Sorry I missed posting my promised “week of Thanksgiving inspired recipes” yesterday guys and girls, but hopefully these pumpkin pecan pie bars will make you forgive me….please, pretty please forgive me…with pumpkin pie on top.  Am I forgiven?

The week has come to a close and has been filled with all things Thanksgiving but don’t worry I have some plans for one more Thanksgiving inspired post next Monday to wrap things up and also to make up for yesterdays no post.  Hopefully all this Paleo Thanksgiving talk has gotten you in the spirit for the big Turkey Day next week.  By the way, I love Thanksgiving!!  Let me tell you why….let’s take a walk down memory lane.  This may date me, but here we go!  So in October 2004 I got married to the hubby which means our first holiday as a married couple was of course Thanksgiving (I’m not counting Halloween folks…we were actually on our honeymoon then).  We were broke after paying for some of the wedding plus the honeymoon so we decided to hunker down and have Thanksgiving just the two of us in sunny South Florida.  Mine you I didn’t cook!  I hated cooking back in 2004….yeah I know a shock since I now have a food blog, right?  I had a kitchen full of all these cool kitchen “things” from the wedding which many of them I had no clue how to use.  Yes, that is embarrassing to admit but we are all friends here.  So it was my first Thanksgiving and I didn’t want to let my husband down since Thanksgiving happens to be one of his favorite “eating” holidays.  I got the turkey and gathered all the recipes from family members and I put my new kitchen apron on and cooked in our super small kitchen.  I wish there is a picture to document this, but maybe it might be better there isn’t.  It wasn’t pretty!  I had never cooked a turkey….ever!  It was pretty funny to watch me try too.  I have to remove what?!  Well where is that?  Those were just some of the questions I asked myself.  My husband actually left the house for a “drive” because my stress level was at a all time high.  I made it threw it all and we did sit down to a Thanksgiving dinner that was edible but from that moment on my thought of cooking has changed.  As crazy as that may sound.  So every year when Thanksgiving comes around I think of my first Thanksgiving as a wife and I’m thankful, because it’s that one day of cooking that inspired me to want to get better and to eventually start this little blog where I share my creative outlet in the kitchen.  Of course, if you have followed me from the beginning (thank you my early followers) you have seen my progression as I have cook, baker, and hopefully blogger.  My diet has changed through this time as well.  You can check the archives, I wasn’t always Paleo.  Which I have gotten a lot of crap from Paleo readers that I still have those on the blog.  I have gone back and forth about taken them off but it shows my progression.  I am 100% believer in Paleo!  It has changed my life and my families!  If I have readers coming over for a non-paleo recipe I’m hoping they will find my new Paleo recipes and question what it is and hopefully walk down the path of Paleo and see how wonderful it is.  Because truly guys, all I want to do is help you all!  That’s why I share free recipes here.  Because lets face it I love you, I’m thankful for you, and I’m fortunate to love doing it.  So if you don’t like that I have non-paleo recipes on here I’m sorry but just look at the ones that are and smile and be happy that they are here.  No hard feelings, ok?

Ok, guys and girls have a wonderful weekend!  I hope your excited about Turkey Day, I know I am!  Especially now that we live in a state that the temperatures actually feel like they should be on Thanksgiving, basically I’m not sweating! Ha!  I’ll be back next week with a little something special if you still aren’t sure what you might make for your Paleo Thanksgiving.  In the meantime, enjoy these bars.  They rock!  I took them to my Paleo Challenge party at my Crossfit Box and they were originally going to be a secret until the cookbook release but I was in the mood to share…so Metro Crossfit these are for you!

Pumpkin Pecan Pie Bars

Pumpkin Pie is a traditional fall favorite dessert that graces most Thanksgiving tables.  These bars are a twist on the traditional pumpkin pie with the added pecan topping.  If you are a pumpkin pie fan, this recipe can be turned into a pie very quickly.  Just form the crust into a pie plate and follow the directions below for the filling.  Leave out the topping and you have yourself a Paleo version of Pumpkin Pie.

