Pumpkin Pie Bars

Jacklin Altman

These bars have a smooth, creamy pumpkin filling on a sweet, zingy gingersnap crust - a fall fave!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Course Dessert

Cuisine American

Servings

Calories 143 kcal

Equipment

9x5 Loaf Pan
Mixing Bowls
Oven

Ingredients

Base:

14 gingersnaps crushed (1 cup)
2 tbsp brown sugar
2 tbsp butter melted

Filling:

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 9x5 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.

Notes

Click here to calculate points in the WW app.

Nutrition

Calories: 143kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 37mgSodium: 76mgPotassium: 199mgFiber: 2gSugar: 11gVitamin A: 7896IUVitamin C: 2mgCalcium: 53mgIron: 2mg

Keyword dessert, thanksgiving, pumpkin, pumpkin pie, pumpkin spice, pumpkin bars, fall