Raw Maple Almond Pumpkin Pie Bars picked up by a golden spatula from a dark gray, rectangular stone plate

Raw Maple Almond Pumpkin Pie Bars

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Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

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PREP TIME:

40 minutes

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COOK TIME:

1 hour

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TOTAL TIME:

1 hour 40 minutes

INGREDIENTS

Crust:
1 cup Walnuts
½ cup Pecans
1 cup Dates, pitted
1 tablespoon Maple Almond Butter
1 tablespoon Pumpkin Butter

Filling:
2 tablespoons JUSTIN’S® Maple Almond Butter
1 cup raw Cashews, soaked in water 1 hour
½ cup Pumpkin Puree
2 tablespoons Maple Syrup
2 tablespoons Coconut Oil
½ teaspoon Vanilla
1 teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
Pinch of Sea Salt

Optional:
Coconut Whipped Cream
Ground Nutmeg

DIRECTIONS

For the Crust:

1. Prepare a 9 x 9-inch baking pan by lining it with two pieces of parchment paper for easy removal. Set aside.

2. Make the crust by combining all the crust ingredients in a food processor and blending until it forms into a large, sticky ball.

3. Press into the bottom of the prepared pan in an even layer.

4. Freeze for 20 minutes.

For the Filling:

1.. Wipe out the bowl of the food processor, and add all filling ingredients.

2. Puree until smooth and creamy.

3. Pour the filling over the crust and spread into an even layer with an offset spatula. Freeze at least one hour.

4. Once frozen solid, remove the parchment paper from the pan and slice into squares.

5. Serve immediately with coconut whipped cream and a sprinkle of nutmeg, or store in the freezer until ready to serve.

This Recipe Serves 12

INGREDIENTS

Crust:
1 cup Walnuts
½ cup Pecans
1 cup Dates, pitted
1 tablespoon Maple Almond Butter
1 tablespoon Pumpkin Butter

Filling:
2 tablespoons JUSTIN’S® Maple Almond Butter
1 cup raw Cashews, soaked in water 1 hour
½ cup Pumpkin Puree
2 tablespoons Maple Syrup
2 tablespoons Coconut Oil
½ teaspoon Vanilla
1 teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
Pinch of Sea Salt

Optional:
Coconut Whipped Cream
Ground Nutmeg

DIRECTIONS

For the Crust:

1. Prepare a 9 x 9-inch baking pan by lining it with two pieces of parchment paper for easy removal. Set aside.

2. Make the crust by combining all the crust ingredients in a food processor and blending until it forms into a large, sticky ball.

3. Press into the bottom of the prepared pan in an even layer.

4. Freeze for 20 minutes.

For the Filling:

1.. Wipe out the bowl of the food processor, and add all filling ingredients.

2. Puree until smooth and creamy.

3. Pour the filling over the crust and spread into an even layer with an offset spatula. Freeze at least one hour.

4. Once frozen solid, remove the parchment paper from the pan and slice into squares.

5. Serve immediately with coconut whipped cream and a sprinkle of nutmeg, or store in the freezer until ready to serve.

This Recipe Serves 12

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