Pumpkin bars are the perfect healthy fall dessert! With a chocolate almond flour crust and a creamy pumpkin pie filling these are the perfect low carb treat! It’s a healthy pumpkin bar that everyone will love this Thanksgiving that fits into so many dietary needs!
Greetings, pumpkin pie lovers! I’m here with a recipe for the best danged pumpkin bars I’ve ever eaten. Seriously!
Put this holiday dessert onto your table and you just might put your Grandma’s pumpkin pie to shame.
If you like pumpkin pie, you will love this recipe! BONUS – it can be made two different ways as well, low carb or traditional pumpkin bars. It’s really SO EASY to make either way I think you are going to love it.
Pumpkin Bars Recipe Notes
In order to create the pumpkin pie bars low carb, you will need to first make a low carb crust.
IF you couldn’t care less if it’s low carb or not simply swap the almond flour for traditional all-purpose flour. More reasons we love this reason is the crust is really forgiving. But if you are needing low carb pumpkin bars, follow on.
How to Make Low Carb Pie Crust
There are primarily two ways to make a low carb crust; using coconut flour or almond flour. Since I have a coconut allergy, I make almost all of our low carb desserts with almond flour or a low carb baking mix.
To make a low carb chocolate crust, you simply add a couple of tablespoons of unsweetened cocoa powder to the crust mixture and you are all set!
Because I use Greek yogurt for the pie filling, it’s higher in protein than regular pie filling is, and it’s deliciously creamy. It has all of the wonderful warm flavors that a good pumpkin pie should have, too…cinnamon, cloves, and ginger. Yummi!
Note: Low carb means low in carbohydrates (low or no net glycemic sugars). It does NOT mean low fat! My husband actually has to watch his sugar levels as he’s been teetering on the pre-diabetic line for years so you’ll find we make our recipes both ways when we can and these pumpkin bars are surely a easy one to make those simple swaps.
I use real butter in the crust, and wowza, does it taste good! We truly prefer to use natural ingredients like butter when it comes to desserts like this.
Oh, and if you’re looking for another healthy pumpkin recipe, make these Pumpkin Spice Yogurt Parfaits.
These Pumpkin Bars are quite a bit like pumpkin pie except an exceptional delicious difference. The Chocolate Crust. Ooooooo chocolate. Not sure why we decided to go this route but after making our pumpkin brownies we’ve just got chocolate and pumpkin on our brain.
These Pumpkin Bars Fit All Sorts of Dietary Needs
- Gluten-Free – You can make this recipe with the low carb ingredients (with almond flour) and it is naturally gluten-free! Now if you decide to switch the flour for the crust you do want to stick with a 1-1 ratio gluten-free flour if making this for family or friends since all-purpose flour is not gluten-free.
- Dairy-Free – This recipe as-is is soooo close to being dairy-free except the greek yogurt. Luckily though there are some FANTASTIC dairy-free yogurt alternatives out there these days that you can easily substitute for and you’ll be set.
- Egg-Free / Vegan – So there is one egg in this recipe and if you swap the dairy-free alternative the last bit would be the egg. We’ve found that a flax egg can do a pretty decent job if you’ve got to omit the egg!
- Low Carb – YOU ARE ALL SET WITH THIS RECIPE! WOOT!
Making these Pumpkin Bars for a Crowd
You can double this recipe and make in a 9×13 pan.
Especially this time of year when everyone is getting together and being so many allergies, intolerances and health needs it’s nice to be able to make a dessert that you bring and everyone can enjoy!
If you even want to go down in history as the best person ever, print off this recipe and place next to the dish so people can know what is in it. It helps with allergy sufferers quite a bit.
If you make these low carb pumpkin pie bars (and I hope that you will!), please come back and leave me a comment and rate the recipe. I would love to know if you enjoy them as much as I do!
Pumpkin Bars with Almond Flour Crust
Pumpkin Pie Crust
- 1 cup almond flour ( or all purpose flour)
- ½ cup erythritol ( or granular sugar)
- 4 oz (1 stick) unsalted butter melted
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon sugar-free syrup ( or maple syrup)
Pumpkin Pie Filling
- 2 cups 100% Pure Pumpkin Puree
- 8 oz (1 cup) greek unflavored yogurt
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup erythritol ( or granular sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ sea salt
- Pinch of ground cloves
- Pinch of ground ginger
- Heat oven to 350 degrees F (325 if using convection oven)
- In a small bowl, combine baking mix, 6 packets Stevia, melted butter, cocoa powder, and maple syrup. Stir with spoon or spatula until it forms a cohesive dough. Use fingers to press mixture evenly into bottom of a 9” x 9” baking pan.
- Bake for 12 minutes. Remove pan from oven and allow it to cool on wire rack while you prepare the filling.
- In a large bowl, combine pumpkin puree, yogurt, egg, Erythritol, vanilla extract, salt, and all spices. Use a whisk or hand mixer to combine until smooth.
- Use a silicone spatula to spread batter evenly over the crust. Return pan to oven and bake for 35-40 minutes, or until edges are just starting to crack and the top is set. Remove pan from oven and cool on wire rack for 10 minutes. Place pan into refrigerator and chill for at least 2 hours before slicing and serving.