Clean Pumpkin Fig Bars

pumpkin patch II

Fall is my favorite time of the year! The mountains of Kentucky are visually stunning this time of year! The brilliant colors of the leaves are gorgeous! While puttering around the house and making plans for fall break this weekend my thoughts turned to the joys of holiday baking. I wanted to create a new fall dessert…I wanted to create a new clean pumpkin treat that was more than a pumpkin treat. I wanted to create a delicous clean treat! While scouring the pantry for ingredients I stumbled upon inspiration. I love when that happens! The unthinkable ingredient just kind of jumps out at you and your original plan takes a total 360! That’s when inspiration truly takes over and an inspired recipe begins to unfold and come together!

With that being said, I am super excited to share with you my latest recipe for clean fig pumpkin bars. If you like fig cookies and pumpkin pie…I am confident you will enjoy my fig pumpkin bars! Are you ready? Let’s get started!

Crust Ingredients:

2 cups of Old Fashioned Oats
1/2 cup of dates
1/2 cup figs
2 tbs. coconut oil
1/2 cup pecans or walnuts
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 tbs. honey
1/4 cup water

Pumpkin Pie Filling Ingredients:

15 oz. canned pure organic pumpkin or puree (I like pure)
2 fresh eggs
3/4 cup unsweetened almond milk
1 tbs. honey

2 tbs. coconut oil or you may substitute with unsalted butter
1/4 cup dark brown sugar
1 tsp. vanilla extract
1 tsp. pumpkin spice
1 tsp. cinnamon
1 tsp. nutmeg
small pinch of salt

Instructions:

Preheat oven to 350 degrees. Ovens will vary, but my best bars worked at 350. Combine the dry ingredients for the crust one at a time and add to either a food processor or a ninja. I used my ninja and it worked out great. Once you’ve added the ingredients you will need to pulse slowly until the mixture is chopped well. Add water and honey a little at a time until the crust comes together. You will know your crust is ready to press in the pan when it forms a ball and stays together. Spray a 8 X 8 glass pan with cooking spray and press crust mixture evenly into the pan and set aside.

pumpkin fig bars I

For the filling you will need to whisk the eggs in a large bowl, add the pumpkin and mix thoroughly. Add softened oil, or butter to the mixture. Add wet ingredients one at a time mixing with each additional ingredient. Add dry ingredients and mix well. Whisk until the filling is fluffy.

Pumpkin fig bars II

Pour pie filling over the crust and smooth out. Tap gently on the counter top to remove any air bubbles and then bake in the preheated oven for an hour. Check your pumpkin bars for doneness by inserting a toothpick. When the toothpick comes out clean your pumpkin bars are ready. You can add a sprinkle of chopped nuts for a little extra crunch. Allow them to cool completely before cutting. I like to allow mine to cool for about thirty minutes on a wire rack and then place in the refrigerator for an additional thirty minutes before cutting. Once the bars are cooled you are ready to enjoy!

Pumpkin fig bars III                                       Pumpkin fig VI

The bars will keep refrigerated for up to two weeks, but trust me they won’t stay around that long! I hope you and your family enjoy my spin on a tradition pumpkin pie for a sweet and clean holiday treat or any day treat!

Pumpkin fig bars V

Feel free to leave feedback. I love to hear from my readers. I would like to hear how you enjoyed this sweet treat. Did you try it with a whipped topping, for an afternoon treat with coffee or for your fall festivities? From the mountains of Kentucky…happy fall y’all!

Each bar is approximately; 75 calories, with 6 g fat and 2g saturated fat, 17 carbs, 24mg cholesterol, 3g protein, and 4g dietary fiber and 46 mg sodium.

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