These Pumpkin Pie Bars are a wonderful, healthy dessert to make for any occasion. A grain-free version that is full of favorite pumpkin pie spices.
It’s not pumpkin season, yet I find myself craving pumpkin. Pumpkin pie even! Is it even acceptable to bake anything pumpkin in April? I sure hope so cause I just did.
I set out to find something yummy to make that this weekend was sugar free and came upon this recipe for pumpkin pie bars. It’s like eating the filling of pumpkin pie!
GRAIN FREE PUMPKIN PIE BARS
I have always loved these Pumpkin Pecan Bars and these Healthy Pumpkin Cheesecake Bars but need to make something a little different this time.
I am in the process of having some tests done on my gut. Not to go into TMI, but the bloat has been over the top for way too long and it was time to do some investigating.
The only result I have so far is that I do have yeast overgrowth in my gut. I haven’t had my followup appointment to get all the deets, but I know there will be a change is my food choices from what I have been reading. One of the main components (of many) is eliminating sugar and sweeteners of all kinds for several weeks, so here goes.
I did make these with no sweetener this time but you can certainly add some if your’d like. When baking these for others, I would definitely add one of the optional sweeteners.
It’s nice to have another little snack that is super healthy in my arsenal!
GRAIN FREE PUMPKIN BAR INGREDIENTS
1 can (15 oz.) pumpkin
1/4 teaspoon vanilla
2 eggs
1/4 cup nondairy milk (like almond milk) or water
1/2 cup coconut flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg
1 teaspoon baking powder
Optional sweeteners – 5 dates blended with the milk above or 1/2 teaspoon of liquid stevia.
DIRECTIONS FOR GRAIN FREE PUMPKIN PIE BARS
Preheat oven to 350 degrees F.
Mix the dry ingredients together.
Then mix the the wet ingredients together.
Mix the dry and wet together and spread mix in a greased 8 inch square baking dish.
Bake for 45 minutes (or until a toothpick comes out clean).
Let cool.
ENJOY!!
- 1 can (15 oz.) pumpkin
- ¼ teaspoon vanilla
- 2 eggs
- ¼ cup nondairy milk (like almond milk) or water
- ½ cup coconut flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 teaspoon baking powder
- Optional sweeteners - 5 dates blended with the milk above or ½ teaspoon of liquid stevia.
- Let cool.
- Preheat oven to 350 degrees F.
- Mix the dry ingredients together.
- Then mix the the wet ingredients together.
- Mix the dry and wet together and spread mix in a greased 8 inch square baking dish.
- Bake for 45 minutes (or until a toothpick comes out clean).
adapted from Spoonful of Sugar Free
Try these other healthy desserts too:
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