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Pumpkin Pie Bars
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Prep Time
15 minutes
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Bake Time
17 minutes
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Makes
9 servings
Ingredients:
For the crust:
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1 cup ground pecans
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1 1/4 cup oat flour
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1 cup almond flour
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1/2 tsp. baking powder
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1 tsp. cinnamon
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1/8 tsp. nutmeg
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1 large egg
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5 tbsp. maple syrup
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5 tbsp. melted coconut oil or butter
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Pinch salt
For the filling:
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1 1/2 tbsp. tapioca flour
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4 tsp. pumpkin pie spice
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1/4 tsp. salt
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¾ cup packed brown sugar
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1 15-oz can pumpkin puree
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1/3 cup Nuts 'N More Spiced Pumpkin Pie High Protein Peanut Butter Spread
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1/2 cup coconut milk
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2 large eggs
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1/4 cup + 2 tbsp. maple syrup (+ more to taste for added sweetness)
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1 tsp vanilla extract
Directions:
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Preheat oven to 350° F. Line an 8x8 baking dish with parchment paper and coat with a layer of Cooking spray.
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Add pecans to a blender and blend into a fine flour. Pour into a large bowl, then add oat flour, almond flour, baking powder, cinnamon and nutmeg.
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Stir the dry ingredients to combine, then crack egg over the mixture, along with maple syrup and Coconut oil.
- Stir until evenly incorporated, then transfer to baking dish.
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Use a rubber spatula to firmly press the crust into the bottom of the pan, then transfer to the oven and bake for 10 minutes.
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Meanwhile, combine filling ingredients in the same bowl, starting with the tapioca flour, salt, pumpkin pie spice and brown sugar, mixing to combine.
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Next, add in the wet ingredients including pumpkin puree, nuts’n more Spiced Pumpkin Pie Spread, coconut milk, eggs, syrup and vanilla.
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Stir until creamy and evenly incorporated.
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Pour over the crust mixture and bake for an additional 40 minutes. Allow to cool in the fridge completely before slicing into bars.
Macros (per serving):
Calories: 507
Fat: 28g
Carbs: 56g
Protein: 12g
Featured Spread:
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