Pumpkin Pie Bars 🍁

It’s fully holiday time over here! I’m a big fan of using any and every excuse to celebrate, so you better believe I dove straight from Halloween to Holiday this year! Kick it off with these easy, healthier pumpkin pie bars featuring an impossibly silky, delicately spiced pumpkin pie filling, and a tender and simple graham cracker crust.

Ingredients

1 ½ cup canned pumpkin puree

3 large eggs

½ cup full fat coconut milk

½ cup honey or maple syrup

1 tablespoon pumpkin pie spice

Pinch of sea salt

Crust

12 cinnamon graham crackers

2 tbsp cane sugar

4 tbsp coconut oil or butter, melted

Topping (optional)

Homemade whipped cream

Directions:

Preheat the oven to 350 Fahrenheit. Prepare a 9x9 inch baking dish by lining it with parchment paper.

Add graham crackers to a food processor and pulse until crumbled. Add sugar and melted butter and pulse until combined, and the mixture reaches a wet sand texture.

Press the crust into the prepared pan. Bake for 8-10 minutes, or until toasted.

Prepare the filling. Whisk together the eggs until foamy. Add the remaining ingredients and mix until smooth. Pour the mixture over the top of the crust, and return to the oven for 20-30 minutes, or until the filling is set but slightly jiggly in the center.

Remove from the oven, and allow to cool to room temperature. Cover and refrigerate until completely set and chilled, about 4 hours.

Top with homemade whipped cream, slice into squares, and enjoy!

#lemon8partner #dessertideas #fallbaking