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

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Icon of cutting board with knife on top in maroon red

PREP TIME:

40 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour

Icon of clock in maroon red lines

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

Great Summer Recipes
Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.

 

Peanut Butter and Chocolate Chip Protein Pancakes stacked on top with peanut butter cup and chocolate chip sprinkles

I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.

Almond Butter Stuffed Bacon Wrapped Dates on spoons on top of a wooden serving plate on a wood background

Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!

 

Ultimate Peanut Butter Cup Cookies on parchment tray on a wooden background with leaf decoration

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!

Strawberry Shortcakes stacked atop each other, topped with Dairy-Free Coconut Cream and on a small ceramic plate

The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.