While I was making these Pumpkin Pie Bars I doubled everything to make twice as much so I could freeze some (OK, most) for Thanksgiving. About halfway through I snuck a taster of the crust and OMG, so good. I considered saving it instead and using it like granola on top of fruit, yogurt, you name it. I use the same combo to make a crumble (like a cobbler) topping. It’s so good and easy.
Ingredients
- FOR THE CRUST
- 1 cup rolled oats (if gluten-free make sure package says “gluten-free”)
- ½ cup pecans, chopped
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- 1/2 cup whole-grain flour (can use any kind)
- FOR THE FILLING
- 1 can pumpkin puree (the kind that’s just pumpkin)
- 1/3 cup almond butter (the kind that’s just almonds)
- ¼ cup milk (cow, almond, coconut, etc.)
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 1/8 tsp ground cloves
- ½ tsp sea salt
- 2 tbsp flaxseed meal
- 1/2 cup dark chocolate chips
Directions
Preheat oven to 350° and press a piece of parchment paper into a 9×9 baking dish (alternatively you can grease the inside of the dish with a little coconut oil).
Combine all of the crust ingredients in a large bowl and stir well until evenly combined. Place crust mixture into baking pan, pressing the crust down into a thin layer covering all sides and corners of the pan evenly.
Rinse out the bowl and start the filling. Combine filling ingredients in the bowl and mix until smooth. Pour filling over crust and spread evenly. Bake 30-40 minutes. You’ll know their done when you can stick a toothpick through the center and it comes out almost clean.
Allow to cool a bit; before cutting put the baking dish in the freezer for a few minutes to chill. If using parchment paper, use the sides to lift bars out of the pan and put them on a cutting board to cut. Otherwise cut in the pan.
To cut – slice evenly down the middle. Then again in the middle of each half. Turn dish 90° and do the same thing again.
Top each square with a whole pecans. Enjoy now or store in the fridge for later. You can serve cold or they’re also delicious warmed back up in the oven.
