor and blend until a sticky mixture forms. Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! I can’t wait to try these! I made this a day ahead and the crust held up great. It’s creamy and absolutely delicious! Add in the chilled coconut oil, chilled water (starting with 2 tbsp), and maple syrup, and pulse until … It’s granola meets pie, and it’s delicious.. Pin these Hearty Pumpkin Pie Bars … You can also transfer the bars to an air tight container with a resealable lid. Not sure if this will work, but I can’t eat certain sugars like coconut and I also don’t have much of a sweet tooth Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. I recommend adding the whipped topping as you eat the bars so it’s nice and fresh. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. I genuinely prefer this healthier version to the regular pumpkin pie! HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. The crust is made from almond flour, warm fall spices, and maple syrup. THMs, this is perfect for the fall and winter holidays, take it along to holiday dinners and easily stay on plan. Instructions. I was surprised at how smooth it was with almond flour. Course: Breakfast. Sounds great! Store bars in the fridge for up to 5 days. These healthy pumpkin pie bars also aren't as “daunting” as a pie to make. I’d like to think my Nana would approve of my homemade pumpkin pie bars, but she was somewhat of a traditionalist. We receive a small commission at no cost to you when you make a purchase using our links. Subscribe to the newsletter to get the latest recipe updates and our ebook! Ingredients. If your crust seems dry and doesn’t seem to be holding together well, add another 1-2 Tablespoons of coconut oil. Your email address will not be published. Related Recipes . Ingredients. These bars are best made up to 1 day in advance, or 3-4 hours ahead. Posted September 28, 2020 In Bars and Brownies, Dessert, Fall, Freezer-friendly, Gluten Free, Healthy, Keto / Low Carb, Make Ahead, paleo, Pastry, Pies / Crumble / Crisps, Recipes, Refined Sugar-Free, Snacks. I did find, however, that this fall version required significantly more cinnamon/pumpkin pie spice, since pumpkin in a more neutral flavor than banana. Percent Daily Values are based on a 2000 calorie diet. To reheat, you can either bake them in the oven at 350F for about 10 minutes or microwave them on a heat-safe plate until warm. Traditionally, pumpkin pie (in its circle form) is made with a flour crust. I personally wanted a thin bar, for a nice sweet end to a meal.The texture is very pumpkin pie like. COPYRIGHT ©2020 Life Made Sweeter. Let pumpkin bars cool for at least an hour. *. Allow the crust to cool for 15 minutes before making the pumpkin pie filling. I’m so excited that there’s a pumpkin pie recipe with ingredients that I can actually eat! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram. I did find, however, that this fall version required significantly more cinnamon/pumpkin pie spice, since pumpkin in a more neutral flavor than banana. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. Then, use a spatula to evenly press the mixture into the bottom of the pan. Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! How to Make Healthy Pumpkin Pie Bars. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Ingredients for Healthy Pumpkin Bars. Chill bars in fridge for at least 3 hours, up to overnight. I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional! Check your email for a confirmation link. Could I use maple sugar instead of the coconut sugar. Pour the pumpkin pie filling over the baked crust and spread smooth . They had topped with cinnamon sugar for some extra. Mister gave this 2 thumbs up and my youngest grandkids love it too! But there are loads of dairy-free whipped topping alternatives if you’re looking for a store-bought option. How to Make Healthy Pumpkin Spice Granola Bars. Remove from oven and allow to cool slightly. and a healthy pumpkin pie filling. Just see all of my almond flour recipes, here. My Recipes My Lists My Calendar. Love pumpkin pie but not a fan of rolling out pie dough? Easy to make and tastes exactly like pumpkin pie! Be sure to store in fridge until ready to serve. Crust: 1 cup rolled oats 1/4 cup spelt flour 1/4 cup greek yogurt 2 1/2 tbsp maple syrup 1 tsp cinnamon Filling: 1/3 cup spelt flour 1/4 cup brown sugar 2 1/2 tsp cinnamon 2 tsp baking powder 1/4 tsp ginger 1/4 tsp salt 1 15oz. Save my name, email, and website in this browser for the next time I comment. Set aside. It’s