Reduced Sugar Pumpkin Pecan Bars

Prep time

15 minutes

Cook time

45 minutes

These Reduced Sugar Pumpkin Pecan Bars are a layered celebration of festive flavor that is perfect for Thanksgiving tables, autumn gatherings, or cozy nights in. Made with a tender whole wheat crust, a creamy pumpkin center, and a crunchy pecan topping, they’re sweetened naturally with NOW Real Food^® Organic Allulose and Maple Syrup for a dessert that’s rich in taste but lower in sugar. With warm spices and just the right amount of crunch, these bars deliver that classic pumpkin pie vibe in an easy-to-serve form.

Ingredients

For Crust Layer

1 ½ cups whole wheat flour

½ cup melted Virgin Coconut Cooking Oil, Organic

½ cup Slender Zero™ Allulose, Organic Powder

1 teaspoon vanilla extract

¼ teaspoon salt

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For Pumpkin Layer

1 (15 ounce) can pumpkin purée

2 large eggs

½ cup full fat coconut milk

¼ cup Maple Syrup, Organic Grade A Amber Color

1 teaspoon pumpkin spice

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For Pecan Layer

1 cup Pecans, Raw & Unsalted

1 large egg white

¼ cup NOW Real Food® Organic Allulose

½ teaspoon cinnamon

Directions

Preheat oven to 350ºF and line an 8x8 baking pan with parchment paper overlapping sides. In a medium mixing bowl, stir together flour, Allulose, coconut oil, vanilla extract, and salt until evenly moistened.
Press dough into the bottom of pan evenly. Bake for 12-15 minutes, until edges are just browned. Cool 10 minutes at room temperature.
In a medium mixing bowl, whisk together pumpkin, eggs, coconut milk, maple syrup, and pumpkin spice.
Pour pumpkin layer over crust. Spread evenly. Bake for 15 minutes.
Whisk together Allulose, cinnamon, and egg white in a mixing bowl. Add pecans and stir to coat.
Sprinkle pecan mixture over pumpkin layer using a spoon. Bake for 15 minutes longer.
Cool completely at room temperature for 1 hour. Transfer to refrigerator for 1 hour longer before slicing into squares.