Description
These Pumpkin Pie Bars offer a deliciously creamy pumpkin filling atop a wholesome oat and almond flour crust. Naturally sweetened with coconut sugar and maple syrup, and enhanced with fragrant pumpkin pie spice, these bars make a perfect fall dessert or snack with a delightful balance of flavors and textures.
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 and make removal easier.
- Process the Oats: In a food processor, pulse the oats until they form a fine flour-like consistency. Then add the almond flour, coconut sugar, and melted coconut oil, pulsing until the mixture is well combined and crumbly.
- Form the Crust: Press the oat mixture firmly and evenly into the bottom of the prepared baking dish to create a solid crust layer.
- Bake the Crust: Place the crust in the oven and bake for 10-12 minutes. Once baked, remove from the oven and let it cool completely to set.
- Prepare 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 the mixture is smooth and creamy.
- Assemble the Bars: Pour the pumpkin filling evenly over the cooled crust, spreading it carefully to cover the entire surface.
- Bake the Bars: Return the baking dish to the oven and bake for 25-30 minutes, or until the pumpkin filling is set and no longer jiggly in the center.
- Cool and Slice: Allow the bars to cool completely in the pan to firm up before removing the parchment and slicing into 12 equal pieces for serving.
Notes
- Ensure the crust is fully cooled before adding the filling to prevent mixing or sogginess.
- Use full-fat coconut milk for creaminess and best texture in the filling; light versions may alter the consistency.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For an extra crunch, sprinkle chopped nuts on top before baking the filling.
- The bars can be frozen for up to 3 months; thaw in the refrigerator before serving.
