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:
Filling:
Candied Pecans
Instructions