Because sometimes you want to grab your pumpkin pie and go, right? Healthy Pumpkin Pie Bars! A scaled-down, bar version of my Pumpkin Protein Pie!
Ingredients
The pumpkin layer is very much like traditional pumpkin pie. I simply traded out the sweetened condensed milk for a whey protein shake. Easy!
Crust:
- ⅓ cup almond butter 80g
- ⅓ cup water 80ml
- ½ cup vanilla rice protein or pea protein powder (56g)
- ¼ teaspoon ground cinnamon 0.5g
Pumpkin pie layer:
- ½ can pumpkin puree 213g
- 1 teaspoon pumpkin pie spice 2g
- ¼ teaspoon sea salt 1.5g
- ¼ cup vanilla whey protein powder 26g
- ½ cup water 4oz or 120ml
- 1 large egg, whole
Rice or pea protein powders will give the crust a melt-in-your-mouth crumble. Using whey or whey blends may work technically, but the will have a different (probably undesirable) mouthfeel.
I don't suggest using plant-based proteins in place of the whey concentrate in the pie filling, as they would likely create a grainy mouthfeel. A whey/casein blend should work, although you will likely need to lessen the bake time.
For more texture and flavor, try adding chopped pecans to the crust and/or sugar free chocolate chips (or white chocolate chips) to the pumpkin layer.
Instructions
- Preheat oven to 325F (163C).
- Mix almond butter and water until combined, then add rice protein and cinnamon. Mix well, and press into the bottom of a 7" square (or similarly sized) pan. Bake for 12-16 minutes, just until cooked.
- Meanwhile, mix pumpkin with spices and salt. Separately, mix whey and water, and then pour into the pumpkin mixture. Mix to combine. Add egg, and mix well.
- Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).
- Let cool completely. Run a knife around the edges and remove from pan before cutting.
- Cut into 9 squares, and then (if desired), cut each square in half. Enjoy!
Recipe
Healthy Pumpkin Pie Bars
Ingredients
Crust:
- ⅓ cup (80 g) almond butter
- ⅓ cup (80 ml) water
- ½ cup (56 g) vanilla rice protein powder or pea protein powder
- ¼ teaspoon ground cinnamon
!Pumpkin layer:
- ½ 15oz can (213 g) pumpkin
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¼ cup (26 g) vanilla whey protein powder
- ½ cup (120 ml) water
- 1 large egg whole
Instructions
- Preheat oven to 325F (163C).
- Mix almond butter and water until combined.⅓ cup (80 g) almond butter, ⅓ cup (80 ml) water
- Add rice protein and cinnamon. Mix well to combine.¼ teaspoon ground cinnamon
- Spoon and press into the bottom of a 7" square (or similarly sized) pan.
- Bake for 12-16 minutes, just until cooked.
- Meanwhile, mix pumpkin with spices and salt. Set aside.½ 15oz can (213 g) pumpkin, 1 teaspoon pumpkin pie spice, ¼ teaspoon sea salt
- Mix whey and water, and then pour into the pumpkin mixture. Mix to combine.½ cup (120 ml) water
- Add egg, and mix well.1 large egg
- Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).
- Let cool completely. Run a knife around the edges and remove from pan before cutting.
- Cut into 9 squares, and then (if desired), cut each square in half.
- Enjoy!
Andréa says
That's great to hear! :)
kaci cheeseman says
This is the perfect kind of treat for upcoming holiday get-togethers! I will be making these soon!