Pumpkin Pie Layer Bars - Dr. Mark Hyman

Pumpkin Pie Layer Bars

These Pumpkin Layer Bars make a decadent-tasting treat to share at your Halloween gathering. A date-sweetened pumpkin spice custard is layered over an almond flour and pumpkin crust, and it’s all topped with chopped dark chocolate, shredded coconut, and a pinch of flaked sea salt. 

I love using pumpkin in desserts because it’s an easy way to increase their nutrient-density and enjoy seasonal flavors all at once. Pumpkin is rich in the antioxidants beta-carotene and vitamin C which support healthy skin, as well as potassium which can contribute to good cardiovascular health and blood pressure. 

If you’re looking for a cleaner Halloween treat (i.e., one with real ingredients), this is a great option. 

Wishing you health and happiness,
Mark Hyman, MD

Ingredients:

  • ¼ cup coconut oil, solid
  • ¼ cup pure maple syrup
  • ¼ cup canned pumpkin puree
  • ¼ cup raw almond butter, unsweetened
  • 2 tablespoons coconut flour
  • 1 ½ cups fine almond flour

Pumpkin Custard

  • 1 ¼ cups canned pumpkin puree
  • 4 pitted Medjool dates
  • ½ cup canned coconut cream (solids only)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ teaspoons pumpkin spice seasoning

Toppings

  • 2 tablespoons unsweetened shredded coconut
  • ⅓ cup chopped dark chocolate (I used Hu Kitchen)
  • Pinch Maldon flaked sea salt
Method:

1. Preheat the oven to 350°F and line an 8x8 pan with parchment paper. Soak the dates in a bowl of boiling water for 10 minutes while starting the other components of the bars.

2. Begin with making the crust by adding all of the ingredients into a food processor and pulsing until a dough is formed. Scrape the food processor and continue to pulse if needed. Transfer dough into the lined pan and flatten to a single layer, then transfer the pan into the oven and bake for 10 minutes.

3. For the pumpkin custard layer use the same food processor, no need to wash it. Add all of the ingredients for the pumpkin custard and blend until smooth.

4. Remove the crust from the oven and pour the pumpkin custard layer on top. Transfer pan back into the oven and bake for 25 minutes.

5. After 25 minutes, remove from the oven and top with the shredded coconut, chopped chocolate, and flaked salt. Transfer back into the oven for at least 5 minutes or until the coconut is golden.

6. Remove from the oven and allow to cool for 10 minutes before cutting into 30 squares. Transfer to the refrigerator for at least an hour to set, then enjoy!

Nutritional analysis per serving: Calories: 115, Total Fat: 8g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 8mg, Carbohydrates: 9g, Fiber: 2g, Sugars: 5g, Protein: 3g, Net Carbs: 7g

Latest Recipes

Send this to a friend