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.
Ok, someone help me out here….On Paleo are you or are you not suppose to avoid things that have salt, or adding salf to foods?
Also…very excited to try this reciepe, love this blog Juli thanks for everything you do, and for being yourself!
Do you happen to know if any stores carry Coconut Cream Concentrate or if you can only order it online?
Artisana sells coconut butter is some stores (which is the same as coocnut cream concentrate)
I don’t know where you live, but even here in Wyoming, where everything the least bit unusual is hard to find, many grocery stores are starting to carry almond and coconut butter. Also, tropical traditions has it. Hope this helps.
Totally made this just now!!!! Just waiting for them to set so I can eat them!!!!
I made these this weekend and wowza! Very yummy! They were the hit of the party, that was not a paleo party. I gave out the recipe to many people. Score! (I did add more spices though)
contemplating substituting sweet potatoes for pumpkin. Thoughts?
diggin it
I have a potluck at work tomorrow and have found what I’m bringing!!!!!!!!! Thanks lady
My crust doesn’t look anything like the pic…and there wasn’t enough pecan topping to make it look as dense as your pic. My topping looks sprinkled on. Regardless of looks, it is delicious!
Made these last night…pretty darn tasty! Next time I think I will half the bottom layer and double the middle layer to make it a little less heavy. Great job though!!!
I am making this for the teachers at my kids school. Some of them have gluten allergies so this is perfect. This is by far the BEST dessert ever!! or breakfast with coffee! YUm Thanks again Juli B!!!
I have made this recipe three times since you posted it. It is my new fav!! I added a tsp of vanilla to the filling to make it a little sweeter. Thanks for sharing 🙂