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Plants Not Plastic

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 8x8 or 9x9 baking dish
  • Blender or food processor

Method
 

  1. Preheat oven to 350 Fahrenheit.
  2. Pulse crust ingredients in a blender or food processor until crumbly, then press into the bottom of your baking pan. Bake for 10 minutes.
  3. Mix together the filling ingredients together in your blender or food processor until smooth and even.
  4. If using the sugar pecan topping, mix together on the side.
  5. Pour your filling over the top of the crust, spread evenly, and then sprinkle the topping evenly overtop.
  6. Bake for 45 minutes or until a toothpick or knife comes out of the center clean.
  7. Let cool on the counter until you can transfer to the fridge too cool completely before slicing.
  8. Slice into even pieces, serve and enjoy!

Notes