No Bake Pumpkin Pie Bars
These no bake pumpkin pie bars are creamy, spicy with a crust that tastes like a cookie. These easy pumpkin bars are dairy free and gluten free. Made with only 5 basic ingredients, they are ready in 30 minutes, and perfect for fall.
Servings: 8
Calories: 443kcal
Equipment
- bowl, spoon
Ingredients
crust
- 1 cup almond flour
- 3 tablespoon maple syrup
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon cinnamon
bar
- 13/4 cup almond flour
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoon flaxseeds
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice (store bought or homemade pumpkin spice, or 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- pinch salt
Instructions
Prep
- Line a loaf pan with 8-inch by 12-inch parchment paper hanging over the long sides.
Make crust
- Mix all ingredients in a bowl, and press into the bottom of the parchment-lined pan.1 cup almond flour, 3 tablespoon maple syrup, 1 tablespoon olive oil, 1 teaspoon cinnamon
Make pumpkin pie filling
- Add all ingredients to a bowl, stir into a batter with a spoon.13/4 cup almond flour, 1 cup pumpkin puree, ¼ cup maple syrup, 2 tablespoon flaxseeds, 2 teaspoon cinnamon, 2 teaspoon pumpkin pie spice, 1 teaspoon vanilla, pinch salt
- Press the mixture onto the crust and smooth flat with the back of a spoon.
- Chill in the freezer for 20 minutes and continue on the refrigerator until you can slice them cleanly.
- Dollop with whipped cream, sprinkle with cinnamon and serve.
Video
Notes
The oil isn't essential if you are against processed oils. I added it to keep the crust glued together, but you could either leave it off or add another tablespoon of maple syrup or even water or milk.
Nutrition
Calories: 443kcal | Carbohydrates: 29g | Protein: 13g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 130mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4770IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 3mg
