Bitesize pumpkin pie bars, perfect for those on-the-go pie moments. ππππ»ββοΈ
The familyβs always hesitant when I bring dessert to parties. Me being healthy and all, I canβt be trusted. ππ«
This year I surprised everyone with these Pumpkin Pie bars with a Pecan Date crust. Perfectly fluffy and packed full of flavor. Even my uncle Mark went back for thirds and thatβs saying something! π©π»βπ³π§‘
Pumpkin Pie Bars:
Ingredients
For the pumpkin pie filling:
* 15 oz can pumpkin puree
* 2 tablespoons vanilla ghee
* 1/4 truvia (or other sugar replacement)
* 2 eggs
* 3/4 cup Ripple unsweetened original
* 1 tsp pumpkin stevia drops
* 1/4 tsp cinnamon
* 1/4 tsp nutmeg
For the crust:
* 2 cups gluten free oats
* 1 cup dates
* 2 tbs coconut oil
* 1/2 cup chopped pecans
* 1/4 tsp nutmeg
* 1/4 water
Instructions
1. Preheat oven to 350Β°F.
2. Add the oats, dates, coconut oil, and nutmeg to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture begins to come together. Add in the pecans and pulse until they are fully combined.
3. Line a 8 x 8 baking sheet with parchment paper and spray with cooking oil. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom.
4. Combine the pumpkin puree, ghee and truvia to a medium size bowl. Beat together until light and fluffy. Mix in the eggs, Ripple milk, pumpkin spice drops, and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70 minutes.
5. Cool for 2 hours before removing from pan and cut into 16 squares (worth the wait, I promise!). π€€πππ»
November 25, 2017 at 5:00 pm
They were very good!
November 25, 2017 at 5:09 pm
Thank you Grandma!! β€