These easy pumpkin bars are loaded with fall flavor from creamy pumpkin and fall spices, all nestled in a crunchy granola crust. Yum!
Photos by Emily Caruso. Recipe by me.
After Thanksgiving, my mom used to always buy pumpkin pies on sale and we'd eat them for breakfast. Yep - breakfast.
Because of this, my association with pumpkin pie has always been: breakfast food! And really, it's not that much of a stretch—pumpkin is a vegetable and it's full of fiber, so it's healthy!
And then there's eggs and milk. Totally breakfast-y!
So perhaps that's what inspired me to make a few healthy-ish twists to these pumpkin bars.
Instead of a traditional pie crust, I made a crust with granola. As a bonus, it's also a much easier crust to make: you pulse the granola in your food processor, add melted coconut oil, and press the mixture into the bottom of a baking dish.
I used maple syrup to sweeten these bars in place of granulated sugar - not too much, because this is breakfast, not dessert, but just enough.
Greek yogurt adds a little bit of tang (kind of like pumpkin cheesecake!) and some protein to the mix.
So you can decide whether to serve these pumpkin pie bars as an incredibly easy pumpkin dessert or a slightly decadent breakfast treat!
Tips & Tricks
Be sure you are using pumpkin puree for this recipe, not the pre-sweetened pumpkin pie filling. It will be much to sweet if you use the latter!
Kept in the fridge, these pumpkin pie bars will last you a full week.
They can also be frozen for up to 2 months. After they've cooled, wrap them individually and place them in a zip-top bag in the freezer. To serve, thaw them in the refrigerator overnight.
If you're looking for a completely plant based recipe, go check out these vegan pumpkin bars.
If you're starting to plan that holiday menu, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks.
And if you love these pumpkin bars, be sure to check out these other tasty treats:
- 2 ¼ cup granola
- ¼ cup coconut oil melted
- 15 oz pumpkin puree canned
- 2 eggs lightly beaten
- 1 cup reduced-fat milk
- ⅔ cup plain Greek yogurt
- ½ cup maple syrup
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Preheat oven to 350ºF.
- Spray a 9 x 13-inch baking dish with cooking spray or oil. Pulse the granola in a food processor until coarse crumbs form. (If you don’t have a food processor, you can put the granola in a plastic bag and use a rolling pin to crush it.) Stir in the coconut oil and press the granola crumbs into the bottom of the baking dish. (It will be a little more crumbly than a typical crust—don’t worry, it will hold together after baking!)
- Stir together the remaining ingredients in a large bowl. Pour the pumpkin mixture over the granola crust. Bake for 35-40 minutes, or until pumpkin mixture is set.
- Allow the bars to cool, then cut them into 8-12 bars.