“By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Gingerbread. Pumpkin Pie. What more could you possibly desire?
Okay okay, so there may be a lot more in life that is amazing too, but you have to admit, those two combined sound delicious.
I had to make a pumpkin dessert for Thanksgiving, but I didn’t want to just do the typical pumpkin pie.
The bottom layer of this resembles that chewy, yummy taste of a gingerbread cookie, and the top resembles the soft, whipped Fall taste of a pumpkin pie.
Not to mention, this recipe is low in sugar and fat, lacking the condensed milk that a typical pumpkin pie has. I also used Monk Fruit in the Raw in order to cut back the calories sugar-wise. Monk Fruit in the Raw is an all natural sweetener like Stevia derived from Monk Fruit, and measures cup for cup like sugar (if you haven’t seen my other posts about it).
And that caramel swirl you see on top. Yep you guessed it. That is my healthy pumpkin caramel sauce I posted last week! Mmmm. Of course, you can use any caramel sauce you desire, but you’re missing out if you haven’t tried this healthy version. Let me tell you, it does not taste healthy 🙂
These were the perfect Thanksgiving dessert. But of course, they are also the perfect Christmas, Hanukkuh, New Years, [insert reason to make there here] dessert as well!
You won’t regret making these healthy bars, and your family and friends will be happy you did!
- FOR CRUST
- 1 cup GF Oat Flour
- 1/2 cup Oats
- 1/4 cup Monk Fruit in the Raw (or sugar of choice)
- 4 tablespoons Canned lite Coconut Milk
- 3 tablespoons Molasses
- 1/2 teaspoon Vanilla Extract (I use BetterBody Foods & Nutrition’s)
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon Sea Salt
- FOR PUMPKIN FILLING
- 1 can Pumpkin
- 1/4 cup Monk Fruit
- 3 tablespoons Canned lite Coconut Milk
- 1 egg
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla Extract (I use BetterBody Foods & Nutrition’s)
- 1/2 teaspoon Pumpkin Pie Spice (or mix of ginger, nutmeg, cloves)
- 1/4 teaspoon Sea Salt
- 1/4 cup my Homemade Caramel Sauce (or any caramel sauce of choice)
- Preheat oven to 350 degrees F.
- Combine all crust ingredients in food processor or in bowl by hand
- Place crust mixture in bottom of 8×8 glass pan and press with finger to cover entire bottom
- Combine the pumpkin filling ingredients in bowl
- Pour pumpkin mixture over gingerbread crust
- Drizzle my homemade pumpkin caramel sauce on top in three lines across, and “cut” the opposite way of the lines in order to create a swirl look
- Place into oven and bake for 25 minutes, or until outsides get slightly browned (middle may still not look ready, that’s okay)
- Place into refrigerator to cool for at least an hour (you could probably serve warm if desired)