Pumpkin Spice Bars

Thanksgiving approaches like a turkey in heat and we all know what that means. 

PIE. Specifically, the pumpkin variety.

Photo by Blair Speed

Photo by Blair Speed

While I love pie as much as any other American, I also know it can be tricky making dessert to share with family and friends when food allergies these days are common and diverse. Thus I began my quest to create a food allergy-friendly pumpkin dish to help make the table this Thanksgiving accessible to glutards, vegans, and other such strange creatures. 

Photo by Blair Speed

Photo by Blair Speed

The recipe below took some trial and error, including an unfortunate mishap with a nearly 2-year expired jar of almond butter. Freezing the dish is a must if you desire a more solid treat. Pouring the "batter" into individual ramekins and serving it as pudding is a tasty alternative. It'll be spicy pumpkin deliciousness either way. 

Photo by Blair Speed

Photo by Blair Speed

Because, yeah, it's that time of year, folks, when pumpkin spice everything explodes across the American culinary experience. And while there's some things about Thanksgiving that we need to ditch, i.e. the narrative of pilgrims bringing "civilization" to the New World, cinnamon and ginger mixed in with pumpkin is one seasonal tradition that we're getting right. 

Also, in the spirit of Thanks-giving, thank you for being here on These Words. Making recipes invites me to be creative in the kitchen; as always, feel free to extend the creativity to yours, making any substitutions or additions that call to you. Just make sure to double-check those expiration dates!


What You Need: 

Raw Pumpkin Bars: 

Ingredients length wise.jpg

1 can of pumpkin

2 C Almond flour (or coconut flour)

1/2 C Coconut oil, melted

1/2 C Sugar

1/3 C Almond butter (or another nut butter, other than peanut, which is actually a legume and regardless has no place in pumpkin anything)

2 Scoops of vanilla protein powder (optional)

2 t Vanilla

1 t Cinnamon

1 t Ginger

1/2 t Nutmeg

Chai Topping:

Topping ingredients.jpg

1/4 C coconut oil

1/4 C Sugar

1 t Cinnamon

1 t Ginger

1/2 t Nutmeg

1 C Chopped Pecans

What to Do: 

1. Add the pumpkin, almond flour, sugar, and spices to a food processor and let 'er rip. 

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

2. Melt coconut oil and mix in.

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

3. Pour mixture into a 9X9 pan, using a spatula to help any stranglers along and to spread out the mixture evenly.

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

4. Add all the frosting ingredients to a blender and, well, blend. You can also use the food processor again if you don't have a mixer, just give it a rinse first. 

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

5. Pour the frosting over the bar batter, using the spatula once again to help the frosting along and then to spread it out. 

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

5. Bust out dem pecans and sprinkle some on top. 

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

Photo by Blair Speed

6. Place the pan in the freezer for at least 5 hours. Take out a half hour before serving to soften, and cut into squares. Store in the refrigerator.

Photo by Blair Speed

Photo by Blair Speed

Pumpkin spice bars ready.jpg

Wala! Pumpkin spice bars to trump the turkey this Thanksgiving holiday. 

Photo by Blair Speed

Photo by Blair Speed

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