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pumpkin pie bars
Erin Antoniak

Pumpkin Pie Bars

5 from 6 votes
Dive into the fall season with delicious Pumpkin Pie Bars made with gingersnaps, pumpkin, and plenty of great flavor! These bars make a fabulous grab-and-go dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, fall, pumpkin
Cuisine: American
Calories: 247
Ingredients Method Nutrition

Ingredients
  

Crust
  • 30 gingersnaps
  • 7 tbsp melted butter
  • 1/4 cup coconut sugar sub brown sugar
  • pinch salt
Filling
  • 1 15 oz can of pumpkin
  • 2 eggs
  • 2/3 cup coconut cream from can
  • 2/3 cup coconut sugar
  • 2 tbsp arrowroot or cornstarch
  • 2 tbsp pumpkin pie spice
  • pinch salt

Method
 

  1. Preheat oven to 350F. Grease 8x8 baking dish with nonstick spray and parchment paper.
  2. In a food processor, blend gingersnaps until small crumb. Add in butter, coconut sugar, and salt and blend until well combined.
  3. Press into bottom of baking dish, patting down firmly with bottom of glass or hand. Bake for 8 minutes and let cool.
  4. In a food processor, add all filling ingredients. Blend until combined, scraping down sides as needed. Alternatively whisk by hand until smooth.
  5. Pour filling ingredients over cooled crust. Bake for 40-45 minutes or until no longer jiggly in middle. Let cool on counter for a few hours, then transfer to fridge to cool at least 4 hours before cutting into.
  6. Top with whipped cream! Enjoy.

Nutrition

Calories: 247kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 187mgPotassium: 201mgFiber: 2gSugar: 13gVitamin A: 6129IUVitamin C: 2mgCalcium: 38mgIron: 2mg

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