Pumpkin Pie Bars

Pumpkin Pie Bars

No need to feel guilty about chowing down on this version of pumpkin pie – it’s got a lighter crust, wholesome ingredients, and it’s perfectly portion-controlled! The filling is so naturally sweet, you don’t even need to add any sugar or sweetener. Such a tasty option, you won’t even know that it’s vegan (the dessert to end my Vegan Holiday Meal)!


  • 1 cup Dates soaked
  • 1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.)
  • Filling
  • 1 tsp Cinnamon
  • 3 Tbsp Coconut butter
  • 2 Tbsp Coconut flour
  • 10 Dates soaked
  • 2 tsp Pumpkin pie spice
  • 1 can of Pumpkin puree
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • Procedure

  • Combine crust ingredients in a food processor.
  • Press into an 8×8
  • Combine filling ingredients in a food processor until creamy – it should be a bit thick.
  • Add to prepared crust and freeze the pan for 8 hours or overnight.
  • Thaw in the fridge 2-3 hours before serving.
  • Topped with candied pecans and coconut whipped cream!
  • Nutritional Info

    Serving: 1 bar
    16 servings
    Calories: 94

    • 11g Carbs

    • 5g Fat

    • 2g Protein

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