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Vegan and Gluten Free Protein Pumpkin Pie Bars

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 bars
Calories 350
Delight in these healthy, dairy-free pumpkin pie bars with a crunchy pecan topping, perfect for fall or any time you crave a nutritious treat.

Ingredients

crust

  • 1 1/2 cups gluten-free all purpose flour
  • 2 tbsp light raw cane sugar
  • 4.4 oz cold vegan butter
  • 1/2 cup dairy-free milk
  • 1/4 tsp sea salt

filling

  • 1.5 cans organic pumpkin purée (15 oz cans)
  • 1/3 cup maple syrup
  • 1/4 cup cornstarch
  • 2 tsp pumpkin pie spice
  • 8 oz cream cheese
  • 3/4 cup protein powder
  • 2 tsp vanilla extract

sticky pecan topping

  • 1.5 cups chopped pecans
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  • 2 tbsp coconut oil

Instructions 

  • Combine crust ingredients in a food processor and pulse until dough forms.
  • Press crust into a 9-inch pan and bake at 350°F for 15 minutes.
  • Blend filling ingredients until smooth, then pour over baked crust.
  • Bake for an additional 35 minutes, then cool in fridge for several hours.
  • Cook pecan topping ingredients over low heat until sticky, then drizzle over cooled bars.

Notes

Store in the fridge for best freshness. Drizzle pecan topping just before serving for added flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: gluten free, Protein, Pumpkin