Pecan Pumpkin Pie Bars

A true coming of age sign is when you learn that you love nuts in dessert. They give extra texture, they add more flavor, and they make every bite a little more delicious. It took us 20-something years to learn this lesson, but we are so glad we finally appreciate a more sophisticated take on treats. Pecans in particular are the official nut of the season. Have you noticed how much we like using them in our recipes? Here’s looking at you, Roasted Veggies. Obviously we are about to educate you on why that is, and then give you a delicious recipe to try– just in time for Thanksgiving! Prepare to woo your mother-in-law, the hard-to-please granny, and -of course- yourself with these delicious bars.

For this recipe, our key ingredient is: Pecans

Here’s why we care about this recipe:

  • Pecans contain high amounts of Vitamin E, which acts as an antioxidant. This means that they are fighting harmful free radicals, fighting against infections or cancer, and give your skin a boost, too!
  • Pecans are full of the good kind of fat: monounsaturated fat, which helps reduce heart disease, artery disease, and helps prevent a stroke. They will help decrease bad cholesterol and increase good cholesterol, which means they will give your heart a healthy boost.
  • Ahhh, sweet fiber. You know we love fiber packed foods, and pecans are not the expection to this love affair. They promote colon health, improve regularity, and give your gastrointestinal system a healthy cleanse.
  • Mermaid hair goals? Pecans help incrase bloodflow throughout the body, directly to the hair roots, so you can expect growth to your hair and a healthier scalp. They are also a good iron source, which will help prevent hair loss, too!

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Pecan Pumpkin Pie Bars


For the crust:

  • 2 cup pecan halves
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup

For the pumpkin filling:

  • 15 ounce can of pumpkin puree
  • 3 eggs
  • ¾ cup almond milk
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

For topping:

  •  ½ cup pecan halves, chopped


  1. Preheat the oven to 350 degrees and line a 8×8 inch pan with parchment paper.
  2. To make the crust,  in a food processor, pulse pecans until they are pea-sized. Add in coconut oil and maple syrup and pulse until combined.
  3. Press crust mixture into the bottom of the prepared pan and bake for 8 minutes.
  4. While crust is baking, prepare pumpkin filling. In a large bowl, combine pumpkin, eggs, almond milk, maple syrup, vanilla, cinnamon, pumpkin pie spice and salt. Whisk until completely smooth.
  5. Pour over baked crust and bake for 30 minutes (It will be only half baked at this point).
  6. Remove bars and sprinkle chopped pecans on top. Bake for an additional 25-30 minutes.
  7. Let cool at room temperature and then serve chilled.


Amount Per Serving: Calories: 130, Total Fat: 9.4g, Saturated Fat: 4.5g, Cholesterol: 31mg, Sodium: 51mg, Total Carbohydrates: 10.8g, Dietary Fiber: 1.6g, Total Sugars: 7.5g, Protein: 2.3g

Have a WONDERFUL Thanksgiving! Let us know what you think of the recipe in the comments below!


Amanda & Christina


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