I know what you’re thinking. What the f*ck Juli. It’s the second day you’ve posted something sweet AND something pumpkin…where the hell is the real food?? Where is the originality?? I know, I get it. BUT in my defense, I had to use up my leftover pumpkin from yesterday’s waffles. Leave no food behind. It’s an act. Like the law kind of act. Look it up. So to make sure I didn’t get in trouble with the law, I made pumpkin pie bars. CAN YOU SAY OMG?! I can!

And if you didn’t read my post on Friday about my friend George, from Civilized Caveman, you need to. I talk all about his amazing e-book and how fantastic his recipes are in it. He seriously has some of the best paleo recipes on the market. I’m not kidding you. His recipes have saved my ass many times. AND he has some crazy fantastic treat recipes, and you know I’m all about those. Like these pumpkin muffins. Who doesn’t want pumpkin muffins right now. If something has pumpkin in the title at a bakery orrrr coffee shop orrrr blog recipe, I want it. I don’t care if it’s paleo or not, I want the damn thing. So having pumpkin recipes readily available in George’s Caveman Feast E-Book is saving my life from scones, biscuits, donuts, muffins, and anything else that makes my pupils double in size. Thank you George, you’re amazing. Go check out his E-book, it’s $20 off right now!! Holy balls

I want to talk about some random stuff:

Like the murdered squirrel outside my house. Don’t worry, he was murdered by his own kind, so it was a fair fight. That sounds real bad. BUT he’s been run over prooooobably 256 times, been rained on, been snowed on, probably been stepped on, and well, he smells like legitimate hell. Like, I have to hold my breath while getting out of the car.

Facebook messaging. And chat. I despise both. Mostly because I never check my messages then I look like a real asshole when I don’t write back.

Dark chocolate. I’m having a real love-hate relationship with it right. I bought a little tiny 80% bar last week and now it’s all I’m thinking about. I hate how Whole Foods has the chocolate bars in the check out isle. I stare at them for probably 5 minutes while moving slowly through the line, going through an insanely obsessive internal battle on whether or not to buy one. I’ve stayed strong so far…but I’m leaving for Whole Foods in probably 5 minutes. Sh*t.

And I need to mention the fact that I drank wine two nights in a row over the weekend. Friday night was awesome because I was home by myself, so I poured myself a glass of chardonnay, ate a steak, then proceeded on to make brownie batter ice cream. I didn’t know that’s what I was making, but it worked out that way. Bomb Friday night. THEN Laura and I thought it was a good idea to drink some wine before we called a cab to go out on Saturday. Wellllll, turns out wine makes you sleepy. And that’s what we did. Me on the couch, her on the floor. What’s up with me drinking wine? So weird.

4.8 from 24 reviews

Pumpkin Pie Bars
 
Prep time

Cook time

Total time

 

Serves: 6

Ingredients
For the crust
  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt
For the filling
  • 1 (14oz) can pumpkin puree
  • ½ cup canned coconut milk
  • ¼ cup Coconut Cream Concentrate or homemade coconut butter, melted to be just a bit soft
  • 3 tablespoons Coconut Oil, melted
  • 3 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground ginger
  • 1/16 teaspoon ground cloves (don’t measure, just splash)
  • pinch of salt
For the toppings
  • ½ cup pecans, roughly chopped
  • 2 tablespoons Coconut Oil
  • 2 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • pinch of salt

Instructions
  1. Preheat oven to 350 degrees.
  2. First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
  3. Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
  4. Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over.
  5. Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
  6. While your crust is baking, make your filling ingredients.
  7. Add your pumpkin puree along with all other ingredients and puree until completely smooth. Coconut cream concentrate should be incorporated in, not chunky.
  8. When your crust is cool, top it off with your pumpkin puree filling and smooth evenly through.
  9. Last but not least, make your topping.
  10. Add 2 tablespoons of coconut oil to a small skillet to heat under medium heat. Then add your chopped pecans.
  11. These will burn easily so be careful.
  12. While constantly mixing the pecasn, add your maple syrup, cinnamon, and a bit of salt and continue to stir until pecans have roasted a bit. About 3-4 minutes.
  13. Pour pecans on top of pumpkin puree filling.
  14. Set in freezer to cool for 20+ minutes.
  15. Cut and serve. Keep in fridge or freezer to keep intact and from melting.