Creamy Pumpkin Pie Bars

pumpkin-bar-final-picture-4_3.jpgHi friends!  I hope everyone is enjoying this splendid fall weather! 

I mentioned that I would be sharing a recipe with Pumpkin and that day is here.  With everything from pumpkin spiced latte to pumpkin beer to flavored dog treats there truly is pumpkin for all. 

I am so thrilled to share with you  my creamy pumpkin pie bars!  Not only are they vegan, but gluten and dairy free too!


Pumpkin Health Benefits:

  • High in Carotenoids, specifically beta-carotene (which gives pumpkins their distinct orange color) is converted to Vitamin A.
    • Carotenoids help your skin, teeth, eyes, and skeletal tissues just to name a few.
    • Carotenoids are powerful antioxidants that can help prevent against certain types of cancers. 
    • Carotenoids can help protect against heart disease.
    • Carotenoids help boost the immune system
  • High in Fiber
  • Low in Calories


Recipe Ingredients:

  • 1/5 c. dates pitted
  • 1 c. pecans
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • 1/5 c. cashews soaked in water overnight in refrigerator
  • 1/3 c. coconut sugar or maple syrup
  • ½ – ¾ c. unsweetened pumpkin puree1 teaspoon pumpkin pie spice



  • In a blender or food processor pulse dates, pecans, sea salt and vanilla extract.  
  • Place parchment paper in 8 inch square casserole dish.
  • Transfer mixture into an 8-inch square casserole dish. With your hands press mixture together and down towards the dish so that the ingredients stick together, this layer will be the “crust”.
  • Next, in a food processor or blender combine raw cashews that have soaked in water overnight (or at least for 1 hour) with coconut sugar or maple syrup, pumpkin puree, and pumpkin pie spice.
  • Spread this mixture as a second layer on top of the date and pecan crust. Lastly, add a sprinkling of crushed pecans on top.
  • Place dish in the freezer to set overnight. Store in the freezer.



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