No-Bake Pumpkin Bars
Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.
These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.
Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.
My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.
Tap here for more recipes like these No Bake Pumpkin Bars
This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.
You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.
Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.
As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.
Check out these recipes
Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar.
If you like Pumpkin Bars then you might like these recipes:
Pumpkin Pie Hummus
Carrot Cake Baked Donuts
Buttery Sweet Potato Casserole
Oven Roasted Chestnuts
If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.
You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
No-Bake Pumpkin Bars
Ingredients
Crust
- 1 ½ cups pecan flour
- pinch of salt
- 1 teaspoon pumpkin spice
- 1/4 cup Erythritol Sugar Substitute Swerve
- 4 tbsp. unsalted butter, melted
Pumpkin Chiffon
- 1 cup milk
- 2 tbsp. unflavored gelatin powder (or agar powder)
- 1 teaspoon pumpkin pie spice
- ⅔ cup Erythritol Sugar Substitute Swerve
- 1 ½ cups pure pumpkin puree
- 1 ¼ cups whipping cream, thawed
Instructions
Crust:
1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.
2. Mix the pecan flour
with the pumpkin spice and add the melted butter.
3. Press this into the prepared
pan and chill while preparing the chiffon layer.
Pumpkin Chiffon:
- Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute.
- Add the sugar, and pumpkin in spice and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk (note: If using agar-agar, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.).
- Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to
cool to room temperature. - Fold whipped cream into the cooled pumpkin mixture, and spread in an even layer over the chilled pecan crust.
- Chill for at least 4 hours, uncovered, but it’s best after 10 to 12 hours of chilling in the fridge.
Notes
PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves
NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 315Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 40mgSodium 21mgCarbohydrates 25gFiber 3gSugar 14gProtein 5g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.