It’s mid-november, it’s already snowed twice, and I’m just now posting my first pumpkin recipe of the season. I guess I kind of fail at the food blogging thing, huh?
Let me try to make it up to you.
When I was younger, I used to go to my grandparents house for thanksgiving. Crowded around a table with 10 other relatives and lots of good food, we ate until we felt like we would explode. Though I never actually tried it (I was an extremely picky eater), I remember seeing a pumpkin pie sitting there every year. I revisited that memory in order to create the recipe I’m sharing today.
Delicious, simple, and healthy Pumpkin Pie Bars. Need a quick Thanksgiving dessert? Look no further! A guilt-free way to satisfy your pumpkin cravings? Here’s your answer! Just something yummy to eat while you cuddle under blankets? Definitely these bars!
Happy fall and happy thanksgiving y’all!
Healthy Pumpkin Pie Bars
1 cup rolled oats
1/4 cup spelt flour
1/4 cup greek yogurt
2 1/2 tbsp maple syrup
1 tsp cinnamon
1/3 cup spelt flour
1/4 cup brown sugar
2 1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp ginger
1/4 tsp salt
1 15oz. can pumpkin puree
1 (scant) cup milk
1 egg (or any egg substitute such as a flax egg, etc)
2 tsp vanilla
- Preheat oven to 350F. Line an 8×8 square pan with parchment paper
- In a large bowl, combine all crust ingredients until a sticky mixture is formed. Press into the bottom of prepared pan until it covers the whole area in an even layer. Set aside
- In another medium bowl, mix together all dry ingredients of filling (flour, sugar, cinnamon, baking powder, ginger, salt). Set aside.
- Add all remaining ingredients (pumpkin, milk, egg, vanilla) to the bowl of a food processor. Blend until smooth and creamy with no lumps.
- Add wet ingredients to dry and mix until a smooth mixture forms.
- Pour over crust, and spread into an even layer.
- Bake in preheated oven for 35 minutes, until firm. Let cool, and then put in fridge to chill for at least one additional hour. After chilled, cut into squares and serve!