Pumpkin Pie Bars (with Sugar Pecan Topping!)
These handheld treats are a great option for bringing to parties and still being able to enjoy pumpkin pie without the plate or fork!
Equipment
- 8x8 or 9x9 baking dish
- Blender or food processor
Ingredients
Oatmeal Pie Crust
- 1.5 cups rolled oats
- 1/2 tsp salt optional but recommended
- 2 tbsp sugar optional but recommended; sub date sugar or paste
- 2 tbsp almond butter
- 7-9 tbsp water
Pumpkin Filling
- 15 ounces pumpkin puree one can or one small sugar pumpkin, baked and prepared
- 1/4 cup unsweetened plant milk sub water
- 2 tbsp sugar sub with sugar alternative
- 2 tbsp brown sugar sub with sugar alternative
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp powdered ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
Optional Topping
- 1 tbsp brown sugar sub sugar alternative
- 1/4 cup chopped pecans sub walnuts or pepitas
Instructions
- Preheat oven to 350 Fahrenheit.
- Pulse crust ingredients in a blender or food processor until crumbly, then press into the bottom of your baking pan. Bake for 10 minutes.
- Mix together the filling ingredients together in your blender or food processor until smooth and even.
- If using the sugar pecan topping, mix together on the side.
- Pour your filling over the top of the crust, spread evenly, and then sprinkle the topping evenly overtop.
- Bake for 45 minutes or until a toothpick or knife comes out of the center clean.
- Let cool on the counter until you can transfer to the fridge too cool completely before slicing.
- Slice into even pieces, serve and enjoy!