Thanksgiving is upon us! Which means lots of yummy food to indulge in. When it comes to dessert pie usually takes center stage from pecan to pumpkin. If you know me at all, you know pumpkin is the winner!

For me, the crust is my favorite part. You can catch me scooping out the crumbs from the pan! For these healthy pumpkin bars, the crust was my top priority. I recently was introduced to a company called Nutsola. I like to call it the ‘un’ granola. Their ingredients are clean and simple. Dates, almonds, cashews, pumpkin seeds, vanilla, apples, cinnamon, ginger, nutmeg, allspice, and salt. That’s it!

Nutsola likes to call it the DIY bar. Just add water and bake! Also great as a yogurt topping, energy bites (you know I love my bites!) and for this recipe, it plays the part of the crust to my vegan pumpkin bars. All you need is to add water, press down into 8×8 pan and bake. Once the crust has set, add the pumpkin filling and continue baking. What you have after is a creamy pumpkin bar with a nutty base and it is delicious!

All you need to make this delicious treat is;

1 can pumpkin

2 eggs

1/4 cup coconut milk (from the can)

1/4 cup maple syrup

1 tsp vanilla

pumpkin spice, nutmeg, ginger & ground cloves

2 1/2 cups pumpkin spice Nutsola

What I love about this company is how they started it right in their own kitchen on a quest to lead a healthier lifestyle. Be sure to read up about their story and grab a bag or 2 for yourself to try! They even gave me my own discount code just for my readers! Enter ‘Cherise15’ at check out to receive 15% off your order! www.nutsola.com

nutsola.com

Did you try this recipe?! Be sure to share with me on Instagram, Facebook, and Pinterest when you make yours! I love to see your creations! Check out my homepage for more simple healthy recipes! 

Healthy Pumpkin Bars

cherise.mazur
Creamy pumpkin filling with a nutty crust.
Course Dessert
Servings 9

Ingredients
  

  • 2 1/2 cups Pumpkin Spice Nutsola
  • 2 tbs water
  • 1 15 oz can pumpkin
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut milk (from the can)
  • 1 tsp vanilla
  • 1 tbs pumpkin pie spice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp salt

Instructions
 

  • Preheat oven to 350F
  • Grease an 8×8 pan
  • In large bowl mix Nutsola with 2 tbs water. Press mixture evenly into pan.
  • Bake for 15 minutes. While baking mix pumpkin filling into a large bowl.
  • After the crust is baked and cooled for a few minutes, pour the pumpkin filling over the crust evenly.
  • Bake for 45 minutes. The top may brown a bit.
  • Let cool and cut into 9 bars. Feel free to top with whipped cream!
Keyword pumpkin, vegetarian