This recipe for Pumpkin Bars is grain free and not only low carb, but very low fat. Using Greek Yogurt as a replacement for heavy whipping cream, reduces the fat content dramatically. The yogurt adds a nice tart flavor making these pumpkin bars taste similar to pumpkin cheesecake, YUM… We enjoyed these warm with a bit of whipped cream and cinnamon on top. A delicious finish to a beautiful day pumpkin picking as a family!
Pumpkin Pie Bars
Grain Free Crust
5 Tbsp. melted butter or Earth Balance non-dairy butter
2 cups almond or pecan meal
1/4 cup ZenSweet
1/8 tsp. sea salt
1/4 tsp. cinnamon
Pumpkin Pie Filling
1 can pumpkin puree (unsweetened)
1 cup Greek Yogurt
1/4 cup half & half
1 cup ZenSweet
2 tsp. molasses
2 tsp. vanilla extract
1 Tbsp. pumpkin pie spice
This is an easy recipe to make ahead, and can be refrigerated for up to a week. Cut into squares and re-warm for a totally delicious and healthy Fall dessert.
Mix all crust ingredients and press mixture into a greased 7×11 inch glass baking dish.
Bake at 350 degrees for 8-10 minutes until firm and lightly browned on edges
While the crust is pre-baking, mix up the pumpkin pie filling ingredients. I cracked the eggs in my bowl first, gave them a quick whisking. Then blended the eggs with the yogurt, and evenly blended in the half & half, ZenSweet, molasses, vanilla extract, eggs, and pumpkin pie spice.
The crust is pre-baked nicely. Now pour the filling on top. Raise your oven temperature to 425 degrees. See our Nala checking out what’s starting to smell so delicious in the kitchen.
Bake at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees with pumpkin bars still in oven. Bake for an additional 45 minutes or until the filling is set. 45 minutes on the dot worked for me.
Transfer to a rack or a safe place to cool for at least an hour. These pumpkin pie bars are easiest to cut when completely cool, and make a great dessert after a long day at the pumpkin patch!
Looking for the perfect pumpkin….
We found it!
Our FIRST Pumpkin.