PUMPKIN PIE BARS: A HEALTHY REMIX ON A FALL GOODIE
As the leaves change color and the air turns crisp, the desire for warm and comforting flavors intensifies. Pumpkin pie, with its rich, spiced filling encased in a buttery crust, is a quintessential fall dessert that never fails to satisfy.
However, traditional pumpkin pie can be quite indulgent, and its high sugar and fat content may not align with everyone’s dietary goals. Fear not, pumpkin pie enthusiasts! Pumpkin pie bars offer the same irresistible flavors of pumpkin pie in a bite-sized, easy-to-share format.
There is a way to enjoy the delicious flavors of pumpkin pie without sacrificing your health. Pumpkin pie bars offer several nutritional benefits, making them a healthier choice compared to traditional pumpkin pie. Pumpkin puree is a rich source of vitamins A, C, and E, as well as fiber and antioxidants.
Enjoy these bars for breakfast, dessert or even as a snack any day of the week all season long. With their ease of preparation, versatility in flavors, and appealing nutritional benefits, pumpkin pie bars are a perfect addition to your fall baking repertoire.
So gather your ingredients, preheat your oven, and get ready to create some guilt-free pumpkin pie memories that will last a lifetime. Bake a batch today and give yourself guilt-free comfort every day this holiday season!
Pumpkin Pie Bars
Equipment
- 13x9 Pan
Ingredients
For the crust:
- 1 cup whole wheat flour
- 1/2 cup oats or oat flour
- 1 scoop pumpkin chocolate or vanilla protein powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter cut into cubes or coconut oil
For the filling:
- 1 15-ounce can pumpkin puree
- 1 cup granulated sugar
- 1-2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1 12-ounce can evaporated milk or 1 cup almond milk
- ½ cup chocolate chips optional
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs. Press the crumbly mixture evenly into the bottom of a 9x13-inch baking dish. Bake at 350°F (175°C) for 15-20 minutes, or until the crust is lightly golden brown.
- While the crust is baking, prepare the filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, and salt. Add the eggs one at a time, whisking well after each addition. Gradually whisk in the evaporated milk until the mixture is smooth and combined.
- Pour the filling over the baked crust: Once the crust is cooled slightly, pour the pumpkin pie filling evenly over the top.
- Bake the bars: Bake the bars at 350°F (175°C) for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bars cool completely in the baking dish before cutting into squares. Serve chilled or at room temperature, topped with whipped cream or a sprinkle of cinnamon, if desired.
Notes
- Looking for higher protein? Reduce the whole wheat flour or oat flour and increase the protein powder to 2 scoops!
- To ensure perfectly baked pumpkin pie bars, follow these simple tips:
- Use canned pumpkin puree for convenience and consistent quality.
- Whisk the filling ingredients thoroughly until smooth and well combined.
- Pour the filling into the crust evenly to ensure consistent baking.
- Bake the bars until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely before cutting into squares.
