PALEO PUMPKIN PIE BARS


I’m on a huge pumpkin kick lately (how can you not be?!) and wanted to try to make a bite-sized dessert that’s made of REAL ingredients. My paleo pumpkin pie bars recipe is great because it has minimal ingredients and is so easy to make! Each bar tastes like a bite of pumpkin pie, but leaves out the processed sugar, gluten, and dairy that a normal pumpkin pie has. These are perfect for a seasonal party or for dessert with friends & family!


Here’s what you’ll need:

  • 8oz bag Purely Elizabeth granola
  • 1/2 cup coconut oil, melted
  • 1 15oz can pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/4 cup nut milk
  • 1 tsp vanilla
  • 3/4 cups coconut whipped cream (optional)

Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper. Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times.

Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout.

Once again using a blender or processor, blend the pumpkin puree, maple syrup, coconut sugar, egg, milk, pumpkin pie spice and vanilla. Blend until completely smooth.

Pour the pumpkin mixture over the granola, spread evenly and bake for 50-60 minutes, or until the pumpkin mix no longer jiggles when you move the pan.  

Let cool completely, and for best results, let rest in the refrigerator for a few hours or overnight before cutting into squares. Top coconut whipped cream. Keep refrigerated or freeze and defrost to eat later!


PALEO PUMPKIN PIE BARS


Ingredients: 

  • 8oz bag Purely Elizabeth granola
  • 1/2 cup coconut oil, melted
  • 1 15oz can pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/4 cup nut milk
  • 1 tsp vanilla
  • 3/4 cups coconut whipped cream (optional)

Instructions: 

  1. Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
  2. Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times.
  3. Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout. 
  4. Once again using a blender or processor, blend the pumpkin puree, maple syrup, coconut sugar, egg, milk, pumpkin pie spice and vanilla. Blend until completely smooth. 
  5. Pour the pumpkin mixture over the granola, spread evenly and bake for 50-60 minutes, or until the pumpkin mix no longer jiggles when you move the pan.  
  6. Let cool completely, and for best results, let rest in the refrigerator for a few hours or overnight before cutting into squares. Top coconut whipped cream. Keep refrigerated or freeze and defrost to eat later!

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