Author Notes
There are no tricks with these pumpkin pie bars, instead they will make the perfect treat for you and your loved ones this halloween.
Pumpkins are an extremely nutrient dense food that is full of vitamins and minerals, it has an very high content of the antioxidant beta-carotene as well as having lots of fibre, potassium and vitamin C which all contribute to a healthy heart. A good excuse to eat them all year round. —Madeleine Shaw
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Ingredients
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Crust
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100 grams
ground almonds
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100 grams
walnuts
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40 grams
coconut oil
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60 grams
maple syrup
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1 pinch
salt
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Filling
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500 grams
pumpkin puree, can or homemade
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400 milliliters
can of coconut milk
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60 grams
coconut sugar
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5 tablespoons
maple syrup
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3 tablespoons
chia seeds
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1/2 teaspoon
vanilla extract
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1 teaspoon
ground ginger
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3 teaspoons
cinnamon
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1/2 teaspoon
nutmeg
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1/4 teaspoon
ground cloves
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1 pinch
salt
Directions
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Toppings: Coconut yoghurt, pecans, desiccated coconut
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Preheat the oven to 180 degrees Celsius. Grease a medium sized tray with coconut oil or baking paper.
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To make the crust pop the walnuts and almonds into a food processor and process down into a flour like consistency add the maple syrup, coconut oil and salt until it forms a nice dough.
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Place this into the greased tray, spreading it out evenly. Place in the oven for 8 minutes until golden.
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To make the filling scrape the coconut cream from the can of coconut milk mix this with 2 tbsp. of the milk, the chia seeds, maple syrup and leave to the side. In another bowl mix the dried spices, salt, vanilla, pumpkin puree then mix them both together.
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Pour this over the golden crust and bake for 40 minutes until the top goes golden, leave to cool for at least on hour then cut into bars. Top with the pecans and desiccated coconut and serve with coconut yogurt.
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