Pumpkin pie is such a classic Thanksgiving dessert. Really, anything pumpkin is my favorite. In this recipe, I decided to add a little twist to the traditional pumpkin pie. You know, just to shake it up a little. These pumpkin pie bars are completely gluten free and dairy free, and they’re sweetened with agave. The pecan crust is made of wholesome nuts, oats, dates, and coconut oil. If you ask me, this is just about the healthiest Thanksgiving dessert you can make but it won’t taste it at all.

I like to serve these with freshly whipped coconut cream. To make whipped coconut cream, put a can of full fat coconut milk in the fridge overnight. This will make the cream separate from the milk in the can. When you’re ready, open the can and scoop out just the really thick cream, discarding the other clear liquid. Whip the cream with a little bit of agave using a hand beater and you’re done!I really have a love/hate relationship with coconut cream because first of all, it’s absolutely delicious. But on the other hand, the coconut milk only likes to separate about half of the time. It drives me crazy when I’m looking forward to some nice whipped coconut cream and then I open the can and it hasn’t separated. Now I always keep about four cans in the fridge just to be safe. I’ve found the brand that works the best for me is Thai Kitchen, so I always make sure to buy those.

Enjoy this recipe and have fun sharing it with family and friends!

Filling Ingredients:

1 can pumpkin puree

1 can lite coconut milk

2 eggs

½ cup agave

1 tsp cinnamon

½ tsp ginger

¼ tsp ground cloves

Crust Ingredients:

1 cup pecans

1 cup GF rolled oats

6 medjool dates

2 tbsp coconut oil

1 tbsp agave

1 flax egg (mix 1 tbsp ground flaxseed + 3 tbsp water and let sit for 5 mins)

½ tsp salt

1 tsp cinnamon

Steps:

Preheat oven to 450⁰F.
Combine all crust ingredients in a food processor and process until it starts coming together in a ball.
Grease a 9 x 9 inch square baking pan with coconut oil and spread the dough evenly around the bottom. It is easiest to use your hands for this – just put some water on your fingers to keep from sticking to the dough.
In a mixing bowl, thoroughly whisk together all filling ingredients, reserving ⅓ cup of the coconut milk.
Gently pour filling on top of the crust.
Bake for 15 minutes at 450⁰F then lower the oven temperature to 350⁰F and bake for 1 hour.
Take out of the oven and let cool on a wire rack until completely cool.
Serve with whipped coconut cream and store leftovers in the fridge.

Pumpkin Pie Bars with Pecan Crust