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–+ servings
Creamy pumpkin pie bars with oat crust plated and a bit missing.

Creamy Pumpkin Pie Bars with Oat Crust & No Refined Sugar

Sara Walkenbach
Sweetened with maple syrup, these Creamy Pumpkin Pie Bars will be your favorite Fall treat. The oat crust is made up of oats and nuts making this delightful dessert gluten free.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 255 kcal

Equipment

Ingredients
  

Oat Crust

  • 1 cup Rolled Oats old fashion preferably, quick oats work too
  • 1/2 cup Almonds toasted & cooled, if you have time
  • 3 tbsp Coconut Sugar or sugar in the raw or white sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Sea Salt
  • 3 tbsp Coconut Oil or Butter melted

Creamy Pumpkin Filling

  • 1 can Pumpkin Puree not pie filling
  • 4 oz Cream cheese room temperature
  • 2 large Eggs
  • 1/2 cup Maple syrup
  • 2 tsp Pumpkin Pie Spice see notes
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt

Toppers

Instructions
 

Make the Oat Crust

  • Preheat oven to 350℉. In food processor, combine all oat crust ingredients except oil. Whiz up crust ingredients for a minute or so.
  • While processor is running drizzle in melted coconut oil (or butter). Once all oil is in, give it a few more pulses. Dump into sprayed 8x8 pan. Press down using hands or a flat cup bottom.
  • Bake for 15 minutes. Remove from the oven, set aside on cooling rack.

Make the Pumpkin Filling

  • In a mixer with whisk attachment, whisk softened cream cheese. Once broken up, add eggs one at a time, whisking in between. Once incorporated add rest of filling ingredients. Whisk for 2 minutes.
  • Pour filling on top of crust. Bake for 25-35 minutes. Center will be slightly jiggly when done. Remove from oven.
  • Let cool on countertop. Cover with plastic wrap and refrigerate. When ready to serve cut into piece and serve with a dollop of whipped cream.

Video

Notes

If you don't have pumpkin pie spice, use these measurements:
1 tsp. Cinnamon, 1/2 tsp. Ginger, 1/4 tsp Nutmeg, 1/8 tsp Clove, 1/8 tsp All Spice
Make sure to use a whisk attachment, otherwise you will have a mess to clean up.
Refrigerate bars for up to 4 days in air tight container.

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 29gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 228mgPotassium: 266mgFiber: 3gSugar: 16gVitamin A: 7697IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Keyword Creamy Pumpkin Pie Bars, Gluten Free Dessert, Gluten Free Pumpkin Dessert, Healthy Fall Dessert, Healthy Pumpkin Pie Bars, No Refined Sugar Pumpkin Pie Bars
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