Hi there! I’m Allie with Miss Allie's Kitchen, and I'm so glad to be sharing my recipe for these nourishing & healthy gluten-free Pumpkin Pie Bars this fab fall season with all of you!

Pumpkin Pie Bars

Pumpkin. Fall. Spices. Do we really need anything else in this life? I certainly don't think I do! In my family, Pumpkin Pie is the star of the season.

Has anyone else ever snuck down the stairs on a Saturday morning, brewed a cup of steaming coffee, pulled back the crinkly saran wrap, and dug into a dish of pure pie heaven directly from the pan? Yeah? Me too!

{Got a morning sweets craving - try these Breakfast Carrot Cake Cookies}

I am all about treating ourselves, but isn't it amazing when one of our favorites can not only satisfy our sweet tooth, but nourish our bodies, too?

{If you're looking for more nourishing sweet treats check out my recipe for Avocado Brownies!}

We'll start today by making my favorite oat-date crust (which is incredibly versatile). I love using oats because they are such a healthful and filling ingredient. If you don't believe me, this compilation of 37 Overnight Oat Variations may change your mind.

The pumpkin pie filling is as rich & creamy as it's traditional counterpart, but the maple syrup & Greek yogurt really up the protein content while enhancing that pumpkin pie spice punch - without the refined sugar.

Moral of the story - we can stop guiltily hiding those early morning pie indulgences & start embracing the easy and flavorful swaps in your pumpkin filled pie bars.

OK, bakers START YOUR OVENS!

WHAT YOU'LL NEED:

Canned Pumpkin Puree

Greek Yogurt

Coconut Cashew Milk

Pumpkin Pie Spice

Cornstarch

Maple Syrup

Vanilla

Eggs

Oats - I like Bob's Red Mill Quick Cooking Oats

Walnuts

Dates

Coconut Oil

Blender/ Food Processor

Baking Dish - I used an 11x7

WHAT YOU'LL DO:

Preheat oven to 375 degrees.

Let's start by making that oat date crust - you'll need a blender or food processor. All you'll do to make the oat flour is place 1 cup of oats into the blender/ processor and pulse until it is finely ground. Next, add the walnuts, dates, maple syrup, and coconut oil. Blend this until everything is glossy, sticky and combined. You may have to stop the machine and scrape the sides a few times. Add the rest of the whole oats, mix and push into a baking dish greased with coconut oil.

Pre-bake the crust in the oven for 10 minutes. In the meantime, prepare the filling. Pour pumpkin puree, maple syrup, cashew coconut milk, cornstarch, vanilla and spices into a bowl and whisk lightly. Beat your eggs, and pour into the filling mixture. Whisk everything together well.

When the crust has finished pre-baking, pull it from the oven, pour the pumpkin filling over top and place back into the oven for 30 mins, or until the center is set and not jiggly- haha!

Pull the dish from the oven and allow it to cool on a wire rack. I like my pumpkin pie cold, so I tend to let it cool overnight in the pan before slicing.

These keep well wrapped in the fridge for a least a week...if they last that long!

I'm so grateful to be able to share this recipe with you on The Melrose Family today & I'd LOVE it if we could "meet"again! Head on over to check out Miss Allie's Kitchen & I promise I'll be sharing more life-friendly healthy & whole food recipe inspo. What does that mean, you ask? I create delicious meals that fit into your busy schedule, please your picky eaters’ palate, make your wallet happy, and help you to fit into your favorite skinny jeans. Here's how you can find me:
Blog: http://www.missallieskitchen.com/

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xoxx,

Miss AK