Looking for a quick and easy Thanksgiving dessert? These no-bake, pumpkin pie bars taste just like pumpkin pie in both texture and taste. And, they’re actually healthy!
- Gluten Free
- Dairy Free
- Nut Free
- High in Protein
- Gut Healthy
- Refined Sugar Free
They’re the perfect way to enjoy pumpkin pie without all the fuss – and bad ingredients!
I’ve made these a few times over the last month and they barely last a day in our fridge. Even my father-in-law (who is a sweets connoisseur) gave these his stamp of approval.
The crust is a cinch to make thanks to Go Raw’s Cinnamon Spice Protein Bars. Made with organic sprouted watermelon seeds and only 6 simple ingredients, the Go Raw Protein Bar is the only bar using watermelon seeds as the source of protein. One of the main reasons I love these bars so much is because they are completely NUT FREE and they’re made in a dedicated nut free facility. As someone with a severe peanut allergy, it’s so nice to be able to eat these and not have to worry about having a reaction due to cross contamination. They’re perfect when I need an on-the-go breakfast or snack + they make the most AMAZING “pie crust” for these bars.
These are best served cold and you could even top them with a little coconut whipped cream and a pecan if you want to get fancy.💁🏼♀️
- 4-5 Go Raw Cinnamon Spice Protein Bars (depending on size of your pan)
- 2 tbsp coconut oil (measured after melted)
- 1 can organic pureed pumpkin (not pumpkin pie filling)
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil (measured after melted)
- 1 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1 stick pack Vital Proteins Beef Gelatin (improves gut health and digestion)
- Pulse Go Raw Protein Bars in food processor until crumbly. Add 2 tbsp melted coconut oil and pulse a few more times.
- Spoon mixture into small dish (square or round) and press down. Set aside.
- Blend pumpkin puree, melted coconut oil, maple syrup, coconut flour and pumpkin pie spice until incorporated (I used my Vitamix), then turn blender on lowest speed and add Vital Proteins Gelatin. Secure lid and blend on high a few seconds.
- Pour filling on top of prepared crust and refrigerate until firm (at least 2 hours or overnight).
- Once firm, slice into squares. Store in fridge for up to a week.
Photography: Poppie Studios
Thank you to goraw.com for kindly sponsoring this post. All opinions are 100% honest & completely my own.
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