For crust:

1 ¼ cup almond flour

¼ cup hazelnut flour (if you don’t have you can use more almond flour)

1/4 teaspoon sea salt

1/4 teaspoon baking soda

2 tablespoons maple syrup

2 tablespoons coconut oil, melted

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

For filling:

1 ¾ cups pumpkin puree

2 eggs

5 medjool dates, pitted

½ cup coconut milk

1 tablespoon vanilla extract

1 ½ tablespoon pumpkin pie spice

For topping:

½ cup almond flour

½ cup pecan halves, chopped

1/3 cup shredded unsweetened coconut

1 tablespoon maple syrup

1 medjool date, finely chopped

1 tablespoon coconut oil

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Line an 8×8-inch baking dish with parchment paper making sure paper goes up the sides, this will help you later on in removing the bars from the pan.

Add all of the crust ingredients to a small bowl and using a fork stir together until crust forms.  Place crust mixture to prepared baking dish and press down to form a even layer across the bottom of the pan.  Bake crust for 10 to 15 minutes until golden.  Allow crust to cool completely.

In a bowl of food processor or high speed blender place filling ingredients; pumpkin puree, eggs, dates, coconut milk, and pumpkin pie spice.  Process the ingredients together until smooth and dates are broken up.  Pour filling ingredients into cooled crust.

To make topping; add almond flour, pecans, shredded coconut, maple syrup, chopped date, coconut oil, and cinnamon.  Combine topping and evenly sprinkle across filling.  You can sprinkle additional chopped pecans on there if you like too.

Bake for 40 to 45 minutes or until filling is set.  Remove and allow bars to cool completely before removing from pan and cutting into bars.

Store bars in an airtight container in the refrigerator up to 4 days.  Before enjoying allow bars to come to room temperature.

Makes 12 bars.

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14 Responses to Pumpkin Pecan Pie Bars

  1. Caitlyn says:

    These look delicious, Heather. I have already added them to my families Thanksgiving menu!

  2. Kiah says:

    These are exactly what I was looking for! I couldn’t decide between pecan or pumpkin, now I don’t have to :) Can’t wait…They’re in the oven now – fingers crossed! Question: my filling had a really thin consistency, so the topping pretty much dropped/sank into it… is that what happens? I used actual pumpkin “puree” – did you use canned pumpkin? I also didn’t have dates, so maybe that was part of it. Anyway, thanks for sharing this recipe!

  3. [...] Bean Casserole, Quinoa, Sweet Potato and Dried Cranberry Stuffing, Pan Roasted Brussels Sprouts and Pumpkin Pecan Pie Bars . I adapted all, just slightly and my adaptations will be up on my recipage sometime this [...]

  4. Anne French says:

    We tried these last night, and they were very good. My only suggestion would be to make sure you let the crust cool completely. I was in a hurry and didn’t, so it was mushy. Also, I added 1/4 cup maple syrup to the filling. :-) Great recipe! Thanks!

  5. MDelicious says:

    Hi Kiah,

    I emailed you so I hope you received. :) I have made this with fresh pumpkin puree and canned. Fresh pumpkin puree will be more wet than canned so you will have to probably use a little less or add a tablespoon of coconut flour to soak up the liquid. The pecan mixture should not sink to the bottom though.

  6. Gillian says:

    These look amazing! So creative.

  7. Madi says:

    These look delicious.
    Perfect for a healthy afternoon snack.
    Can’t wait to try them

  8. amanda says:

    These look wonderful, I don’t know how I found your site but its so wonderful. I have tried several recipes, I love baking, and everything has turned out great! Being gluten, dairy, soy, and corn free is hard, but having awesome recipes like yours make it easier.:)

  9. Denise says:

    I’m not sure what Medjool Dates are, or where to buy them. How many regular dates (the kind you buy in a box) would I use to make this delicious looking and sounding recipe? Maybe 1/2 cup chopped dates?

  10. MDelicious says:

    Medjool dates are considered the diamond of dates, they are prized for their large size, extraordinary sweetness and chewy texture. You can find these in most health food stores, whole foods, or trader joes. If you buy dates in a box make sure they still have their pits in them because this keeps the dates moist and doesn’t lead them to drying out. Before using them remove the pits. I hope this helps. :)

  11. mudclam says:

    Is that the thick coconut milk in a can or the drinkable kind found in the milk case at the market? Thanks!

  12. MDelicious says:

    Hi there! I used the thick canned coconut milk. :)

  13. […] Pumpkin Pecan Pie Bars – Multiply Delicious […]

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