There’s only one problem with this Pumpkin Pie Bar recipe.

It’s too delicious.

Seriously, I always end up having to give these bars away or else I’ll keep snacking on them!

I first started making these bars about 10 years ago and they still make me as happy as ever! I’ve tweaked the recipe over the years – it’s forgiving, especially the base recipe. (NOTE: You likely will not have good luck substituting non-dairy milk in the filling.)

Since I enjoy a “oat-ier” base because of its heartier/nuttier taste, I make my own oat flour. Feel free to experiment with other flours – just remember: nut flours require less butter since they come preloaded with healthy fats.

Pumpkin doesn’t always get the respect it deserves. It’s very nutrient dense (it has a lot of nutrition in it for its caloric load) and yet it can still taste like a treat.

Keep these stored in the fridge until you’re ready to enjoy!

Pumpkin Pie Bars

Base
1/2 cup oats
1/2 cup oat flour (I grind oatmeal in my high-speed blender)
1/2 cup flour (experiment with your favorites)
1/2 cup brown sugar
1/3 to 1/2 cup cold grass-fed butter, cut into small cubes

Filling
2 cups organic skim milk
3 tsp pumpkin pie spice
1/2 tsp salt
1 15-oz can real pumpkin puree
5 scoops (equal to 125 g) vanilla protein powder (OWYN or Sun Warrior are my go-to brands)
3 large organic omega 3 eggs
Coconut sugar, to taste (optional)

Preheat oven to 350. Combine first three base ingredients in bowl or stand mixer. Add the cubed butter to the other ingredients, squeezing the butter into the other ingredients to form a coarse breadcrumb-like texture. Press into a 9×13 baking pan, and bake for 12 minutes.

While that’s cooking, bring milk and spices to a boil in a saucepan. As soon as it boils, transfer to a large mixing bowl. Stir in the pumpkin first, then the protein powder, and, finally, the eggs. If using the coconut sugar, add here.

When base is ready, remove it from the oven and pour the pumpkin filling mixture on top. Place back in the oven and bake for 20 minutes or until the filling as set (it might jiggle a little in the middle, but is somewhat firm to the touch). Cool, cut into 8 pieces and store in the fridge or freezer.

Per serving: 313 calories, 10 grams fat, 4 grams fiber, 34 grams carbs, 23 grams protein.

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