Pumpkin Pie Bars

These secretly healthy pumpkin pie bars are my Thanksgiving obsession! They’re gluten-free, dairy-free, and made without any refined sugars. The Simple Mills graham cracker crust takes these bars to the next level! Top with pecans and dairy-free whipped cream for the ultimate holiday treat.

(Recipe adapted from Rachael’s Good Eats)

Ingredients (serves 16):

For the crust:

1 box of Simple Mills Sweet Thins

1 ¼ cup almond flour

1 ½ tbsp coconut sugar

1 tsp baking powder

½ tsp kosher salt

1/3 cup extra virgin olive oil

1 large egg

For the filling:

1 can of pumpkin puree (15 oz)

3 large eggs

¼ cup pure maple syrup

½ cup coconut sugar

2 tsp cinnamon

1 ½ tsp pumpkin pie spice

½ tsp kosher salt

¾ cup full-fat coconut milk

1 tbsp cornstarch

To serve (optional):

Toasted pecans, dairy-free whipped cream, extra cinnamon

Directions:

Preheat your oven to 350F and line a square baking pan with parchment paper.

Pulse the Sweet Thins in a food processor until they are ground down to a crumb. Transfer to a large mixing bowl.

Add the rest of the crust ingredients to the mixing bowl and mix well, until a dough forms. Press the dough down in an even layer in the baking sheet using your hands or the back of a spoon. Bake for 10-12 minutes, until golden brown. Remove from the oven and allow to cool completely.

In a separate mixing bowl, whisk together all filling ingredients until smooth.

Pour the filling over the cooled crust. Bake for 55-60 minutes, until the center of the bars no longer jiggle.

Remove from the oven and allow to cool. Top with desired toppings & enjoy!