Healthy Pumpkin Dessert

Fall is here and I love pumpkin in the fall as much as the next person. I made a delicious fresh pumpkin soup that I highly recommend from Cookie and Kate Ive made it for three different dinner party’s so far this eyar and everyone has loved it!

Last week I wanted to make a healthy pumpkin dessert and i wanted to share the recipe that ended up coming out. It was definitely a no-guilt crowd pleaser. I mixed a few recipes together to make a sort of pumpkin pie bar. I’m going to use this crust recipe for future desserts, its so tasty and nutrient dense.

The crust comes from Eating Well

Here is my version

1 1/2 C old fashioned oats

3/4 C almonds

1/2 C coconut sugar

dash of stevia

1/3 C almond flour

1 tsp cinnamon

5 Tbs coconut oil

Grind the almond in a food processor. Add the rest of the ingredients and blend well. Push into a 9x11 pan until its pretty flat.

The pie filling comes from Chocolate Covered Katie

Here is my version:

1 can organic pumpkin

1 can full fat coconut milk

1/3 C coconut sugar

3 Tbs oats

2 Tbs almond flour

2 Tbs ground flax

2 Tbs honey

Dash of stevia

2 tsp cinnamon

dash of nutmeg

1 tsp pumpkin pie spice

a few grinds of salt

1 Tbs pure vanilla extract

Blend all ingredients together in a food processor. Pour on top of the crust and bake at 400 degrees fahrenheit for 25 minutes. Let cool then store in fridge for a few hours to help it set before serving.

Next time I think we’ll have it t with ice cream or homemade whip cream!