No Bake Pumpkin Pie Bars
User Reviews
4
No Bake Pumpkin Pie Bars
Description
No Bake Pumpkin Pie Bars feature a granola crumb crust pressed firmly and chilled to provide a sturdy base. The crust is made from processed granola combined with coconut oil and Medjool dates, which act as a natural binder, resulting in a sweet and crunchy foundation. The filling mixes pumpkin puree with cashew butter and a combination of pumpkin pie spice, cinnamon, vanilla, and salt, producing a smooth, creamy layer with subtle spiced notes. Blending these ingredients until just smooth preserves a bit of texture from the dates.
The bars do not require baking, saving time and maintaining a fresh, cool texture. Once assembled, chilling the bars allows the filling to firm up while the crust stays crisp. This makes them convenient for warm weather or when oven use is limited. They can be served as is or topped with coconut whipped cream for added richness.
These bars hold well when refrigerated and can be sliced into portions easily. The recipe's flexible granola types and optional additions provide some variety. Coconut oil amount may be adjusted if the crust is too dry to ensure proper binding. Overall, these bars offer a textured, sweet, and creamy pumpkin dessert without the typical baking process.
Ingredients
Granola Crust
- 3 cups granola
- 2 Tablespoons coconut oil solid
- 10 date Medjool, pitted
Pumpkin Pie Filling
- 3 Tablespoons coconut oil melted
- 6 Medjool dates pitted
- 1 cup pumpkin puree canned or homemade
- ½ cup cashew butter
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon salt sea salt
Instructions
- Add granola to a food processor and process until the granola is the size of graham cracker crumbs. Add coconut oil and dates to the food processor and process until mixture is well combined and sticking together.
- Pour crust mixture into an 8x8 baking dish lined with parchment paper. Use your hands to press the mixture firmly into an even layer along the bottom of the dish. Place dish in the fridge to allow the crust to harden up.
- Wipe out your food processor container, replace blade and add dates to the processor. Process until dates have turned into a sticky paste. A ball might form and this is okay. Just break the ball apart with your hands.
- Add remaining pumpkin filling ingredients to the processor (pumpkin, cashew butter, coconut oil, pumpkin pie spice, vanilla, sea salt and cinnamon). Turn on food processor and blend until mixture is completely combined and smooth. There may be a few specks of the dates visible, but the mixture should be smooth.
- Grab crust from the fridge and pour pumpkin pie filling over it. Use a spoon or spatula to spread the filling evenly.
- Place dish back in the fridge for at least 4-6 hours, but overnight is best. This will give the mixture time to thicken and set up. Once set, remove from the fridge, cut the bars and serve. Top each bar with a dollop of coconut whipped cream for serving if you wish.
- Leftovers can be stored in the fridge for up to 4 days.
Notes
- Choose a granola that holds together well when processed, such as Purely Elizabeth, to ensure the crust stays intact.
- If the crust mixture feels dry and crumbly, add an additional 1-2 tablespoons of coconut oil for better binding.
- These bars can be topped with homemade or store-bought coconut whipped cream for extra creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 291kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
