I love all things pumpkin, and when Fall rolls around I can’t get enough of it!  These pumpkin bars are similar in taste to pumpkin bread, but are a lighter in texture and are super simple to make.  Lightly sweetened with honey and maple syrup, warming you with clove, cinnamon, and ginger, these grain-free and dairy-free pumpkin bars are a great fall treat!

Eat your vitamins:
Pumpkin is such a versatile fruit, that can be used for sweet or savory dishes.  Like most other orange winter squash, pumpkin is full of lutein and both alpha and beta carotene, which the body converts to vitamin A (over 200% of your daily value in just one serving!).  Pumpkin is also full of fiber and vitamins C, K, and B6 which makes it high in antioxidant support.  It even contains omega-3 fats, which are helpful in warding off inflammation in the body.  Now let’s go eat some pumpkin!  

Pumpkin Bars with Coconut Milk Whipped Cream

adapted from Detoxinista

Ingredients:

for the pumpkin bars:
1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup liquid sweetener (I used 1 part honey, 1 part maple syrup)
2 eggs
2 tsp pumpkin pie spice (try making your own & grind your spices fresh, it makes the world of difference!)
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda

for the spiced coconut milk whipped cream:
1 can of full fat coconut milk (native forest organic is BPA free)
2 tsp coconut sugar
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice

Directions:

for the bars:
Heat the oven to 350°F and generously grease an 8×8″ baking pan.  Combine all of the ingredients for the pumpkin bars in a medium mixing bowl until the batter is smooth.  Pour into greased pan and bake for 18-25 minutes, or until the edges are golden and the center is firm.  Allow to cool completely, cut and serve with spiced coconut milk whipped cream.

for the spiced coconut milk whipped cream:
Place the can of coconut milk in the fridge overnight (this causes the cream and water to separate). Chill a medium mixing bowl in the freezer for about 10 minutes.  Remove the chilled coconut milk from the fridge and carefully flip the can upside down.  Open the can and pour off the coconut water into a container (You won’t be using the water for this recipe. Save it for smoothies, rice, or soups!).  Scoop out the hardened coconut cream and place it in the chilled bowl.  Whip with a hand mixer (or use a stand mixer) until fluffy.  Add coconut sugar, vanilla, and pumpkin pie spice and whip again.

Disclaimer: The material on this blog is based on my own education, research, and personal experience and is not intended as medical or nutritional advice.  Readers are encouraged to conduct their own further research.