Still the pumpkin-everything season right? Pumpkin Pie bars?

Pumpkin pie bars
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Not a happy camper today. The coffee maker decided being run 18 hours a day, every day was too much for it, and blew a gasket (or a fitting actually but who says ‘blew a fitting’???).

Pumpkin pie bars

Thankfully, we have a backup unit but it’s only a 4-cupper, compared to the 18 cup (more like 4-5 cup in reality but whatever…) so that means pour a cup, start a new pot, pour a cup, start a new pot. We got through 6-7 pots of coffee a day in Hobbitville, that’s not include the 2-3 pots I run through my French press so today feels like I’ve pretty much just been making coffee.

Which I have.
Hobbits are 90% caffiene

I’m also on the tail end of a pain in the ass cold. Came on Sunday, by Monday I was pretty damn miserable. Even The Lady felt bad for me and that doesn’t usually happen, lol. She took good care of me, though, making me batch after batch of special holistic cold remedies, keeping my mug full of chicken broth and thyme, making sure I took my supplements, and putting up with me hacking up a lung cookie several times a day. She even avoided killing me in my sleep when I would get up several times a night to blow my nose and slurp down another dose of what I now affectionately call ‘Cold Crack’ – not sure what is in it but damn, cleans out the sinuses like a tornado!

Now that I’m starting to feel better, I needed to make some treats for her to show my appreciation for taking good care of me and being a patient doctor. I looked over some of the stuff she’s pinned and collected and one stood out at me as something I could work with. The original was a high-carb, light corn syrup loaded, gluten-flour laden. sweet potato pie bars. Yeh, this was going to be a challenge:)

I think I did ok.
She likes them.
I win 🙂

Wanna try them? Makes 16 squares.

Ingredients (top and bottom layers):

  • 1/2 cup kabocha (or pumpkin puree)
  • 1/2 cup vanilla whey protein
  • 1/2 cup stevia
  • 1/2 cup coconut flour
  • 1/2 cup coconut or almond milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

Preheat oven to 350F

In classic Hobbit fashion, nothing fancy needed here. Put everything in a bowl, stir or use a mixer until well combined and a thick batter like cake. Pour half of it in the bottom of an 8×8 baking dish. Level out the top if needed.

Pumpkin pie bars

Ingredients (filling):

  • 1/2 cup vanilla whey protein
  • 3 tbsp plain Greek yogurt
  • 1 egg
  • 1/3 cup stevia
  • 1/4 cup heavy cream
  • 1/2 cup coconut or almond milk

Again, add everything to a bowl, mix until well combined and creamy. Scoop all of it onto the first layer prepped above. Smooth out.

Pumpkin pie bars

Spoon the remaining pumpkin batter on top, smooth out as needed (wet hands work really well for this step).

Pumpkin pie bars

Put in the oven for about 15-20 minute or until the top layer cracks slightly and pulls away from the edge of the pan. The goal here is firm enough to eat with our hands, soft enough not to choke on them :).

Pumpkin pie bars

LET COOL COMPLETELY before cutting. This will give you nice, clean squares instead of mush. Not that mush tastes bad, but let’s be serious, they taste better when they LOOK better :).

Pumpkin pie bars

Pumpkin pie bars

NUTRITION COUNT PER bar (based off my ingredients, double-check your numbers!): Calories: 90, Protein: 5g, Fat: 5  g, Carbs: 3g, Fiber: 1g, NET CARBS: 2g

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!

~The Hobbit

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1 Comment

  1. […] :). So far I’ve made pumpkin pancakes, pumpkin whoopie pies, savory pumpkin soup, pumpkin pie bars, pumpkin muffins, and pumpkin roll. WILL THE MADNESS EVER STOP?? God, I hope not :). The best part […]

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