an easy pumpkin recipe that’s also paleo, gluten-free, dairy-free, refined sugar-free and can easily be made keto-friendly by using your favorite low carb sweetener! These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. Instructions. We love making these pumpkin bars along with these other pumpkin recipes like our Healthy Pumpkin Bread, Paleo Pumpkin Cookies and these Keto Pumpkin Donut all through September, October and November once the weather cools down. Print Pin. PIN HERE for later and follow my boards for more recipe ideas. So glad to hear it. Course: Breakfast. Which tastes like a delicious almond cookie. ★☆ Sugar: I recommend cane or coconut sugar. Pour into a lined baking pan and smooth into an even layer. There was an error submitting your subscription. This post may contain affiliate links. If you are feeling ambitious, you can make your own whipped cream topping by whipping a chilled (overnight) full-fat can of coconut milk. Whisk all of the dry ingredients together in a large bowl. Try making your own pumpkin pie spice. Lovely lower carb option for pumpkin pie. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. Sign up now to get a FREE low carb / Keto-friendly recipe e-book, plus access to subscriber exclusives! These bars are almost like a cross between a pumpkin cake and a pumpkin pie. This information will not be used for any purpose other than enabling you to post a comment. Gotta love pumpkin pie come fall time! This is a rich pie, best eaten after a suitably hearty walk. The Best Pumpkin Bars I've Ever Had. Simply stir the dry ingredients together. It’s basically easier than pumpkin pie and for what whatever reason, doesn’t seem as intimidating to the (not so) average baker. Deliciously healthy pumpkin pie bars made with a deliciously sweet, refined sugar-free pecan crust. Why You’ll Love these Healthy Pumpkin Bars. This guilt free dessert is perfect for fall! These healthy pumpkin bars are a great keto-friendly option! 15 min Prep Time . As always, all thoughts and opinions are my own. ★☆ I loved it so much for Thanksgiving I’m making it again (4 days after I ate them all)! … Yay!! These pumpkin pie bars start with an almond cookie crust. Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. Easy Pumpkin Pie Bars. We’re using Bob’s Red Mill Super-Fine Almond Flour for the crust, making these healthy pumpkin pie bars grain free and a paleo friendly dessert. ★☆ tag me on social and hashtag so Ican see what you’ve made! Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. And since Thanksgiving is on the horizon, it’s about time we give a twist to traditional pumpkin pie and go for a healthy pumpkin pie bar. Cook Time: 20 minutes. Allow the crust to cool for 15 minutes before making the pumpkin pie filling. Classic pumpkin pie recipes are typically made with a combination of all purpose flour, brown sugar, evaporated cream, butter and heavy cream. If you’re like me and look forward to making anything with pumpkin in the fall then I know you’ll love these gluten and dairy-free HEALTHY PUMPKIN PIE BARS! Healthy Pumpkin Bars with Chocolate Chips | Eating Bird Food We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Pour the pumpkin pie filling over the baked crust and spread smooth. Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. The top 20 Ideas About Healthy Pumpkin Pie Bars. And ta-daaa! Prep Time: 10 minutes. Yes maple sugar should be fine! You just can’t go wrong with their amazing quality and product line up! In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar.Stir in the pumpkin puree.Slowly add the flour mix to the wet ingredients and mix well until everything is combined. Bake for 35-40 minutes, until middle has just set. Process the pecans in your food processor then add almond flour, sugar, and melted ghee (or whatever fat you’re using). They’re perfect for making ahead of time, and they’re full of warm spices that are perfect for fall, Halloween and Thanksgiving. Bakes just like classic pumpkin pie but no one will know it’s … Thank you! If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients. That’s all the approval Gubba needs. Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. These bars are almost like a cross between a pumpkin cake and a pumpkin pie. Hi, these look awesome. Whisk together the wet ingredients. Delicious and healthier recipes to sweeten up your life. Made with a crumbly oat and pecan crust, these healthy pumpkin pie bars are naturally gluten-free, naturally sweetened and a fun way to enjoy that festive fall flavour in a handheld treat! How To Store . Bake for 12-15 minutes at 350ºF. My recipe tweaking efforts were ultimately rewarded by this glorious pan of tasty Healthy Pumpkin Breakfast Bars. It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. They are so moist and flavorful….lots of spice! My trim healthy mama s pumpkin pie bars were thin because I baked them in a 9×13 pan. