PUMPKIN PIE BARS | healthy recipe

These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious! If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie. This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack. PRINT RECIPE HERE: https://cleananddelicious.com/healthy-pumpkin-pie-bars/ Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 INGREDIENTS & PRODUCTS USED + MENTIONED: 8x8 Baking Dish: https://amzn.to/36Q7Iaa Coconut Flour: https://amzn.to/34K1khO Glass Mixing Bowls: https://amzn.to/307n31P Glass Storage Container: https://amzn.to/2VxdJRa WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious/ FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies MORE DELICIOUS PUMPKIN RECIPES: Pumpkin Spice Latte: https://youtu.be/C5-AuvqFFys Pumpkin Oatmeal Cups: https://youtu.be/9uYZKHcb0aM Mini Pumpkin Pies: https://youtu.be/Fr5LC9a9Poc How-To Roast Pumpkin Seeds: https://youtu.be/YlVettl1feo 15 ounce can of pumpkin puree 3/4 cup coconut flour 1/2 cup maple syrup 1/4 cup almond milk 2 eggs 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/3 `cup chocolate chips* INSTRUCTIONS Preheat oven to 350ºF. Grease and 8×8 baking dish with coconut oil, butter or cooking spray. In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well. Stir in chocolate chips. Transfer batter to prepared baking dish. Bake for 45 minutes or until set through and lightly golden brown on top. Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy! NOTES Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free. For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast. Be sure to store these bars in the refrigerator. They are best when eaten cold. Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious! NUTRITION Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg