Happy Halloween!
We had such a fun weekend filled with Halloween celebrations, costumes, and plenty of seasonal excitement. Meghan dressed up as the sweetest little bumblebee, and I am not exaggerating when I say she may have been the cutest bumblebee I have ever seen. She wore her costume to different events throughout the week, which made Halloween feel less like a single day and more like a full week of festivities.
Tim and I also had an adults-only costume party to attend over the weekend. Since I had a very noticeable pregnant belly, I decided to make it part of my costume instead of trying to hide it. I used all-natural face paint on my stomach, and the result was such a conversation starter. Our costumes were a big hit, and the funniest part was watching people’s reactions when they realized my belly was real. Several people at the party did not know us and initially thought I had placed a large rubber ball under my outfit. When they discovered it was my actual pregnant belly, their surprise was priceless.
Now, let’s move on to the recipe: gluten-free, dairy-free pumpkin pie bars. I love plenty of pumpkin recipes during fall, but pumpkin pie will always be my favorite. Out of every pumpkin dessert, drink, bread, muffin, or seasonal treat, pumpkin pie is the one that truly wins my heart.
One of my brothers shares that same love for pumpkin pie, so when he came into town, I decided it was finally time to make one myself. Surprisingly, I had never made a pumpkin pie before. I usually only ate it once a year at Thanksgiving, and since I never hosted the holiday meal, I had always left the pie-making to someone else. It was definitely time to change that.
Of course, I wanted to make a slightly healthier version. Pumpkin pie is already one of the more wholesome pies you can choose, but I still wanted to adjust it in a way that felt more natural and nourishing. My first attempt used a whole wheat crust. Unfortunately, it did not work for me at all. I usually enjoy whole wheat baked goods, but in this case, the crust overpowered the pie and took away from the creamy pumpkin filling.
After my brother left, I kept thinking about how I could create a better version of pumpkin pie without using a traditional flour-based crust. That is when the idea for these pumpkin pie bars came together. I imagined a flourless crust made with nuts and dates, something rich, naturally sweet, and sturdy enough to turn the dessert into bars instead of a classic pie.
I absolutely love how this recipe turned out. The pumpkin filling has that cozy pumpkin spice flavor you expect from a fall dessert, with a smooth texture that feels just right. I used coconut milk on a whim and was pleasantly surprised by how well it worked. The walnut and date crust complements the filling beautifully, adding natural sweetness and a slightly nutty flavor without needing a traditional pastry crust.
You can bake this recipe as pumpkin pie bars or adapt it into a pie-style dessert. Either way, it is a delicious healthy pumpkin treat for fall, Halloween, Thanksgiving, or any time you are craving pumpkin pie flavor without gluten or dairy.
Gluten-Free and Dairy-Free Pumpkin Pie Bars
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- Author: Healthy Happy Mama
- Total Time: 90 minutes
- Yield: 10 bars
Description
These gluten-free and dairy-free pumpkin pie bars are a wholesome fall dessert made with a naturally sweet walnut and date crust, creamy pumpkin filling, coconut milk, and warm pumpkin spices. They are a lovely alternative to traditional pumpkin pie and make a comforting seasonal treat.
Ingredients
For the crust
- 1 2/3 cups walnuts
- 1 cup pitted dates, soaked first if they are especially hard or dry
- 1/8 cup agave nectar
- 1/4 teaspoon pure vanilla extract
- 2/3 cup rolled oats; use certified gluten-free oats if needed
For the filling
- 1 (15 ounce) can pumpkin
- 1 (15 ounce) can coconut milk; lite or full-fat both work
- 1/2 cup Sucanat
- 2 eggs, lightly beaten
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice or cloves
- 1/4 teaspoon salt
Optional toppings
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 425 degrees. Lightly grease a medium-sized baking dish. Several baking dish sizes can work for this recipe, but the baking time will vary depending on how thick the pumpkin layer is.
- Prepare the crust.
- In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are broken down and the mixture becomes sticky. Add the rolled oats and pulse until they are evenly incorporated.
- Press the crust mixture firmly into the prepared baking dish and set it aside while you make the filling.
- Prepare the filling.
- In a medium bowl, combine the pumpkin, coconut milk, Sucanat, eggs, cinnamon, ground ginger, nutmeg, allspice or cloves, and salt. Mix very well, making sure the filling is smooth and evenly blended. Pour the pumpkin mixture over the prepared crust.
- Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking for 50 to 65 minutes, or until the filling is firm. A deeper pan will need closer to 65 minutes, while a shallower baking dish may need less time. If using shredded coconut or dairy-free chocolate chips, add them during the last 5 to 10 minutes of baking.
- Allow the bars to cool completely at room temperature for at least 2 hours. Chill them in the refrigerator before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 273
- Sugar: 15.5g
- Sodium: 78.5mg
- Fat: 18.1g
- Carbohydrates: 25.7g
- Protein: 6.4g
Even though these gluten-free, dairy-free pumpkin pie bars take a while to bake, cool, and chill, they are absolutely worth the wait. The actual work time is short, and the result is a delicious pumpkin dessert that tastes far more indulgent than it is. They are cozy, flavorful, and perfect for Halloween weekend, Thanksgiving, or any fall gathering where pumpkin pie belongs on the table. Enjoy, and have a fun Halloween!