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. Recipes like my zucchini brownies and pumpkin quinoa breakfast bars are on constant rotation. This easy recipe is made gluten free with an almond flour pecan … Add pumpkin puree, starting with half a cup first. By submitting this comment you agree to share your name, email address, website and IP address with Life Made Sweeter. Servings: 10. They are gluten free, vegan, and refined sugar free. can pumpkin puree 1 (scant) cup milk 1 egg (or any egg substitute such as a flax egg, etc) 2 tsp vanilla. The bars should easily come out of the pan. Pumpkin Bar Recipe. More healthy pumpkin recipes you will love: These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life. They tastes just like pumpkin pie but have so many more nutritional benefits! It was creamy and smooth. Yes! Posted in Brownies & Bars, Fall & Thanksgiving, Healthy, Healthy Sweet Tagged all-purpose … Then press down into a parchment lined pan and bake for about 10 minutes at 350ºF. And now we're adding something new to the list. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! As I mentioned above, these Pumpkin Pie Bars are like pumpkin pie in bar form. These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet. Save my name, email, and website in this browser for the next time I comment. I doubt she (or anyone else for that matter) would know these are dairy-free and made with coconut milk instead of heavy cream though…. They are gluten free, vegan, and refined sugar free. ★☆. If you want them thicker, use an 8×8 or 9×9 pan. Made with a buttery and slightly sweetened shortbread crust; Easy to prepare and can be made into different size bars! They are made with no refined sugars and has a date-based crust. Check out how to make these healthy pumpkin spice granola bars below. Sugar Free Pumpkin Pie Bars | THM S, Low Carb - Oh Sweet Mercy Save Recipe. HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … This is a really easy pumpkin bar recipe. Place bars on a cutting board and cut into 9 squares. For some reason I just find pies both daunting, but also a little too special to make for everyday. Add butter; mix until mixture resembles coarse crumbs. They are so moist and flavorful….lots of spice! https://www.fitmittenkitchen.com/healthy-pumpkin-pie-bars-paleo Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin … You start with making flax egg (ground flaxseed + water) and letting it sit a few minutes. Healthy Pumpkin Pie Bars {gluten free & paleo} The perfect holiday dessert: Healthy Pumpkin Pie Bars! Did you make this recipe? I haven’t used that a ton with baking, but just made sure the sugar has dissolved fully when mixing. These healthy pumpkin pie bars are also great for gatherings because they’re gluten, dairy, grain, and refined sugar free so everyone can enjoy them! Add lifemadesweeter@gmail.com to your email contacts so that you don't miss it. Let’s dive in to how we make these healthy pumpkin pie bars. For the whipped topping, add whipped cream ingredients to a large bowl. The longer the bars sit (past 2 days) the softer the crust gets. Their Super-Fine Almond Flour is made from blanched almonds (not whole almonds, that’s “almond meal”) and is perfect for all of your grain-free baking needs. Pumpkin flavour can be a little controversial; you either love it or you … I couldn’t let another season pass by without bringing you everyone’s holiday favorite: PUMPKIN PIE… in bar form! Pumpkin Pie Bars are best stored in an airtight container at room temperature for 2-3 days or in the fridge. Now, time for the filling! If you’re looking for an easy way to make pumpkin pie, these healthy pumpkin pie bars are for you! Thx. It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe. Combine and fold until well mixed. Sift in the almond flour and coconut flour and mix until dough forms and comes together. https://melissashealthykitchen.com/recipes/grain-free-pumpkin-pie-bars Add butter; mix until mixture resembles coarse crumbs. ‘. Healthy Pumpkin Pie Bars These pumpkin pie bars are the perfect healthy dessert for any fall occasion! Once cool, cut into 12 even bars and top each bar with piped whipped cream or a dollop of coconut cream sprinkled with a little bit of pumpkin pie spice. 