Grab that box of gingersnaps you bought once upon a time and turn them into this killer gingersnap crust. Once baked together, you end up with a medley of fall flavors in every bite – the silky pumpkin pie meets the spiced, ginger warmth of the crust and it is sure to leave you wanting more.
Assembling the bars
The filling is made primarily of pumpkin, which gets mixed with sugar, eggs, almond butter, vanilla, and my secret ingredient for paleo creaminess- Nutpods. Nutpods is a dairy-free, whole30 approved creamer that can do SO much more than lighten up your morning coffee. They come in an array of delicious flavors (pumpkin spice and marshmallow are my fave), and you can get 15% off with code FOODBYTHEGRAM.
Once your pie filling is all whipped together, pour it on top of the par-baked crust, and bake the entire thing for 45-55 minutes, until a toothpick comes out mostly clean. You’ll then want to let these cool and put them in the fridge- like regular pumpkin pie, these bars need to ‘firm up’ before you slice them or else they wont cut cleanly. They’re best made the night before or morning of, so they have ample time to firm up before cutting. Then, just slice em up and enjoy!
Small batch baking
More Fall recipes
Love Fall flavor? Hey, me too! Check out some of my other seasonal recipes:
- Paleo Mini Pumpkin Pies
- Lighter Pumpkin Spice Cupcakes
- Light Maple Walnut Biscotti
- Lighter Pumpkin Chocolate Scones
- Healthy Mini Pumpkin Cheesecakes
- Pumpkin Granola (Paleo, Vegan)
- Pumpkin Fluff Dip


Pumpkin Pie Bars


Equipment
- 9×5 Loaf Pan
- Mixing Bowls
- Oven
Ingredients
- 14 gingersnaps crushed (1 cup)
- 2 tbsp brown sugar
- 2 tbsp butter melted
- 1 15 oz can pumpkin puree
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla
- 1/4 cup pumpkin spice Nutpods
- 1 tsp pumpkin spice
- 3 tbsp almond butter melted
Instructions
- Preheat oven to 350F
- Crush gingersnaps until very fine (a food processor works great here) and combine with melted butter and brown sugar
- Line 9×5 loaf pan with parchment paper and press crust into pan until you have a tightly packed, even layer
- Bake crust for 7 minutes
- In a medium mixing bowl, combine pumpkin puree, eggs, sugar, vanilla, Nutpods, almond butter, and pumpkin spice and stir together until fully incorporated and smooth.
- Pour over par-baked crust and bake for 45-55 minutes, until golden and a toothpick comes out clean.
- Let cool completely and chill in the fridge for 4-6 hours before cutting. Store in an airtight container in the fridge. Leftovers should keep well for up to 4 days.
5 thoughts on “Pumpkin Pie Bars with Gingersnap Crust”
These look amazing and so creamy!
So insanely good!!!!
Is the Nutpod sugar free? I see only 3 tbsp sugar in pumpkin filling.
yep- Nutpods are sugar free!
Is the Nutpod sugar free one? If so, would it be sweet enough with only 3 tbsp of sugar in the recipe?