Healthy Pumpkin Pie Bars
Pumpkin pie in an easy to hold bar form, made with protein powder and no added sugar for a healthy protein snack!
Servings: 18 bars
Calories: 112kcal
Ingredients
Crust:
- ⅓ cup almond butter
- ⅓ cup water
- ½ cup vanilla rice protein powder or pea protein powder
- ¼ teaspoon ground cinnamon
!Pumpkin layer:
- ½ 15oz can pumpkin
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¼ cup vanilla whey protein powder
- ½ cup water
- 1 large egg whole
Instructions
- Preheat oven to 325F (163C).
- Mix almond butter and water until combined.⅓ cup almond butter, ⅓ cup 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 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 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!
Notes
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.
Nutrition
Serving: 1/9 recipe | Calories: 112kcal | Carbohydrates: 5g | Protein: 9g | Fat: 6g | Fiber: 2g | Sugar: 2g