Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt. Bake for 40-50 minutes or until the center is no longer jiggly. Had everything except whipped cream. My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy! So sorry I can’t help you! Preheat the oven to 350 F and coat the baking pan with baking spray. While I’m still tweaking some actual pie recipes, I can easily emulate the flavor and creamy texture in healthy no bake bar form. Transfer to lined baking pan and refrigerate. In a large mixing bowl, add your dry ingredients and mix well. The Big Man’s World is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. For this method, I steam Kent or Jap pumpkin until soft and tender. Your email address will not be published. Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. Place pan back into the oven and bake at 350ºF for 24-28 minutes*. In a small bowl, whisk together the Let it cool completely before cutting! I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. In a microwave safe bowl or stove top, combine your nut butter with sticky sweetener and melt until combined. To freeze, allow the bars to cool completely, then cover in several layers of plastic wrap followed by a layer of aluminum foil. Preparation. Healthy 4-Ingredient No Bake Pumpkin Pie Bars can keep at room temperature but are best refrigerated. We are so glad you liked it!!! I’m not sure how maple syrup will be since it’s not a granular sugar! You even have the option to add a boost of protein, something I’m a huge fan of doing. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. Place bars on a cutting board and cut into 9 squares. Gotcha covered! A quick, easy, no-mess recipe ready in minutes! Coconut flour is key, as it has a thickening power which helps keep the bars firm and portable, without the need to refrigerate. If you don’t have canned pumpkin, sweet potato puree will work great. https://www.joyfulhealthyeats.com/must-make-easy-vegan-pumpkin-pie-bars I mean, that IS the best part of pumpkin pie. I used about 1/2 cup of coconut flour and that seemed to work just fine! Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to! They turned out wonderfully! Spray parchment paper with cooking spray. Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter. 2. All the holiday flavors of your favorite pumpkin pie but still paleo, gluten-free, dairy-free, low carb, and without any refined sugars. I also added pecans to the chocolate frosting and it tastes divine! No Bake Chocolate Coconut Bars- 4 Ingredients! Mix until combined. Love these! I find adding it helped to keep me more satisfied and also work as a more filling and well-rounded snack. Remove crust from the oven and carefully pour pumpkin mixture over the crust. Add pumpkin puree, starting with half a cup first. Perfect! Place crust in the oven at 350ºF and bake for 10 minutes. Step 4 Combine reserved cake mix, sugar, … Wonderful! Hi! Looking for more healthy pumpkin sweets? Set aside. If you don’t have or want to use either of those, I’d suggest sunflower seed butter or almond butter (the former perfect to keep this nut-free). Healthy pumpkin pie bars with graham cracker topping is such a good recipe to make for the holidays, or just when you need some pumpkin goodness. Sugar Free Pumpkin Pie Bars | THM S, Low Carb - Oh Sweet Mercy Can’t wait to hear what you think! The pumpkin pie base is thick, creamy and smooth, and tastes better than pumpkin pie filling. This is what I often do whenever I’m based in Australia, where pumpkin puree isn’t readily available. Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. Pour filling … Hi! In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Having said that, I definitely have to find a wonderful pumpkin pie recipe out there, except I’d probably have to make a single-serving pumpkin pie for myself to prevent myself from eating an entire pie! It would be nice to top with dark chocolate chips. Instead of using pumpkin pie filling, I used unsweetened pumpkin puree. Pour this filling over the par-baked crust. 1 cups universally handy flour. I am a fan of using this as it only has one ingredient- pumpkin! Preheat the oven to 425°. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges. Ingredients. Healthy Pumpkin Pie Bars {gluten free & paleo} The perfect holiday dessert: Healthy Pumpkin Pie Bars! In a small bowl, whisk the sugars with the spices and salt. I keep whatever is leftover in freezable 1/2 cup portions for other pumpkin recipes. Read my disclosure and copyright policy. Using an electric mixer, whisk ingredients on high speed until stiff peaks form. 1. No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING. When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! 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. You can use any sticky sweetener, but be wary that it will no longer be a completely sugar-free recipe. Oh, and I just bought your Clean Sweets book for my kindle! Once cool, top with optional chocolate frosting before cutting into bars. Combine pumpkin, milk, brown sugar, eggs, and pumpkin pie spice for filling in a large bowl; beat with an electric mixer until smooth. Line a large 8 x 8-inch baking pan with parchment paper and set aside. With fall and Autumn fever in the air, it means one thing and one thing only- Pumpkin. The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie recipe every time you tried to make it. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. I am sure eating them warm with a mug of tea would be absolutely delicious, too. A layer of chocolate on top never hurt! Simply freeze them in single bar portions, for quick grab-and-go snacks. Pumpkin puree: Just a reminder not to use pumpkin pie filling. