Dessert Makeover: Pumpkin Pie Bars

For a healthier take on a Thanksgiving classic, try these pumpkin pie bars made with whole grains and natural sweeteners. We’ve upgraded the ingredients, boosted the fiber and cut down on refined grains and sugar that can set you up for the post turkey day blahs. They happen to be dairy and egg-free but shhhh, no one else has to know that part. For the whole-grain flour, substitute buckwheat or almond flour if you’re in need of a gluten-free treat. 

What you need:

For the crust:

• 1 cup oats
• ½ cup pecans, chopped
• ¼ cup honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla
• ½ tsp salt
• 73 g whole-grain flour

For the filling:

• 1 can pumpkin puree
• 1/3 cup almond butter
• ¼ cup almond milk
• ¼ cup maple syrup
• 1 tsp vanilla
• 2 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 1/8 tsp ground cloves
• ½ tsp salt
• 2 tbsp ground flaxseed meal

What you do:

Preheat oven to 350 degrees and, using a little coconut oil, grease and 9x9 baking pan. Combine all of the ingredients for the crust in a medium-sized bowl and stir well until smooth. Place crust mixture into baking pan, pressing the crust down into a thin layer covering all sides and corners of the pan evenly.

For the filling, combine all ingredients and mix until smooth. Pour filling over crust and spread evenly. Bake 30-40 minutes. You’ll know they're done when you can stick a toothpick through the center and it comes out clean.

Put the pan in the freezer for a few minutes to chill before cutting. Cut into squares and top with whole pecans. Makes about 16 bars. Enjoy now or store in the fridge for later. 

For more Thanksgiving favorites check out these recipes:

Butternut Squash Soup

Roasted Brussels Sprouts with Red Onion and Walnuts

Roasted Root Vegetables

Risotto with Squash and Sage

Mac & Cheese (It may not be “healthy,” but good for the soul)

And when the sides are all gobbled up and you’re left with half a bird, take your leftovers and turn them into a turkey pot pie.

Happy Thanksgiving!

Megan Adams Brown is a self-proclaimed health nut with a fascination with the power of food and the effect it has on our bodies. As a holistic health coach, she works with people to help them find balance for themselves and achieve their own personal health goals. Find more tips from Megan at her blog, Megg Salad.