Gluten-Free & Vegan Pumpkin Pie Crumb Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portable pumpkin pie bars with an oatmeal-pecan crust and smooth spiced pumpkin filling. Gluten-free, vegan, and refined sugar-free with warm fall flavors. A healthier take on classic pumpkin pie.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil (softened)
- 2 tablespoons creamy almond butter
- ⅓ cup coconut sugar
- 1 cup gluten-free rolled oats
- ½ cup pecans (chopped)
- ¾ cup 183 grams organic pumpkin puree, make sure it’s not canned pumpkin pie filling, which is already sweetened and spiced
- ½ cup canned coconut milk (don’t stir it, and only use the coconut cream on top)
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons tapioca starch (arrowroot starch or cornstarch work as well)
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 77mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.