Pumpkin Spice Squares

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A deliciously healthy spin on a seasonal favorite Healthy Pumpkin Spice Squares with Oat-Date Crust! Healthy, filling & packed with pumpkin flavors! Gluten & Refined Sugar Free

 

Healthy Pumpkin Spice Squares

I really don’t know what my favorite pie is, honestly. I can’t pick, please don’t make me. But when it comes to choosing pie for breakfast (which tends to happen during the holidays) Pumpkin Pie is always my first choice.


This is a family tradition of mine. We all come downstairs, brew a pot of coffee, and see who can pile more whipped cream on their slice of pumpkin goodness.

As much as I love to indulge in these little rituals, isn’t it nice when a favorite treat turns into something that can actually be good for you, too? YASSS.Healthy Pumpkin Pie Bars

There are more than 10 ingredients here (I actually created this as a guest post on The Melrose Family a while back before my shift into dishes with 10 ingredients or less) so don’t hate me.

I love this treat because it is SO easy to pull together. When making traditional pie crust, you have to follow the process of chilling the dough several times, which can be time-consuming. The oat date crust here can easily be made in the blender and baked right away for convenience.

Another added bonus, we’re using Greek yogurt to add a creamy texture, and to give ourselves a little protein puch. Between the oats & Greek yogurt, not only are these are decadent and flavorful, but they are healthful and filling, too! Check out the deets below.

Pumpkin Bars with Oat-Date Crust

WHAT YOU’LL NEED:

Canned Pumpkin Puree

Greek Yogurt

Cashew Milk (or non dairy milk of choice)

Pumpkin Pie Spice

Cornstarch

Maple Syrup

Vanilla

Eggs

Oats – I like Bob’s Red Mill Quick Cooking Oats

Walnuts

Dates

Coconut Oil

Blender/ Food Processor

Baking Dish – I used an 11×7

Healthy Pumpkin Spice Bars

WHAT YOU’LL DO:

Preheat oven to 375 degrees.

Let’s start by making that oat date crust – you’ll need a blender or food processor. All you’ll do to make the oat flour is place 1 cup of oats into the blender/ processor and pulse until it is finely ground. Next, add the walnuts, dates, maple syrup, and coconut oil. Blend this until everything is glossy, sticky and combined. You may have to stop the machine and scrape the sides a few times. Add the rest of the whole oats, mix and push into a  baking dish greased with coconut oil.

Pre-bake the crust in the oven for 10 minutes. In the meantime, prepare the filling. Pour pumpkin puree, maple syrup, cashew milk, cornstarch, vanilla and spices into a bowl and whisk lightly. Beat your eggs, and pour into the filling mixture. Whisk everything together well.

Pumpkin Pie Squares

When the crust has finished pre-baking, pull it from the oven, pour the pumpkin filling over top and place back into the oven for 30 mins, or until the center is set and not jiggly- haha!

Pull the dish from the oven and allow it to cool on a wire rack. I like my pumpkin pie cold, so I tend to let it cool overnight in the pan before slicing.

Healthy Pumpkin Bars

Going, going, going…

These keep well wrapped in the fridge for a least a week…if they last that long!

Pumpkin Bars with Greek Yogurt

GONE!

xoxx,

Miss AK

Nourishing Pumpkin Spice Squares

Pumpkin Pie Bars - Melrose Family
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
 
{gluten free, refined sugar-free} Preheat oven to 375 degrees
Ingredients
  • Pumpkin Pie Filling
  • 1 can of Pumpkin Puree
  • ¼ cup of Greek Yogurt
  • ½ cup of Cashew Milk
  • 1 tbsp of Cornstarch
  • 2 Tsp of Pumpkin Pie Spice
  • ⅓ cup of Maple Syrup
  • 2 tsp of Vanilla
  • 2 Eggs
  • Oat Date Crust
  • 1+3/4 cups of Oats (1 cup oat flour, ¾ cup of whole oats)
  • 3 tbsp of Maple Syrup
  • ½ cup of Walnuts
  • ½ cup of Dates
  • ¼ cup of Coconut Oil
  • ¼ tsp of Salt
  • Coconut Oil
Instructions
  1. Preheat oven to 375 degrees.
  2. Let's start by making that oat date crust - you'll need a blender or food processor.
  3. All you'll do to make the oat flour is place 1 cup of oats into the blender/ processor and pulse until it is finely ground.
  4. Next, add the walnuts, dates, maple syrup, and coconut oil.
  5. Blend this until everything is glossy, sticky and combined.
  6. You may have to stop the machine and scrape the sides a few times.
  7. Add the rest of the whole oats, mix and push into a baking dish greased with coconut oil.
  8. Pre-bake the crust in the oven for 10 minutes.
  9. In the meantime, prepare the filling.
  10. Pour pumpkin puree, maple syrup, cashew milk, cornstarch, vanilla and spices into a bowl and whisk lightly.
  11. Beat your eggs, and pour into the filling mixture.
  12. Whisk everything together well.
  13. When the crust has finished pre-baking, pull it from the oven, pour the pumpkin filling over top and place back into the oven for 30 mins, or until the center is set and not jiggly- haha!
  14. Pull the dish from the oven and allow it to cool on a wire rack.
  15. I like my pumpkin pie cold, so I tend to let it cool overnight in the pan before slicing.

Healthy Pumpkin Spice Squares - Nutrient packed spin on a classic that is sure to be a family favorite!

 

 

10 Comments
  • Chrissa - Physical Kitchness

    Reply

    I love love love anything and everything pumpkin. I love this in ‘bar’ form. Perfect for all these fall get togethers!!

    • allmcd3

      SO much easier than pie, right??

  • Kat

    Reply

    Ohhh my goodness. I so need to make these!!

    • allmcd3

      Oh, I hope that you do! I’d absolutely love to hear what you think!

  • Britney

    Reply

    Yum! I love pumpkin desserts! I will definitely pin these for later use. 🙂

    • allmcd3

      Me too! I can always eat pumpkin!

  • Aya @ A Healthy Story

    Reply

    Okay, these look delicious and your photos are so festive and beautiful! They seriously are putting me in the best mood.

    • allmcd3

      You made my day!!!!!!!!!!!! That is the goal 🙂

  • Megan - The Emotional Baker

    Reply

    Pie for breakfast?!?!? I’m coming to your house! Ha ha, Allie 🙂 I hate to pick one dessert and would much rather prefer having a little bit of each 😉 These pumpkin pie bars are a great healthier treat. Happy Halloween!
    Megan – The Emotional Baker recently posted…Pumpkin Chocolate Chip Bundt CakeMy Profile

    • allmcd3

      That’s what I do at thanksgiving! a little sliver of every kind of pie haha! And yes, please do come over!

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