Skinny Pecan Pumpkin Pie Bars

Vicci's fatty confession #147: I love dessert. I know...total jaw dropper, right?! I mean, it's not like I talk about cheesecake at every given moment of the day, or constantly have to refrain from face planting into a half-gallon sized tub of Bluebell ice cream. Nope, totally not me.

But seriously, I'm a sucker for pretty much everything sweet. Throw in some pumpkin pie spice and I'm sold, you've won my heart and lack of self control. Two of my favorite desserts happen to be very popular around fall and Thanksgiving time - pecan pie and pumpkin pie. Both of which aren't exactly small waist friendly. SO, I decided to whip up a batch of Skinny Pecan Pumpkin Pie Bars. They're the best of both worlds, guilt free and fab.

These bars are super duper easy to make. The hardest part is actually having to wait a little over an hour (feels more like a century bc cinnamon smell filling the kitchen) or so for the pie to bake. THEN, you have to wait a whole 'nother 2 hours for it to cool. But what I can promise guys, is that if you can dig from deep within and pluck up all the patience you have to wait for these...it'll be oh so worth it.

The base for these bars is made from only FIVE ingredients. Okay, technically 7 but we're not really gonna count the salt and water now...riiiiight friends? 🙂 I love love love the fact that they're free from any refined sugars - thanks to the dates. The dates are so naturally sweet and act as both the sweetener and binding agent for this crust. They're fab little multi-taskers.

As for the pumpkin pie filling, I adapted this amazing recipe from SkinnyTaste and it has an amazing texture and flavor. It's not overly sweet...but sweet enough to satisfy your sweet tooth, get me? These can also be made gluten free so easily by just using gluten free old fashioned oats. Woop Woop!

If these make their way into your life within the next few weeks, you're doin' fall right.

For more delicious PUMPKIN recipes, check out:

Pistachio Pumpkin Pie Overnight Oats

Pumpkin Cookie Dough Dip

16 bars

75

Skinny Pecan Pumpkin Pie Bars

Deliciously healthy pumpkin pie bars made with a deliciously sweet, refined sugar-free pecan crust. This guilt free dessert is perfect for fall!

15 minPrep Time

1 hr, 20 Cook Time

1 hr, 35 Total Time

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Ingredients

For the pecan crust:
• 2 cups old fashioned oats
• 1 cup dates
• 2 tbs coconut oil, melted
• ½ cup pecans, finely chopped
• ¼ teaspoon nutmeg
• pinch salt
• ¼ water
For the pumpkin pie filling:
• 15 oz can pumpkin puree
• ¼ cup vegetable oil spread
• ¼ cup brown sugar
• 2 eggs
• ¾ cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch salt

Instructions

1. Preheat oven to 350 degrees F. Add the old fashioned oats, dates, coconut oil, nutmeg and salt to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture slows down and begins to come together. Add in the chopped pecans and pulse a few more times until they are fully incorporated.
2. Spray a 10x10 baking sheet and line it with parchment paper. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom of the baking sheet.
3. Add the pumpkin puree, vegetable oil spread and brown sugar to the bowl of a mixer. Beat together until light and fluffy. Mix in the eggs, almond milk, vanilla and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70-80 minutes or until a toothpick comes out clean when inserted into the middle.
4. Allow the pie to cool for 2 hours before removing from pan and cut into 16 squares. Serve with cool whip lite (optional) or refrigerate for up to a week.

Notes

Bars will keep fresh in the refrigerator for up to a week.

Calorie information provided does not include whipped topping.

7.8.1.2

95

https://www.itscheatdayeveryday.com/skinny-pecan-pumpkin-pie-bars/