I absolutely love the idea of the pumpkin pie bars; it looks so creamy and delicious! When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! Once cool, top with optional chocolate frosting before cutting into bars. 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. After I shared these homemade pumpkin peanut butter cups (inspired by Reese’s Peanut Butter Pumpkins, but guilt-free! Thanks for that, I’ll take it into consideration- Cheers, Your email address will not be published. In a small bowl, whisk the … These healthy no bake snack bars are completely paleo, vegan, gluten free, sugar free and dairy free! I used about 1/2 cup of coconut flour and that seemed to work just fine! Had everything except whipped cream. Required fields are marked *. A yummy method to praise the appearance of the fall season. I used honey for maple syrup, all-purpose flour instead of almond, and baked in a 13×9 Pyrex. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes! I made a few different substitutions, and my crust turned out dry. How to Make Healthy Pumpkin Pie Bars . In a microwave safe bowl or stove top, combine your nut butter with sticky sweetener and melt until combined. Transfer to lined baking pan and refrigerate. That would be great if we could convert to gr/ml etc. Wow! Brown Sugar: You can use light or dark brown sugar but I love the richer flavor dark brown sugar gives this recipe. Let it cool completely before cutting! 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. 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. Not too sweet, and not too overwhelmingly “pumpkin-ey,” but just right – and absolutely perfect with the whipped cream. Batter should be thick. They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling. https://www.joyfulhealthyeats.com/must-make-easy-vegan-pumpkin-pie-bars They should last around 5 days. 1. Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first). 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). The crust is made from almond flour, warm fall spices, and maple syrup. Using an electric mixer, whisk ingredients on high speed until stiff peaks form. This is what I often do whenever I’m based in Australia, where pumpkin puree isn’t readily available. You can shake it slightly or use a knife/cake tester to see if it's done. Homemade whip is literally life-changing! You can use almond flour or oat flour, but you’ll need to double it and ensure the bars are always refrigerated. I cut them into 9 squares for portion control, but I wanted to eat the whole thing in 1 sitting. Easy to make and a great thanksgiving dessert! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Want to take these no bake pumpkin pie bars up a notch? Or if you’re hosting Friendsgiving or Thanksgiving this year, this is a perfect dessert that will serve a crowd, and can be prepared the night before. Pour filling … I am a fan of using this as it only has one ingredient- pumpkin! https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie Directions HEAT oven to 375 degrees F. 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