The original pumpkin spice dessert whose warm spices, sugared squash, and sweetened whipped topping inspired an autumnal craze of pumpkin-cinnamon-sugar everything, pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. Pumpkin spiced coffee lattes involve a less strenuous endeavor that doesn't include making (and possibly burning) pie crust but reflects nostalgically on the concept of caramelized pumpkin, holiday spices, and a touch of richness from frothed milk. But, these once-a-season sips can't replace the beloved Thanksgiving dessert. To keep things traditional on Thanksgiving, serve our pumpkin pie bars with coffee after the holiday meal to help ward off the droopy feeling of tryptophan and/or an overstuffed carb coma.
Pumpkin pie can either have a tender, flaky pastry crust or a crumbly base made from graham crackers or ginger snaps. The semi-firm, custard-like pumpkin pie filling contains the coveted spicy-and-sweet pairing that sparked the late summer/fall pumpkin spice craze. We offer you two keto-friendly pumpkin pie bar versions: One made with butter, and the other with coconut oil. Our pumpkin pie bars recipe uses a crumbly crust made from nuts, and the pie filling includes pumpkin puree, the familiar pumpkin pie spices, monk fruit to sweeten, and eggs to bind it all together. Top the pumpkin pie bars with our spiced whipped coconut cream or whipped heavy cream for a festive, creamy crown with the fragrance of chai tea spices.
Keto Pumpkin Pie Bars Recipe
Time: 1 hour, 15 minutes
For the no-dairy pie crust:
- 1 1/2 cups almond flour
- 1/4 cup pecans, finely chopped
- 4 Tbsp. unsalted butter, melted
- 2 Tbsp. monk fruit
- 1/4 tsp. cinnamon
- pinch of salt
*For a no-dairy version: Use 4 Tbsp. coconut oil, melted, instead of butter.
For the pumpkin pie filling:
- 1, 15-oz. can pumpkin puree
- 3/4 cup full-fat coconut milk (unsweetened)
- 1/2 cup monk fruit
- 4 eggs, lightly beaten
- 3 Tbsp. coconut flour
- 1 tsp. pure vanilla extract
- 1/2 Tbsp. pumpkin pie spice
- 1 packet or scoop Primal Kitchen Collagen Fuel® - Vanilla
- 1 tsp. cinnamon
- 1/4 tsp. salt
For the no-dairy pie topping:
- 1 can coconut cream
- 2 scoops Primal Kitchen Chai Tea Collagen Keto Latte
- Chopped pecans for topping, if desired
- Preheat the oven to 350ºF.
- Line a 9x9-inch pan with parchment paper.
- In a mixing bowl, add almond flour, pecans, butter or coconut oil, and salt until well combined. Pour the crust mixture into the pan, pressing the crust firmly into the bottom of the pan with clean fingers until the crust covers the bottom in one even layer.
- Bake the crust for 9–10 minutes, or until lightly golden. Remove from the oven and set aside.
- To make the pumpkin pie filling, whisk the pumpkin puree with the cream or coconut milk, and the rest of the pie filling ingredients.
- Pour the filling over the pie crust and bake for 40–45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before removing from the pan.
- Meanwhile, make the whipped cream topping. Place cold heavy cream or coconut cream (Spoon the solid part out of the top of a can of coconut milk, leaving the water in the can. Refrigerate the coconut cream until it's cold.) in a large mixing bowl of a stand mixer. You can also use handheld beaters.
- Whip air into the cream, starting on low speed and gradually increasing the speed, until the cream resembles stiff peaks, and has the consistency of whipped cream.
- When cool, remove the pumpkin pie from the pan. Slice into bars.
- Serve each pumpkin pie bar with a dollop of whipped cream and a sprinkling of chopped pecans.
Nutrition info (per serving)*:
Carbs: 8 grams
Fat: 15 grams
Protein: 6 grams
Nutrition info calculated using Cronometer.
*Nutrition info for 1 pumpkin pie bar made with unsalted butter, 1 Tbsp. whipped coconut cream, and 1/2 tsp. chopped pecans.
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