GF Low Sugar Pumpkin Pie Bars
You don’t have to sacrifice your favorite fall recipes to stay healthy! With a few simple swaps, you can enjoy the cozy flavors of the season without the guilt. My low-sugar, gluten-free pumpkin pie bars are the perfect example—it’s made with a buttery almond flour crust and naturally sweetened pumpkin filling and prebiotic packed yacon syrup, so you get all the indulgence without the sugar overload - you’re actually nourishing your gut! Whether you're cutting back on sugar or avoiding gluten, you can still savor your fall favorites with these nutritious adjustments.
What you’ll need for the crust:
1¼ cups almond flour
1.5 tablespoons yacon
2 tablespoons melted coconut oil
¼ teaspoon sea salt
For the filling:
1½ cups canned pumpkin puree
2 cups blanched almonds
1/2 cup protein powder
1/3 cup yacon
¼ cup water, more as needed to blend
2 tablespoons melted coconut oil
2 teaspoons pumpkin pie spice
⅛ teaspoon sea salt
Directions (makes 12 servings):
Make the base layer: In a medium bowl, stir together the almond flour, yacon, coconut oil, and salt until well combined. Use your hands to press the mixture into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.
Make the filling: In a high-speed blender, place the pumpkin, almonds, protein powder, yacon, coconut oil, pumpkin pie spice, and salt and blend until smooth and creamy. Remove the crust from the freezer and pour the filling on top. Use a spatula to smooth it into an even layer.
Freeze for at least 4 hours. Slice into bars. If they’re too frozen, let them sit at room temperature for 10 minutes before serving. Top with chopped pecans, if desired. Store leftover bars in the freezer or fridge.
Macros (per serving)
262 Cals
21g Fat
10g Carbs
5g Fibre
13g Protein