Pumpkin Pie Bars – A Healthier Version

Are you ready to add some pumpkin love to your dessert menu?

Look no further because I have the perfect recipe for you!

I’ve been obsessed with all things pumpkin this week (can you blame me?

It’s just so delicious!), and I realized that I hadn’t shared enough pumpkin dessert recipes on my blog.

So today, I’m thrilled to share my take on the classic pumpkin pie.

This version of pumpkin pie is a little healthier than the traditional recipe.

I made a “whole” crust filled with nuts, oats, and good coconut oil, and I reduced the amount of sugar in the pumpkin layer.

I’ve even tried using a sugar substitute, and it still tastes amazing!

And let me tell you, the ingredient list may look longer because of all the spices, but it’s worth it for the warm, comforting flavor.

You can make this pie in a traditional pie dish, or you can get creative and make it into a “street” version as I did.

And you can add a little extra crust to make sides if you’re feeling extra fancy.

Trust me. This delicious and comforting pumpkin dessert will not disappoint you.

So give it a try, and let me know how it turns out!

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Healthy Pumpkin Pie Bars

Pumpkin Pie Bars – a Healthier Version
Course Dessert
Servings 12
Calories 234kcal


  • 600 g Hokkaido pumpkin or butternut squash or canned pumpkin pure
  • 150 ml full fat coconut milk
  • 75 g Brown sugar sukrin gold
  • 75 g maple syrup
  • 3 eggs
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp round cardamom
  • 1 vanilla bean scraped, or ½ tsp ground vanilla

Whole Crust

  • 200 g hazelnuts nuts
  • 50 g rolled oats
  • 15 dates
  • 2 tsp coconut oil
  • 1/4 tsp salt
  • 1/2 tsp ground vanilla


  • Preheat oven to 175 ºC – roast the hazelnuts for 10 min until golden. Use a kitchen towel to rub of the burned peel. In a foodprocessor coarsely chop the nuts, then add the remaining ingredients for the crust and pulse until you have a coarse evenly combined crumble crust. Grab a lined pan (around 8 x 10 inch / 20 x 25 cm) divide the crust evenly and give it a little firm press.
  • If you like me don’t use canned pumpkin pure you can easily make your own. Cut the pumpkin into smaller pieces (minus seeds, plus peel), boil it for 10-15 min until tender, and blend until you have a pure. Blend or whisk in the remaining ingredients for the pumpkin layer and pour the creamy layer onto the crust. Bake the cake in the oven for 35-40 min. Remove and let the cake cool completely before cutting it into bars. Keeps well in the fridge for 3-4 days and freeze well too.
  • Serve with a large dollop of whipped cream… or as my dad with a generous splash of maple syrup and a dollop of cream fraiche.


Calories: 234kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 254mg | Fiber: 3g | Sugar: 16g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg