These are your new fall and winter holiday bars. Make sure you use pumpkin puree instead of pumpkin pie filling for this recipe. The pie crust is like a sugar cookie and gives shape to the bars. They can be made a day in advance for best freshness and stored for up to three days in the fridge. They can be frozen for up to one month (defrost before serving for at least 30 minutes on the counter). Use any nuts or seeds for the crunchy pecan topping. Note: This recipe is made with coconut oil and is best served straight from the fridge.
Pumpkin Pie Bars with Sugar Cookie Crust
MAKES ABOUT 20 BARS (DEPENDING ON HOW YOU CUT THEM)
PUMPKIN PIE BAR INGREDIENTS
1 pie crust (recipe below)
15 oz. can pumpkin puree
15 oz. can full-fat coconut milk
1/2 cup monk fruit
1 Tbsp. vanilla extract
2 large eggs, cracked
2 1/4 tsp. pumpkin pie spice
1/8 tsp. sea salt
SUGAR COOKIE CRUST INGREDIENTS
1 1/2 cups cup almond flour
1 Tbsp. coconut flour
1/2 cup coconut oil, melted
1/3 cup monk fruit powder
1 large egg, cracked
1/4 tsp. baking powder
2 tsp. vanilla extract
1/8 tsp. fine sea salt
1 batch of crunchy pecans (recipe below)
Coconut whip, garnish
CRUNCHY PEACANS INGREDIENTS
1 Tbsp. egg white, beaten until frothy like cappuccino foam
2 cups pecans
1 tsp. cinnamon
1 Tbsp. melted coconut oil
1 tsp. maple syrup (optional)
1/2 tsp. fine salt
PUMPKIN PIE BAR INSTRUCTIONS:
Preheat the oven to 350°F.
Add the pumpkin puree, coconut milk, monk fruit, vanilla extract, eggs, and pumpkin pie spice to a blender. Blend for 30 seconds until smooth and combined. Pour on top of the cooled pie crust and bake for 35-40 minutes until the bars are set; they may have a little wiggle and that’s ok! Cool and store in the fridge for up to three days.
Serve with crunchy pecans (recipe below).
SUGAR COOKIE CRUST INSTRUCTIONS
Preheat the oven to 350°F.
Add the almond flour and coconut flour to a bowl, whisk, and set aside.
Add the coconut oil and monk fruit powder to a stand mixer with a paddle attachment or handheld mixer and cream for three minutes until fluffy. Add the eggs and vanilla extract and beat for one more minute.
Add the dry ingredients slowly until just combined.
Spray a 9x13-inch baking pan with avocado oil baking spray or grease with coconut oil. Line with parchment paper on the bottom (to avoid sticking).
Press the cookie dough in an even layer into the greased and lined baking pan and chill in the fridge for at least 30 minutes.
Bake the dough for 10 minutes (the edges may become a little brown). Let the crust cool for at least 15 to 20 minutes before adding the pumpkin pie filling.
Preheat the oven to 300°F.
Add all the ingredients to a medium bowl and mix well.
Pour the nut mixture onto a parchment-lined rimmed baking sheet and then smooth into an even layer.
Bake for 20-25 minutes until the color is light caramel brown.
Once cooled, store in the freezer for up to one month in an airtight container.
Recipe developed for SWW by Carla Contreras