I have eaten pumpkin pie every thanksgiving for my whole life. I can’t remember my mother ever making it any other time. She always made the crust with whole wheat flour, the pie from a whole pumpkin, and sweetened with maple syrup. When I was a kid I added an equal portion of whipped cream (also homemade) on top of my pie- sometimes more half-way through. This recipe tastes a lot like pumpkin pie. In fact you could make it in a pie dish and call it pie if you want to!
Pumpkin Bar Recipe
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CRUST
1 cup almond meal/flour
1/2 cup quinoa flakes (found in the breakfast aisle)
3 tablespoons buttery spread
1/3 cup maple syrup
1/4 teaspoon salt
FILLING
1/2 cup coconut sugar (or brown sugar)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon arrowroot
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup canned coconut milk (full fat)
2 eggs
1/2 teaspoon vanilla extract
TOPPING
1 cup chopped pecans
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Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking dish with parchment paper.
Combine all of the crust ingredients together and press into the bottom of the prepared dish. Bake in the oven for about 15-20 minutes until the crust starts to turn golden.
Whisk together all of the filling ingredients and scoop on top of the pre-baked crust, smoothing the top. Sprinkle the pecans evenly over the top and bake for about 15-17 minutes until the filling has set.
Cool completely before serving.
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I am sharing this recipe on Slightly Indulgent Tuesdays, Gluten-Free Weekly Meal Plan, Totally Tasty Tuesdays, Whole Food Fridays, Allergy-Free Wednesday
Cuter Than Gluten 
These bars look wonderful, Dawn! I am such a fan of pumpkin anything, but pumpkin bars are certainly one of my favorites. I love the ingredients in yours! :-)
Shirley
Thank you Shirley, I think you eat grain-free so if quinoa (not a true grain- but sometimes avoided) is off your list then I think you could sub in more nut flour. Thanks for stopping by!
I *aspire* to eat grain free and know the debate about quinoa and its grain-like effects, but I do eat quinoa and quinoa flakes occasionally. I have some quinoa flakes in my pantry most of the time. I think these bars would be perfect for my group’s tea event next month. :-)
Shirley
Hi Dawn,
These bars look ridiculously awesome! I can tell you that I will be making these for sure, probably the week after thanksgiving (as I already have my pumpkin dessert lined up), but these look just too awesome and too easy NOT to make. Can’t wait.
Hope you have a fabulous Thanksgiving. I can only imagine your fantastic spread. :-)
Hugs
You know, I go to my in-laws for Thanksgiving and although I bring a few things, the “spread” is mostly accomplished by my mother-in-law. When you do make these bars be sure to cook the crust enough before adding the pumpkin puree… and since you have my cookbook you have the recipe for the whipped coconut topping in the photo.
I hope you have a fantastic Thanksgiving too!
Love, Dawn
Can’t wait to try! Featuring these this week Dawn, thanks for sharing!
Thank you!