pumpkin pie bars (raw, vegan, Paleo, gluten-free, refined sugar-free, dairy-free, grain-free, primal, egg-free)

Honesty time.


These bars were the first pumpkin-flavoured baked good I’ve ever had. I know, I know. Eternal thanks to the blogging world for introducing me to pumpkin flavoured food and pumpkin pie spice. What could possibly be better than cinnamon, nutmeg, allspice, and ginger mixed together and thrown into every possible baked good ever made?


It needs to start being socially acceptable to wear pumpkin pie scented perfume. And deodorant too, while we’re at it. Who’s with me?! These bars, along with making your house smell ridiculously amazing, are the love-child of a spiced, crunchy, maple-y base and a creamy, sweet, and silky spiced filling, are luscious slabs of pumpkin goodness that taste absolutely heavenly straight out of the freezer.


They’re light and airy and spiked with warm flavours of cinnamon, nutmeg, ginger, and allspice. Reminiscent of boots, coats, and orange leaves strewn across the roads  – you really should make these as soon as humanly possible.


Back to that amazing pumpkin pie spice… it could totally work as a bronzer, right?!

pumpkin pie bars

by Alessandra Peters

Prep Time: 20 minutes


    For the Base

    • 1/2 cup dried apricots
    • 1 tablespoon water
    • 2 tablespoons coconut oil
    • 1 cup pecans
    • 1 cup dessicated coconut
    • 1 tablespoon pumpkin pie spice
    • splash vanilla extract

    For the Filling

    • 1 cup cashews
    • 1 cup pumpkin puree
    • 2 tablespoons pumpkin pie spice
    • splash vanilla extract
    • 3 tablespoons coconut oil
    • 1/4 cup agave nectar


    To Make the Base

    1. Combine all ingredients in a powerful blender such as a Vitamix for 3-4 minutes or until completely combined.

    2. Press base mixture into a 5×7 inch baking tray

    To Make the Filling

    1. Combine all ingredients in a powerful blender such as a Vitamix until smooth. Because of the cashews, this may take up to 2 minutes.

    2. Spread the filling over the base.

    3. Freeze for 1-2 hours or until firm.

    4. Slice into 12 bars, then place back into the freezer until you serve them.

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