Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender. Yeah, I’m bringin’ the heat (is that still something the kids say?). While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan. Ain’t nobody got time for that. NEWS! I have an update for my go-to almond oat crust: Almond flour in place of whole almonds/meal. Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. It’s an easy swap that makes the crust even more perfect and undetectably gluten free! I plan to use almond flour a little more around here, especially in gluten free baking as it seems to be superior (to almond meal) in gluten-free baked goods. OK, onto the filling! I hope you all love these bars! They’re: CreamyPumpkin-ySubtly spicedPerfectly sweetWholesomeNaturally sweetened& Crazy delicious These bars would make the perfect dessert to bring along to holiday gatherings. They’re so much easier to make than a traditional pie, yet deliver the same satisfying results! If you’re really into pumpkin pie (like, for real), check out my other adaptations: Pumpkin Pie Parfaits, Mini Pumpkin Pies, Pumpkin Pie Oats, Pumpkin Pie Cheesecake, Pumpkin Pie Ice Cream, Pumpkin Pie Shooters, No-Bake Pumpkin Pie. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Happy baking, friends!
