Pumpkin Spice Bars

Pumpkin Spice Bars can be made ahead and are great for holiday get togethers.

They are free of gluten, grains, eggs, and dairy which makes them ideal for people who are on the healing path.

Even though fruits, veggies, and leafy greens should be the base of our diet, life happens and sometimes we need to have dessert.  And if we do, let’s make it nutrient-dense right?

Pumpkin is a very low calorie vegetable (actually technically a fruit) that is packed with antioxidants such as vitamins A, C, E, beta-carotene, and zea-xanthin which can help prevent age-related macular disease. Pumpkin is also a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium, copper, potassium, and phosphorus. The high amount of phytonutrients in pumpkin have been shown to help prevent the risk of cancers, particularly mouth, lung, and colon cancer. Pumpkin also contains several anti-aging benefits and the antioxidants help to keep skin wrinkle-free and radiating a healthy glow. It also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around. Pumpkin is excellent way to replenish and restore the body after a workout as it is high in potassium which helps to restore the body’s balance of electrolytes after exercise and keeps muscles functioning at their best.

This pumpkin spice bar recipe uses coconut oil as its main source of fat. It gives the pie a subtle nutty sweetness that goes perfect with the pumpkin. Just remember that fat is fat.  It’s allll hard on the liver, digestive system and downstream organs and functions so cut them into small pieces!

This is a great fall recipe or perfect for Thanksgiving! Impress your guests with a clean version of a favorite Thanksgiving dessert.

Enjoy!

Pumpkin Spice Bar Ingredients:

For the Crust:
¾ cup arrowroot powder
¼ tsp sea salt
1½ cups dates, pitted and soaked in hot water for 5 minutes
2 Tbsp REAL maple syrup
2 Tbsp coconut oil
1½ tsp fresh grated ginger root
For the Filling:
3 cups pureed pumpkin (fresh or canned)
½ cup REAL maple syrup
¼ cup coconut oil
2½ Tbsp gelatin  ( essential!!!)
1½ Tbsp cinnamon
¼ tsp ground cloves
¼ tsp sea salt

 Directions:

  1. Preheat the oven to 325 and grease a casserole dish with coconut oil (or line it with unbleached parchment paper).
  2. Soak and drain the dates, and place all of the crust ingredients in a food processor. Process for a minute until it forms a thick and sticky mixture. Don’t overmix – you want the dates to be slightly chunky and not completely blended.
  3. Transfer the mixture to the casserole dish and spread evenly along the bottom with a spatula or press with your fingers. This is your crust.  Bake for 18-20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.
  4. Combine all of the filling ingredients, cold, in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5-10 minutes. The mixture should liquefy and the gelatin should dissolve. If there are still some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.
  5. Pour into the baking dish pan over the crust. Place in the refrigerator to set for at least 3 hours.
  6. Dollop with a non dairy whip topping if you desire…..or serve it with some coconut or homemade banana ice cream.

PS – I suspect you could use agar agar flakes instead of the gelatin but I have not actually tried it myself.  When I was in grad school, we used agar flakes to make jello so I know it’ll work.  These days, my diet is so clean, I probably would experiment but back when I posted this, I wasn’t as picky {wink}.   Don’t sweat the small stuff.  If the worst thing you eat over a holiday gathering is a bit of gelatin, pat yourself on the back and move on!

 

pumpkin spice bars

Recipe adapted from Autoimmune Paleo

Related Posts

DIY Mineral Rich Vegetable Broth

DIY Mineral Rich Vegetable Broth

This DIY mineral rich vegetable broth is CLEAN and not tainted by natural flavors (hidden source of glutamic acid which is MSG), or any other less-than-ideal ingredients.   I'm talking to you high fructose corn syrup! Making mineral rich vegetable broth is pretty...

Raw Vegan Caesar Dressing

Raw Vegan Caesar Dressing

I have this (dairy free) vegan Caesar salad dressing recipe memorized because I make it every week for Johny.   You probably know that I transitioned to a nutrient-dense, whole food, plant strong diet when I got sick with EBV (Epstein Barr Virus), Lyme...

Ginger Carrot Soup

Ginger Carrot Soup

Ginger carrot soup is easy and delicious.  Cheap too! This is a great seasonal soup for these cooler fall nights and SO easy! It is loaded with vitamins, minerals, phytonutrients, and anti-oxidants. Carrots are known for their Vitamin A (great for your eye health-...