Pumpkin Pie Bars Recipe

Pumpkin Pie Bars

Pumpkin Pie Bars Recipe

In the mood for a sweet, fall-inspired treat? Our no-bake pumpkin bar recipe is just the thing. With a crust made of simple ingredients and few tools required, this an easy-to-make dessert that tastes delicious. Just freeze overnight and thaw two to three hours before you're ready to share!

Calories per seving 94

Fat 5g

Carbohydrates 11g

Protein 2g

Ingredients

Crust

  • 1 cup Dates soaked
  • 1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.)

 

Filling

  • 1 tsp cinnamon
  • 3 Tbsp coconut butter
  • 2 Tbsp coconut flour
  • 10 Sunsweet® Pitted Dates, soaked in water for a few hours
  • 2 tsp pumpkin pie spice
  • 1 15oz can of pumpkin puree
  • 1/4 tsp salt
  • 1 tsp vanilla extract

 

Optional Toppings

  • Candied pecans
  • Coconut whipped cream

Instructions

Combine crust ingredients in a food processor. Press into an 8×8" baking pan, lined with foil or parchment.
 
Combine filling ingredients in a food processor until creamy - it should be thick. Add filling to prepared crust and freeze the pan for 8 hours or overnight.
 
Thaw in the fridge 2-3 hours before slicing and serving. Topped with candied pecans and coconut whipped cream!
 
Recipe created by Alyssia Sheikh of Mind Over Munch.