I can’t talk about pumpkin in September without including that meme, am I right? It would just be weird. Although I have to say most people in Westeros would probably love to have some pumpkin in their life, and be GRATEFUL for these pumpkin pie bars. Geez. Anyways this is totally off topic GOT talk now. Back to pumpkin. It’s getting pretty cold in Ottawa. What’s it like in the rest of the world? Here it was a pretty much instantaneous transition to fall. Even though it’s technically not fall yet. One day I was tanning by the pool and the next I was wearing booties and huddling in sweaters and KNITTING again!! (check out my IG to see my current project…People seem to love it). I want allll of the fall things now. I’ve got squash in my cupboard, pumpkin in my cans, and fuzzy socks on at all times. These paleo pumpkin pie bars are a piece of my obsession. They’re easy. They have a crispy crust and a smooth filling. They are DELICIOUS! They are lightly sweetened, so if you’re taking these to a gathering or sharing with some sugar addicts, add a drop of stevia or another tsp or two of maple syrup. No harm, no foul! They are my new favorite incarnation of paleo pumpkin pie. Now, I’m just going to get to this recipe. I need to go bundle up and get ready for a hike with my papa and Ruby! AKA my favorite people/animals. Enjoy! The equipment I use for this recipe is a small food processor and my oven!
Lightly Sweetened Pumpkin Pie Bars
Number of servings: 20
Per Serving 59 calories
Fat 3 g
Carbs 6 g
Protein 2 g
- 2/3 c walnuts
- 1/3 c coconut flakes (unsweetened)
- 1/3 c ground golden flaxseed
- 1/3 c / 9 pitted dates
- 1 Tbsp water
- sprinkle of sea salt
- 1 1/2 c plain canned or pureed pumpkin
- 2 eggs
- 3 tsp maple syrup
- 1/4 c coconut milk
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- coconut oil or butter for greasing pan
- Preheat oven to 400.
- In a small food processor, combine all of the crust ingredients. Chop in food processor until everything is in small pieces and starting to come together.
- Grease the 8x8 pan and then press the crust into the base of the pan. It should cover the bottom evenly.
- Rinse out the food processor then use it to combine the filling ingredients. Pour over crust.
- Bake for 35 – 40 minutes, until a toothpick comes out clear.
- Let cool COMPLETELY and then slice and serve!