1 (15 ounce) can of full-fat coconut milk must be refrigerated for at least 6 hours, preferably overnight. Meanwhile, make the filling: in a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, coconut sugar, maple syrup, vanilla, pumpkin pie spice and cinnamon. Pour mixture on top of the precooked almond crust. (If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients.) Look no further than this checklist of 20 finest recipes to feed a crowd when you require awesome concepts for this recipes. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Process the pecans in your food processor into little pieces. Enjoy. I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! Keywords: healthy pumpkin spice bars, light pumpkin spice bars. Healthy Keto Pumpkin Bars. These healthy pumpkin pie bars are creamy, dreamy and delicious. Calories: 153 kcal. And since Thanksgiving is on the horizon, it’s about time we give a twist to traditional pumpkin pie and go for a healthy pumpkin pie bar. How to Make Healthy Pumpkin Bars. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. These no bake pumpkin pie bars have a chewy, subtly sweet crust and a classic but healthy) pumpkin pie filling. FINALLY. Trying to find the Healthy Pumpkin Pie Bars? Making vegan pumpkin bars is very easy. For the whipped topping, add whipped cream ingredients to a large bowl. They really pack a protein punch which makes them great for a pre or post-workout snack! ★☆ And ta-daaa! * Nutrition facts are provided as a courtesy using the WPRM recipe calculator. One Thanksgiving, everyone was sitting in the living room chatting amongst one another and out of nowhere we hear, “I would like a small piece of pumpkin pie, please. That’s it. Makes about 18 pumpkin pie squares, perfect for a crowd. Reheat them in the microwave after refrigerating if … This recipe is vegan (egg & dairy free), oil free and refined sugar free. Just enough sweetness when paired with whip cream. You can replace the coconut sugar with any granulated sugar these aren’t super sweet so I’d recommend keeping a little sugar. 1 hr, 35 Total Time . In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. This new recipe for Healthy Pumpkin Pie Bars is the perfect, Paleo-approved dessert for your holiday festivities! As mentioned previously, it’s really quite easy. I use my stand mixer fitted with whisk attachment; whip cream until light and fluffy. Ingredients. granola – I tested the recipe with 3 different varieties of granola and the crust held together each time.I found the Purely Elizabeth granola worked best. Evenly press crust mixture into a parchment lined pan. Your email address will not be published. Utterly irresistible! Bake for 50-60 minutes, or until filling is set and no longer jiggly. Prep Time: 10 minutes. Then add all the ingredients: flax egg, pumpkin puree (not pumpkin pie filling), flour, agave & … Sift in the … Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. SO GOOD. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! Hope that helps! Its that time of year again, fall or more commonly known as pumpkin everything. The homemade pumpkin pie filling is smooth, creamy, and seasoned with plenty of pumpkin spice and rests on a simple almond flour crust. The longer the bars sit, the softer the crust gets. The bars should easily come out of the pan. (and BONUS: you'll get my free Nut Butter eBook!). These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. I'd love to see! They really pack a protein punch which makes them great for a pre or post-workout snack! Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center … These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Print Recipe . Cook Time: 20 minutes. Let pumpkin bars cool for at least an hour. Please see our Privacy Policy for more details. So we’re already off to a delicious start here! Making these healthy granola bars is super simple! 10/10 I have sent this recipe to so many people whether they asked for it or not! Oh my goodness these look delicious!! I like to use an electric mixer here to ensure everything is well combined. Bars are on the other hand? Preheat oven to 350ºF and line 9×13 pan or quarter sheet pan with parchment paper; set aside. DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. Ingredients. Healthy Keto Pumpkin Bars. I did not text this recipe in an 8×8 or 9×9 pan, but that may work. Site By, fall dessert recipes, healthy pumpkin bars, keto pumpkin bars, pumpkin bars recipe, pumpkin dessert recipes, pumpkin pie bars, for Keto, sub with 3 tbsp Lakanto Sugar-free maple syrup, or preferred liquid sweetener, or use the thick part of full-fat canned coconut milk, or sub with 3 tbsp Lakanto Sugar-free maple syrup, or preferred liquid sweetener, or 1 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves & 1/4 tsp ground ginger. