Healthy Pumpkin Pie Bars

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Healthy Pumpkin Pie Bars are easy, dreamy and delicious. They taste just like classic pumpkin pie in a bar form but have so many more nutritional benefits and are good for you. Made with a date nut crust and spiced pumpkin filling!

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Healthy Pumpkin Pie Bars

Pumpkin Pie is one of my favorite pies to indulge in during the holiday season and I love how these healthy dessert bars are actually good for you. We use simple ingredients and whole foods to make these taste delicious and crave-worthy.

These Healthy Pumpkin Pie Bars make a perfect dessert to bring to any holiday gathering, party, potlucks, pack in lunches, or just to snack on. Made with a pecan and date base crust and topped with a cinnamon spiced pumpkin filling.

Each bar is filled with nutrients, pumpkin goodness, and these can be made refined sugar-free.

Other pumpkin pie recipes to try are my Easy Pumpkin Pie Bars with a shortbread crust and Pumpkin Pie Ice Cream. If you love savory pumpkin recipes, try my Pumpkin Cornbread (the perfect Thanksgiving dinner or Fall side dish!)

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KEY INGREDIENTS

• Pure pumpkin puree: The key ingredient! Creamy pumpkin adds extra moisture and pumpkin flavor. We can’t make this recipe without it. Be sure not to use pumpkin pie filling- they are completely different ingredients.
• Dates: Adds a natural sweetness and used to make the crust.
• Pecans or walnuts: Use whole or pieces.
• Honey or pure maple syrup: Used as a natural sweetener.
• Coconut oil: Make sure it’s melted and cooled, you could also use melted butter.
• Whole large egg: Adds richness and binds the pumpkin pie filling together.
• Granulated sugar: Adds sweetness. You could also use coconut sugar to make these completely refined sugar-free!
• Kodiak cake mix: I love the extra protein this mix has but you could also use regular all-purpose flour, coconut flour, oat flour, or almond meal instead.
• Spices: Pumpkin pie spice and ground cinnamon.
• Vanilla extract: Adds a warm flavor. You could also use vanilla bean paste to intensify the flavors.

how to make healthy pumpkin pie bars

Make crust: Preheat oven to 350 degrees F. For the crust, combine all of the ingredients in food processor. Line an 8 x 8 or 7x 11 baking dish with parchment paper and press mixture into an even layer. Bake for 10 minutes.

Make pumpkin filling: Whisk all ingredients together in a large bowl. Pour over the crust layer and put back in the oven and bake for 30 minutes. The top will be a super light golden brown color and the center shouldn’t be too jiggly and mostly set.

Bake and cool: Once cooked, remove from oven and let cool until pumpkin is set. I like to put my bars in the fridge to cool completely and then cut into squares. Top with whipped cream if you want and enjoy!

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pro tips

• Use a sharp knife when cutting the cookie bars. 
• Let the bars cool completely and then refrigerate until cold before serving for the best results.
• It’s best if your ingredients are at room temperature so they incorporate better.
• Use parchment paper or foil: Make sure you completely cover the bottom of the pan with parchment paper or aluminum foil so you have an easy clean up and it will prevent the bars from sticking.

Recipe variations

• Crust alternative: Instead of using a date nut crust, you can use a graham cracker crust, shortbread crust, traditional pie crust, or store-bought pie crust.
• Mini bars: Make these bars into mini bars by cutting them into smaller squares.
• Topping ideas: Top with swirls of whipped cream or coconut cream, dust with powdered sugar, drizzle an icing, frost with your favorite vanilla or cream cheese frosting, or enjoy plain.
• Chocolate variation: Add chocolate chips to the pumpkin batter or drizzle melted chocolate on top of the cooled bars.
• Crunchy texture: Add a handful of your favorite chopped nuts to the batter or topping.
• Vegan Pumpkin Pie Bars: Use flax eggs and coconut oil to make this a vegan dessert.

leftovers & storage

To Store: Place leftovers in an airtight container or cover them tightly with plastic wrap or aluminum foil. They will stay fresh for up to 5 days. Since the pumpkin maintains a lot of moisture, you may find some of the bars to be wet on the top- which is totally normal. Simply dab a paper towel on top to absorb any moisture.

To Freeze: You can freeze any leftover bars for up to 3 months by placing cooled bars in a freezer-safe ziploc bag. Let the bars defrost at room temperature or thaw overnight in the refrigerator. The best way to enjoy them is when they are cold.

make ahead

Prepare crust and pumpkin pie filling up to 3 days in advance. Cover unbaked pumpkin pie bars and store in the refrigerator until ready to bake. You could also bake the bars and store in the refrigerator for up to 3 days before cutting into bars.

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 This recipe was last updated October 17, 2024 to include additional photos and information. Originally posted November 25, 2018 By Kathryn Donangelo.