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!
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.
Pumpkin Pie Bars
- Yield: 6 1x
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
- 1/2 cup canned coconut milk
- 1/4 cup coconut butter, melted to be just a bit soft
- 3 tablespoons coconut oil, melted
- 3 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground ginger
- 1/16 teaspoon ground cloves (don’t measure, just splash)
- pinch of salt
For the toppings
- 1/2 cup pecans, roughly chopped
- 2 tablespoons coconut oil
- 2 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
- Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
- 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.
- 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.
- While your crust is baking, make your filling ingredients.
- Add your pumpkin puree along with all other ingredients and puree until completely smooth. Coconut butter should be incorporated in, not chunky.
- When your crust is cool, top it off with your pumpkin puree filling and smooth evenly through.
- Last but not least, make your topping.
- Add 2 tablespoons of coconut oil to a small skillet to heat under medium heat. Then add your chopped pecans.
- These will burn easily so be careful.
- 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.
- Pour pecans on top of pumpkin puree filling.
- Set in freezer to cool for 20+ minutes.
- Cut and serve. Keep in fridge or freezer to keep intact and from melting.
These look absolutely amazing. It is fall and pumpkin is “in,” therefore multiple pumpkin recipes are very justified. I have a question though. First, let me thank you for your blog. It was passed to me a few months ago, and is the only blog I read – extremely entertaining. Being a bachelor I don’t make too many complex recipes, but I have tried a couple and they have been really good. My question references back to being a bachelor. We are having the end of our Paleo Challenge “potluck” this Saturday and everyone is bringing a side as BBQ is the main dish. Any suggestions from your recipe for a fairly simple tasty side to feed 20-25 people? As I also attempt a social life I don’t want to spend all night in cooking, but I also don’t want to be the chump carrying in steamed brussel sprouts. Thanks again, and keep up the the entertaining posts!
Absolutely Bachelor Chris!! Check out my cinnamon bacon backyard sweet potato recipe! You can just multiple that by 3 or 4 or even more and make a crap ton of it. Doesn’t need many ingredients and you could also cook it in the oven if you don’t have a grill. But you better if you’re a bachelor.
I will give those a try and report back. I kind of have a grill. I live in a condo on the lake here so HOA doesn’t allow grills no the decks, nazis! We have grills on the beach and by the pool, but it’s 42 degrees so even though I now sound like a chump I will not be utilizing this resource. Pick your battle I guess. Speaking of chumps, start doing more articles for Again Faster. All the articles are very good and informative, but all are so serious with the exception of yours. Loved the piece on muscle-ups, they truly are the anti-christ.
Just put this recipe in my Paleo Thanksgiving menu file. Perfect substitute for pumpkin pie. Thanks!!
Yummers!! … but hang on a sec, did you say brownie batter ice cream?? Holy jesus on a trampoline, pleeeeease post that recipe! That shizz sounds illegal awesome.
YUM! I have a ton of pumpkin in my fridge right now, mostly because I’ve been cooking with it constantly and buy 2 cans of organic pumpkin puree every time I set food in trader joe’s. The cashier’s call me out on it now…I’m wondering if they refer to me as “pumpkin girl” or something equally lame. Anyway, I’m rambling, but this is next on my list to make. Gracias.
Also, those pumpkin muffins from Civilized Caveman are AMAZING. I brought a batch to my “help the coach kick his own ass” WOD this weekend…they were a hit. And my husband and kid love them. Scores all around.
Oh, heck yes, I will be making these! One of my fave combos, pumpkin and pecans. Your paleo desserts are seriously to die for, I don’t think I’ve made a single one that I didn’t love.
I love pumpkin flavored everything and I can’t WAIT to make these. Question though….could I use almond milk instead of coconut milk?? Ok, one more question…is there a substitute for coconut creme concentrate??
yes you could use almond milk. and if you don’t have coconut cream concentrate, make your own homemade coconut butter. there is a recipe for it in the ingredients section of the recipe
is it supposed to be 1 cup of almond butter in the crust? or is it almond flour?
yep almond butter!
Just drooled all over my keyboard… this is happening very very soon. Are you eating nuts again?!
no, just used nuts for this recipe for people who still are eating nuts!
These pumpkin pie bars were freakin amazing..and i’m not saying that just because i’m your roommate 😉 I also enjoyed the smell of pumpkin in our house last night. Definitely a “make again” for Thanksgiving!
Looks amazing. I’m excited to try it. Making paleo treats instantly turns me into Goddess of Food Magic with my family, so this recipe will definitely increase my stock value ’round here. And I now know how to make coconut butter, so thank you!