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. Healthy Pumpkin Pie Bars. Pumpkin pie is definitely a fan favorite when it comes to pumpkin recipes. It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe. Healthy Keto Pumpkin Bars. It’s more of a shortbread style crust, if you will, and it’s easy peasy. Dairy free, minus the topping, this healthy pumpkin pie bar recipe from Fitfoodiefinds.com is really delicious. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Healthy & Delicious Recipes to sweeten up your life. }, Kale Butternut Squash Salad with farro, feta & cranberries, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}, food processor or small blender (for the crust), whisk, electric hand mixer or stand mixer. Pumpkin pie happens to be my favorite pie of all time. Celebrate the holidays — or National Pumpkin Day (aka the best day EVER) — with my Healthy Pumpkin Pie Bars. Store leftover pumpkin bars in an airtight container in the fridge. Beat all filling ingredients together until smooth with an electric hand mixer. Place bars on a cutting board and cut into 9 squares. These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! Thse snack and dessert bars are packed with pumpkin flavor! I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! Xx Ashley. Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Baking time will need to be adjusted, likely an additional 10+ minutes needed for pie filling (not the crust). Store in jar with lid. This includes the whole wheat (or oat) flour, pumpkin pie spice, baking powder and salt. Pumpkin Streusel Bars. Servings: 10. Required fields are marked *. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. It has a nice pumpkin pie flavor, a hint of sweetness, and a good protein to carb ratio. ; Baking essentials: Eggs, vanilla extract, baking soda and salt. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. These pumpkin pie bars are like pumpkin pie but so much easier to make! Both of these are very low in carbs and high in protein and healthy fats. In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth. Each bar is like a slice of fresh homemade pumpkin pie – and you can indulge without worry about being unhealthy. 1 hr, 20 Cook Time . Crunchy oat n’ almond crust topped with classic pumpkin filling. You don’t even need a mixer to whip up the batter – just a couple of bowls and a wooden spoon. You will want to make these year-round. These gluten free Healthy Pumpkin Pie Bars are the perfect easy and healthy treat for fall. Process again until the dough forms. Ingredients in These No Bake Pumpkin Pie Bars. They are actually based off of our reader favorite Keto Pumpkin Pie recipe and are full of all the classic flavors of pumpkin pie without the hassle of having to make a pie crust. Cut into squares and serve with dollops of whipped cream. They’ll last for up to 5 days! Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together … Subscribe and get a FREE healthy nut butter ebook! Pumpkin Cream Cheese Swirl Bars. or as a grab-and-go breakfast bar. or as a grab-and-go breakfast bar. If you love pumpkin desserts, you have to try these soft and moist pumpkin bars! Then they get topped off with a creamy pumpkin pie filling make extra creamy with coconut milk. 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. Pour the pumpkin pie happens to be adjusted, likely an additional 10+ minutes needed for filling... Off to a large bowl mix together canned pumpkin, maple syrup and... We ’ re also naturally sweetened with maple syrup and vanilla until smooth whipped., she most certainly lost her filter a thin bar, for a ton baking. The best user experience surprised at how smooth it was with almond flour recipes, here serve with dollops whipped! S pumpkin pappardelle pie bring you new recipes, or 3-4 hours ahead comforting fall pumpkin flavor. Breakfast Bars… Yotam Ottolenghi ’ s dive in to how we make these healthy spice. Store in fridge for up to one day ahead and the way these bars are almost like a between! Are best stored in an airtight container at room temperature for 2-3 days or the. 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