These easy & delicious Pumpkin Pie Bars are made using real ingredients but taste just like your favorite fall treat! The crust is a combination of popcorn and pretzels, making for a unique “crust” that anyone is sure to love.
This recipe was developed for my friends at LesserEvil
Pumpkin Pie Bars
These pumpkin pie bars take a fun spin on the ever popular fall dessert. The crust is easy, quick and different while the filling tastes just like the one you know and love.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in this post:
- gluten free
- soy free
- dairy free (using vegan butter and coconut cream)
- low sugar (using monk fruit sweetener)
- vegetarian
PRODUCTS/BRANDS I USED & RECOMMEND
This recipe is gluten free and dairy free when using specific products that are tried and true in my kitchen. Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
- Pumpkin Spice Popcorn
- Gluten Free Pretzels
- Vegan Butter
- Coconut Cream
- Coconut Sugar or Monk Fruit Sweetener
HUNGRY FOR MORE?
Here are some more easy and healthy dessert recipes to add into the rotation:
- Healthy Pumpkin Bread
- Better for You Puppy Chow/Muddy Buddies
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Healthy Gluten Free Cosmic Brownies
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Pumpkin Pie Bars
Equipment
- Food Processor
- Square Baking Tin
Ingredients
Crust
- 1 cup LesserEvil Pumpkin Spice Popcorn, crushed (can sub 1 cup pretzels)
- 3 cups gluten free pretzels, crushed
- ¼ cup vegan butter, melted
- ¼ cup raw honey
Pumpkin Pie
- 2 eggs
- 1 cup coconut cream (must be the solidified/scoop-able part, none of the water)
- 1 15 oz can pure pumpkin purée
- ⅔ cup coconut sugar (or monk fruit sweetener for lower sugar)
- 2 tbsp arrowroot
- ½ tsp ground cloves
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
Crust
- Preheat your oven to 350° F.
- In a food processor, pulse popcorn and pretzels until they are crushed into a combination of small pieces and powder.
- In a large bowl, combine the popcorn/pretzel mixture with melted butter and honey and stir to combine.
- Line a square baking pan with parchment paper, ensuring there is a lip at the top of the pan on all sides so you can easily remove the pumpkin pie bars once baked. This works with both 8×8 and 9×9 pans. Note that bake time may vary.
- Add the crust mixture to the pan, pressing down to form the crust shape.
- Bake the crust for 8-10 minutes, the remove from the oven, leaving it on.
Pumpkin Pie
- In a large bowl, whisk the eggs until they are frothy with a hand mixer.
- Next, add in the remaining ingredients and mix until fully combined. Note that you may want to mix the coconut cream separately in a bowl to make it smoother as it will mix better.
- Pour the batter overtop of the baked crust and bake for 50-55 minutes.
- Once baked, allow to cool completely. It may be best to allow to set further in the fridge.
- When the pumpkin pie bars are firm, remove them from the pan and cut into squares.
- Top with whipped cream of choice and enjoy!
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