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Pumpkin Pie Bars! This quick and easy dessert is a perfect dessert for Thanksgiving and Christmas! And can you believe it’s Vegan, Gluten Free, and Keto? Delicious and allergy free!
This recipe was sponsored by Karuna Beverages. All opinions 100% my own.
Who would have ever thought 2018 would come to an end? The holidays come around so fast but I am anxiously awaiting Thanksgiving! What better way to bring in the holidays than with these healthy pumpkin pie bars!
The best part of these pumpkin pie bars is that they’re Vegan and Keto friendly! Yes a low carb pumpkin pie! Now you know here at Vegan With Curves we preach high carb diets and that is still my stance. I DON’T recommend a fully low carb diet. However one thing vegans can learn from the Keto community is increasing their fat intake especially if you are a curvy vegan. So I took the best of both worlds and came up with this recipe.
I use almond flour for the crust and sweeten it with erythritol (a natural low glycemic sugar) to keep this dessert low carb but still healthy! This recipe is used with Karuna’s Banana and Cinnamon Whole Plant Smoothie Drink! This beverage has 6 times more protein than almond milk and is an excellent source of fiber and magnesium.
Here’s how to make it. (Please read refer to full recipe below as well)
This pie came out super creamy and delicious. Just top with some coconut cream for more healthy fats and you are good to go! This will satisfy any dietary restrictions this holiday season! Vegan, Gluten Free, and Keto in one dish? Can’t get any better than that! Enjoy!
Pumpkin Pie Bars (Vegan, Gluten Free, Low Carb, Keto)
Ingredients
Crust
- 1 1/2 cup fine almond flour
- 3 tablespoons vegan butter
- 1/2 teaspoon of sea salt
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
Filling
- 1 cup of Karuna's Banana and Cinnamon Whole Plant Smoothie
- 1 can pumpkin puree
- 1/2 cup + 2 tablespoons of erythritol sugar
- 2 tablespoons of agar agar powder
- 1 1/2 teaspoon of pumpkin spice
- 1/2 teaspoon sea salt
- 1/2 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease a square pan and set aside.
- Grab your food processor and add the crust ingredients. Process until the dough starts to come together.
- Dump the almond crust into the greased square pan and press it into the bottom. Smooth the edges over with your fingers and set aside.
- Next clean your food processor bowl and add the filling ingredients. Process until smooth. Pour the filling into the prepared crust and smooth over with a spatula. Bake the pie for 30 - 35 minutes.
- Remove the pie and let cool for about 30 minutes then transfer to the fridge and allow it to set for another 4 hours or overnight. Slice and serve with coconut cream and enjoy!
Notes
- This recipe has net carbs of 5 grams. '
- This can work with any type of sugar if you don't adhere to a Keto friendly diet. You can also use your favorite crust recipe that fits your dietary restrictions!
Nutrition
Vegan pumpkin pie… Yes please! This dessert sounds right up my alley. Pinning for later!
What a great way to serve pumpkin pie to a large family. I love that it fits everyone’s lifestyle.
OMG..this vegan pumpkin pie looks utterly delicious and such a fuss-free recipe! Want it now though:)
What a great idea to do a pumpkin pie with an almond crust! Love that combination.
Can I have a bar please?! I looks sooo good and perfect for this season.
I love the addition of the smoothie, what a great way to add in additional nutrients.
Perfect holiday treat. Totally in love with the recipe. Looks so delicious. pinned!
Pumpkin pie is the only dessert I want to eat until Christmas! Love that you added Karuna superfood-loaded smoothie for a well balanced and nutritious dessert!
This recipe certainly comes at a great time for all those Vegans who can’t eat the non-vegan desserts. But to tell you the truth, I think this dessert would be welcome by anyone — vegan and non-vegan alike. The pumpkin pie bars look so creamy and tasty. Certainly a winner of a recipe.
I think I’m the only person in the country who’s not a fan of pumpkin 🙂 But one of these bars, topped with some fabulous whipped cream?? I might have to give this one a try!
Perfect for this time of the year. Love how simple and easy these are. Two of my favorite things this time of the year are pumpkin and pecans. Can’t wait to try.
Mmmm! Pumpkin spice is my daughter’s all time favorite. I cannot understand people’s love for the gourd! I’ll have to whip this one up as a Thanksgiving surprise.