Pumpkin Pie Bars

Pumpkin Pie Bars


1 cup Dates soaked
1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.)

1 tsp cinnamon
3 Tbsp coconut butter
2 Tbsp coconut flour
10 Sunsweet® Pitted Dates, soaked in water for a few hours
2 tsp pumpkin pie spice
1 15oz can of pumpkin puree
1/4 tsp salt
1 tsp vanilla extract
Optional Toppings
Candied pecans
Coconut whipped cream


Combine crust ingredients in a food processor. Press into an 8×8″ baking pan, lined with foil or parchment.

Combine filling ingredients in a food processor until creamy – it should be thick. Add filling to prepared crust and freeze the pan for 8 hours or overnight.

Thaw in the fridge 2-3 hours before slicing and serving. Topped with candied pecans and coconut whipped cream!

Recipe created by Alyssia Sheikh of Mind Over Munch.

Nutritional Information

Total Servings 16
Serving Size 1 bar
Calories per serving 94
Fat 5g
Carbohydrates 11g
Protein 2g

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