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). Just made these! I am one for quick and time effective recipes, so used canned pumpkin puree. That would be great if we could convert to gr/ml etc. These pumpkin pie bars are the perfect healthy dessert for any fall occasion! So delicious. Slowly add eggs to the pumpkin mixture. 40 Min (s) Cook Combine a crunchy oat-nut crust, cream cheese in the filling and sweet crumbs for Pumpkin Pie Bars on a new level. https://www.delish.com/.../a22657646/best-pumpkin-pie-bars-recipe May I make a suggestion? Whether you follow a paleo, vegan, gluten free or sugar free diet, you’re covered. Prepare the crust by mixing together all crust ingredients, forming a ball. Also, be sure you like the taste of your protein powder, as the flavor may take over! When I shared them with some friends at the gym, they immediately asked for the recipe and where to get pumpkin puree from. Notify me of follow-up comments by email. Thanks for sharing your changes . Pumpkin Pie Bars are great for potlucks. Also, I had never made homemade whipped cream before and had no idea how easy it is to do…and so delicious! They are much easier than making a pie. Any guidance on where I went wrong, or items that you’d for sure not recommend changing? Wow! * For a stronger pumpkin flavor, feel free to add more than half a cup. I just made this recipe and it is amazing. I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. This recipe is dairy-free, gluten-free, and refined sugar-free, so everyone can enjoy it! In a large bowl, mix the dry ingredients until fully combined. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. The beauty of it all is that we can have a pumpkin pie AND pumpkin pie bars! Maybe you could install that plugin (I think that’s a plugin)? Pour over the crust. They also don’t need to be seasonally appropriate. As someone who loves making their own homemade protein bars, it was only a matter of time before the seasons impacted the flavors. I purposely did that as I found the combination of ingredients (especially the use of creamy cashew butter and syrup) really helped bring out the natural pumpkin flavor. 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. The bars should easily come out of the pan. Top … I did the math, and used sugarfree syrup, and mine came to 210cals per serving. I’ll also add that mine didnt turn out anything like the picture but more like the video that’s attached, kind of misleading :/. Cool to room temperature and cut into bars. Why make your own protein bars when the market is saturated with them? Keep them refrigerated and don’t top them with whipped cream until serving! If still too crumbly, add up to an extra half-cup. With Starbucks flaunting the Pumpkin Spice Latte and coffee shops replacing their white cups orange, the world is clearly on board. 1/3 cup granulated sugar. Instant Pot Chicken Thighs with Sticky Honey Garlic Sauce, White Chocolate Cranberry Oatmeal Cookies. I even made some to keep in my fridge (which already has these protein fudge bars tucked away!). They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. Snack, dessert or even a cheeky breakfast, these no bake pumpkin pie bars are your answer. I did not do any subs. As such, my freezer is full of random bars, bites, and snacks. Preheat oven to 300 degrees Fahrenheit and line a 9” x 9” pan with parchment paper. https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie They are also freezer friendly and perfect to portion up in single-serving bars. I usually first try as written, but I don’t have coconut sugar on hand and just wondered. Did this happen to anyone else? … Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. I have to make these. Then I went for it, adjusting it, as is my way, to suit me, using very different proportions: 1 c coconut flakes, no protein powder, 1/2 c sesame tahini, 1/3 c honey, 2 c pumpkin puree. How to do create the pumpkin pie flavor and texture without the usual unhealthy ingredients? There are so many different ways you can tweak this recipe to make it your own, too: I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee! . Thanks for such an awesome and healthy treat! Thanks for that, I’ll take it into consideration- Cheers, Your email address will not be published. ), I’ve tried to incorporate pumpkin into anything. Just made these for thanksgiving I used coconut cashew butter and it was AMAZING! This made it infinitely better than it already was — and it was already awesome! Homemade whip is literally life-changing! Haha yes! Zanne, you are so welcome! In a food processor, pulse the graham crackers into fine crumbs. Our best tips & recipes to perfectly sublime smoothies! Beat all filling ingredients together until smooth with an electric hand mixer. Nice recipe, I know some people at home who will love e it ! Added plenty of cinnamon, cloves, & allspice. A yummy method to praise the appearance of the fall season. If you don’t have access to canned, unsweetened pumpkin, you can easily make your own. To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to … Will have to try it. Make filling. These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! Add butter; mix until mixture resembles … The crust is made from almond flour, warm fall spices, and maple syrup. Thoughts? Easy. Remove dough and press into the 9” x 9” pan in a single even layer. This field is for validation purposes and should be left unchanged. <3 They are the best! I think your recipes are awesome! Secondly, they are cheaper and contain no artificial ingredients. How did you come to that calorie count? As mentioned earlier, I added