In the mood for pumpkin everything? Us too! These dairy-free Light Pumpkin Pie Bars are perfect for sharing Thanksgiving-style. Or, you know, not sharing. Each 3-bite bar is lightly sweetened, perfectly pumpkin-y, and cinnamon spiced. Basically the answer to all of your fall dessert craving dreams!

Servings: 16 bars

Serving Size: 1 bar

Prep Time: 15 minutes

Total Time: 45 minutes

Nutrition Facts: 111 calories / 16g carbs / 1.5g protein / 4.5g fat 

Ingredients:

Crust:

• 1 cup Graham cracker crumbs
• 4 tablespoons refined coconut oil (melted)

Filling:

• 1 15-oz can pure pumpkin puree (we used “Libby’s”)
• ⅔ cup packed brown sugar
• 2 eggs
• ½ cup unsweetened almond milk
• 1 tablespoon flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 350 degrees. Line a 8×8-inch or 9×9-inch square baking dish with parchment paper or foil, leaving a 1-2 inch overhang around the sides.
2. Mix the crust ingredients together in a medium bowl with a fork. Press the Graham crumb mixture evenly into the bottom of the baking dish, pressing firmly with your fingers. 
3. Bake the crust for 6-8 minutes or until lightly golden brown and fragrant. Remove from the oven. Let cool for at least 10 minutes.
4. In a large bowl whisk the filling ingredients together. You can also use a handheld or stand mixer. Pour the filling into the cooled crust.
5. Return to the oven and bake for 25-28 minutes until the center is just set (does not jiggle when you move the dish). Set aside to cool to room temperature on a baking rack.
6. To slice: remove the bars from the pan using the paper or foil overhang and place on a cutting board.
7. Use a sharp knife to cut 16 even squares, wiping the knife between each cut to ensure clean lines. Refrigerate before serving.
8. Serve with whipped cream, ice cream, chopped nuts, or a sprinkle of cinnamon and icing sugar (macros not included.) Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes:

1. You can also use unrefined coconut oil, although your crust will have a mild coconut flavor.
2. You can also use regular nonfat milk instead of almond milk (macros: 16.5C/2P/4.5F per bar).

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