As Anne Shirley said in Anne of Green Gables, "I am so glad I live in a world where there are Octobers." We're celebrating this last day of October with a delicious pumpkin-inspired recipe.
These pumpkin pie bars have a hearty base and are made without refined flours and sugar, which is a welcome change during the Holiday season.
Our monthly recipes were developed for the "Kids Can Plate" cooking class series and from Amy's years of teaching in the Healing Garden kitchen. These largely plant-based and whole food recipes are great to share with your family by cooking with them or treating them.
Pumpkin Pie Bars
Makes 12 bars Ingredients
Ingredients
BASE INGREDIENTS
¾ cup pecans
1 cup almond meal/flour
⅓ cup rolled oats
2 dates, coarsely chopped
1 large egg, beaten
FILLING INGREDIENTS
1 can unsweetened pumpkin puree
⅓ cup maple syrup
⅔ cup coconut milk
2 large eggs, beaten
2 tsp vanilla extract
1 ½ tsp pumpkin pie spice
Pinch of sea salt
Instructions
- Preheat oven to 350°F. Lightly grease and line a 9x9" pan with parchment paper.
Tip: Cut and use a length of parchment paper that is slightly longer than what you need to line the pan. Drape the excess over the sides of the pan. This extra parchment paper will create a 'sling' for easy removal later.
- In a food processor, add the pecans, almond meal, oats, and dates. Pulse until combined. Add in egg and pulse until a sticky dough forms.
- Using damp hands, press the dough into the prepared pan so that an even thin layer spreads out into all corners. Bake for 10 minutes until lightly golden. Set aside to cool.
- In a large bowl, thoroughly whisk the pumpkin puree, maple syrup, eggs, pumpkin pie spice blend and sea salt.
- Pour the pumpkin mixture in an even layer over the cooled base.
- Bake 25–30 minutes or until filling is just set. Cool, then cover and chill in the refrigerator. Once fully chilled, use the parchment sling to remove from the pan and slice into squares.
Bars can be kept covered in an airtight container in the refrigerator for 3 days.