a protein boost, using protein powder. This quick and easy recipe will be your new favorite! These pumpkin pie bars look delish! Let pumpkin bars cool for at least an hour. Apr 25, 2020 - Beautiful healthy paleo pumpkin pie bars with an almond flour 'sugar cookie' crust. Thank you! Remove from the oven, set on a wire … I mean, I published a cookbook chock full of snacks and desserts secretly packed with protein! Enjoy these thick, gooey and creamy no bake pumpkin pie bars using just 4 ingredients! Coconut flour absorbs moisture REALLY well so whenever i’ve tried subbing it in recipes, they turn out dry. Healthy Pumpkin Pie Bars. There’s so many I want to try, but the fact that the selection has expanded so widely makes it overwhelming for me to do so! Great recipe! As someone who is living the single life, I obviously get tired of the same recipes over and over again. If you were to sub anything, i’d try oat flour. I opted to use a combination creamy cashew butter and maple syrup (monk fruit sweetened) as they both are mild tasting and let the pumpkin flavor shine. These are excellent! You can easily use one of my healthy frosting recipes (one of them is even protein-packed!) Brown Sugar: You can use light or dark brown sugar but I love the richer flavor dark brown sugar gives this recipe. Thanks so much! Protein powder is optional- Feel free to omit. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! Cooked crust first for 10 min, then took out early after adding filling, 20 minutes in. Batter should be thick. 3 Ingredient Paleo Pizza Crusts {keto, low calorie}, 4 Ingredient Protein Brownie Bites (Keto, Vegan, Paleo), 3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free), 3 Ingredient No Bake Keto Peanut Butter Balls (Paleo, Vegan, Low Carb), Flourless Keto Brownies (Paleo, Vegan, Nut Free), 3 Ingredient Paleo Vegan Coconut Crack Bars (Keto, Sugar Free, No Bake). You can use almond flour or oat flour, but you’ll need to double it and ensure the bars are always refrigerated. Should they be refrigerated? 5 Secrets to Healthy & Delicious Smoothies I’m a chocoholic and didn’t even add the frosting. Healthy Fluffy Flourless Pumpkin Pancakes. I think the biggest problem is that you used all-purpose flour instead of almond. I either melt my favorite dairy free chocolate chunks or this stevia sweetened chocolate. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. Add coconut sugar and pumpkin puree to a large bowl. Add a healthy dollop of whipped cream onto each bar when ready to serve. Firstly, they are healthier for you, because you know what goes in them. You had me at no bake!! I’m sure the chilled bars or mousse or whatever shape they’re in tomorrow will be just as yummy! I am not sure how to do this. If you do choose to add some protein powder, please check out my tested recommendations– I cannot vouch for any other brands or blends. We have not tried it with anything else. Thank you!! For the whipped topping, add whipped cream ingredients to a large bowl. I bet they would taste wonderful–really want to try this recipe too! These delectable treat bars taste like small pumpkin pies, and the best part is that theyre convenient. Hey Emily! My sister requested a batch for her snacks between classes. While crust is baking, make the filling. I was skeptical of your too-easy recipe. Instead of almond flour, can I use coconut flour instead? I can guarantee that they are freezer friendly, so don’t be afraid to make a double or triple batch. Or even protein powder? How to Make Healthy Pumpkin Pie Bars . I’m stopping to buy coconut flour on the way home! Not only do they taste delicious, they are fool-proof and super simple to whip up. You guys, not only are these pumpkin pie bars gluten-free, dairy-free, and delicious, but they will make your house smell like absolute heaven. Add pumpkin puree, starting with half a cup first. If still too crumbly, add up to an extra half-cup. Pumpkin pie is definitely a fan favorite when it comes to pumpkin recipes. These no bake pumpkin pie bars are no different. In a food processor, blend together ingredients for crust until you reach a sand like consistency, but the dough holds together when you press between your fingers, about 1 minute. This post may contain affiliate links. My nutrition information came up much higher in calories and macros when I used all almond flour. Then add the rest of the filling ingredients and mix well. You can shake it slightly or use a knife/cake tester to see if it's done. Delicious! Cheers, hugs, and handshakes for supporting TBMW! Lin has a passion for food and an incredible palate. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. I used brown sugar and about a third cup to sweeten. Healthy pumpkin pie bars are the perfect recipe to bring to Thanksgiving dinner. Healthy 4 Ingredient No Bake Pumpkin Pie Bars (Paleo, Vegan, Gluten Free). If you do choose to add it, the cinnamon and clove flavors will be very evident. Ingredients for Healthy Pumpkin Pie Bars To make these healthy pumpkin pie bars you’ll need ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, salt, and spices (cinnamon, ground ginger, all spice and nutmeg) Almond flour is perfect for baking because it’s super versatile. I cool it completely then mash until completely smooth. These bars look fabulous with the whipped toppings on each. In a medium … Not too sweet, and not too overwhelmingly “pumpkin-ey,” but just right – and absolutely perfect with the whipped cream. Pumpkin pie is fantastic, but I do love a recipe that’s a bit easier to cut into! Thanks for an amazingly easy and awesome quick healthy dessert! 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