This recipe is 16 kinds of YUM. I probably make it twice a week and it's the perfect treat when I'm wanting something sweet without sending myself into a sugar coma. Plus, it helps curb my pumpkin obsession.
I initially found this recipe on PurelyTwins and fell in love with the idea of a simple, no-bake pumpkin bar. I played around with the recipe a little and added a crust to give it that pumpkin pie feeling that is so irresistible.
I initially found this recipe on PurelyTwins and fell in love with the idea of a simple, no-bake pumpkin bar. I played around with the recipe a little and added a crust to give it that pumpkin pie feeling that is so irresistible.
You won't need many ingredients for this and there are a few substitutions that would work for the crust. Here's your shopping list:
Pumpkin Layer
Crust
The directions are pretty easy. Just blend everything for the crust in a food processor (I use a Ninja and love it) then press the resulting mixture into a pan. I used a 9" round pan. No need to grease or use parchment paper.
After the crust is done, blend the pumpkin layer ingredients in your food processor and then spread it on top of the crust. Store in the refrigerator for at least 15 minutes before serving it. It will taste amazing right away, but when it firms up in the fridge it's just easier to cut and remove from the pan.
Pumpkin Layer
- 3/4 cup coconut butter (you can buy it or make your own)
- 1 cup pumpkin puree (I used the kind from a can, but you could make your own)
- 1/4 cup agave (you can substitute maple syrup or another sweetener)
- 4 tsp pumpkin spice (you can buy it or make your own)
Crust
- 3/4 cup almonds (you can substitute any nut here)
- 4 dates
- 1/4 cup agave (you can substitute maple syrup or another sweetener)
The directions are pretty easy. Just blend everything for the crust in a food processor (I use a Ninja and love it) then press the resulting mixture into a pan. I used a 9" round pan. No need to grease or use parchment paper.
After the crust is done, blend the pumpkin layer ingredients in your food processor and then spread it on top of the crust. Store in the refrigerator for at least 15 minutes before serving it. It will taste amazing right away, but when it firms up in the fridge it's just easier to cut and remove from the pan.
 Blend ingredients in a food processor. |  Press the crust into a pan, then spread on the pumpkin layer. |
And that's it folks. Easy, right? I'm off to go eat a piece right now actually. 16 kinds of YUM, people.
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