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Gluten-free and refined sugar-free Pumpkin Pecan Pie Bars are the perfect way to treat your Thanksgiving Pie withdrawals. Layered with a melt in your mouth crust, creamy pumpkin and rich caramelized pecans.
After Thanksgiving came and went, I realized that I didn’t get one slice of pie on that food holiday. So last night I decided to make it up to myself and bake my two favorite pies in one.
Pumpkin Pie + Pecan Pie = literally the most amazing piece of dessert that I have ever put in my mouth.
These pie bars are so rich and flavorful that you wouldn’t even know that they are refined sugar-free and gluten-free!
If you are having post Thanksgiving pie withdrawals, looking for a perfect Christmas pie or just want some freaking pie, look no further because these pumpkin pecan pie bars will satisfy all your needs!
Healthy Pumpkin Pecan Pie Bars (gluten-free)
November 30, 2017
Gluten-free and refined sugar-free Pumpkin Pecan Pie Bars are the perfect way to treat your Thanksgiving Pie withdrawals. Layered with a melt in your mouth crust, creamy pumpkin and rich caramelized pecans.
Persons
10
Ingredients
Crust
- 1 c gluten-free flour
- 1/4 c Truvia or granulated sweetener
- 32g protein powder Pescience 30% OFF code PBCHOCO
- 1/4 c coconut oil, melted
- 1/4 c honey
- 3 tbsp unsweetened almond milk
- 1/4 tsp cinnamon
- 1/8 tsp salt
Pumpkin Pie Layer
- 1 + 1/3 c pumpkin puree
- 1/4 c Truvia or granulated sweetener
- 3 egg whites
- 4 tbsp greek yogurt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 2 packets stevia (or to taste)
Pecan Layer
- 1/4 c Truvia
- 1/4 c coconut sugar (you can use all Truvia or all coconut sugar if desired)
- 3 tbsp unsweetened almond milk
- 1/2 tbsp molasses
- 1 tsp vanilla
- 1/8 tsp salt
- 1/3 c pecans, chopped
Instructions
- Preheat oven to 350F and prepare a loaf pan or 6x6 inch square pan with parchment paper and set aside.
- In a medium bowl or mixer, stir all dry crust ingredients together. Add the remaining crust ingredients and continue stirring until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan and set aside.
- Place all pumpkin pie layer ingredients into a blender and blitz just until smooth. Pour the pumpkin layer over the crust. Carefully place the pan in the oven and bake for 35-40 minutes. Or just until the center of the pie is almost set. It needs to be solid enough to hold the pecan layer.
- In the mean time make your pecan layer by placing the coconut sugar, almond milk, molasses, vanilla and salt into a small pan over medium-high heat. Bring the mixture to a boil while continuously stirring for 2-3 minutes. Remove from heat and stir in pecans.
- Once the pumpkin layer is solid enough to hold the pecans, remove the pan from the oven and evenly spread the pecan layer over the pumpkin. Return the oven for 10-15 minutes.
- Let cool completely before serving. Store in an airtight container in the refrigerator.
