Pecan Pumpkin Pie Bars
Sure, you could argue that pumpkin spice is a bit over-exposed these days, but let’s be honest with ourselves: it’s popular for a reason. There’s something about the hint of crispness in the air that makes us crave the spicy, creamy, comforting taste of pumpkin pie. These plant-based bars from our friend Mykaela Erb are the one of the best expressions of pumpkin spice we’ve tried – more convenient and quicker (and better for you) than a pie, but with the same silky richness and aromatic flavour you’d expect to come out of your Grammie’s kitchen on Thanksgiving (for the record, we are 100% endorsing that you eat a Grammie-made pie whenever you get the chance).
This recipe gets taken to the next level with the bourbon barrel-aged maple syrup from one of our favourite new Fall obsessions, Wabanaki Maple (which is a Indigenous women-owned company!).
Base:
- 1 small bag (or 3 cups) Granola Bar Mix
- 1/2 cup Barrel Aged Bourbon Maple Syrup
- 1/2 cup Nuts To You Pecan Peanut Butter
Filling:
- 1 cup cashews (Soaked for minimum 30 minutes in warm water or overnight. Make sure to rinse well after soaking.)
- 1 can coconut milk (Refrigerate the can and use the thickened coconut milk part, only use the water if needed to help blend.)
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 tsp. cinnamon
- Pinch of sea salt
- 1/2 cup candied pecans
Candied Pecans
- 2 cups raw pecans
- 1/2 cup maple syrup
Instructions
- Make the bar mix according to the package instructions.
- In a pan, combine the ingredients for the candied pecans. Stirring continuously, cook the pecans on medium heat until the maple syrup has crystalized. Let cool.
- In a blender, combine all of the ingredients for the filling except the candied pecans. Blend until smooth. Stir in a 1/2 cup of crushed candied pecans.
- Pour the filling over the Bar Mix. Top with the rest of the candied pecans and let set for minimum 4 hours in the freezer.
- Store in the refrigerator.
