Easy & Wholesome Whole Wheat Crustless Pumpkin Pie Bars: A Dairy-Free Delight for Fall
Embrace the irresistible flavors of autumn with these delightful Crustless Pumpkin Pie Bars. Imagine all the warm, comforting goodness of a classic pumpkin pie, but reimagined in a convenient, fuss-free bar form – no crust required! This recipe champions wholesome ingredients, featuring hearty whole wheat flour, and thoughtfully includes a dairy-free option, making it an inclusive treat for everyone to enjoy. It’s the perfect blend of traditional taste and modern simplicity, ideal for busy bakers and pumpkin enthusiasts alike.
The Irresistible Allure of Pumpkin Season & Why Crustless is Key
For many, the arrival of October signals the unofficial start of pumpkin season. It’s a time when pumpkin-spiced lattes, creamy pumpkin soups, and hearty pumpkin bread take center stage. While I confess to breaking out my first can of pumpkin puree a couple of weeks ago – I simply couldn’t resist the autumnal call – I managed to hold off sharing a pumpkin recipe until now! Have you found yourself diving into the wonderful world of pumpkin yet? My household, especially my husband, has a profound adoration for pumpkin pie. However, my one personal hurdle with traditional pumpkin pie has always been the crust. Rolling, chilling, blind baking – it can be a time-consuming and sometimes finicky process that stands between me and a slice of deliciousness.
This is precisely where these Whole Wheat Crustless Pumpkin Pie Bars shine! They offer an ingenious solution, delivering all the rich, spiced flavor of pumpkin pie without any of the crust-making hassle. But don’t let the “crustless” part limit your imagination; if you absolutely adore a good pie crust, you could certainly use this filling in your favorite homemade or store-bought crust. Yet, as a standalone dessert, these bars are incredibly easy to whip up. They come together quickly, leaving you more time to savor the aromas wafting from your oven and less time wrestling with pastry dough. This recipe also caters to modern dietary preferences by offering a simple dairy-free alternative, ensuring that those with sensitivities or specific choices can also indulge in this comforting fall favorite.
Versatility and Customization: Making These Bars Your Own
One of the beauties of this recipe lies in its versatility. While I prefer a nice, thick filling for my bars, which requires a bit longer in the oven, you have options! If you prefer a thinner bar with a slightly shorter baking time, simply divide the batter between two baking dishes instead of using just one. You can even bake this batter in individual pie plates for a more traditional, yet still crustless, pumpkin pie feel. Imagine cute, personal pumpkin pies without the effort! I haven’t tried making mini individual pumpkin pies yet, but the idea sounds incredibly fun and perfect for a gathering. The possibilities are endless for making this recipe truly your own, whether you’re adjusting the thickness or presentation.
The past few weeks have been a whirlwind, as is often the case when you have little ones running around, especially during “sick season.” So, please excuse the slight delay and brevity in my original post. Life sometimes throws curveballs, but the desire to share delicious, wholesome recipes always remains strong. Rest assured, I’ll be back soon with more culinary inspirations. For now, I truly hope you’ll give these incredibly delicious and wonderfully simple pumpkin pie bars a try. They are a guaranteed crowd-pleaser and a perfect embodiment of fall comfort.
The Recipe: Whole Wheat Crustless Pumpkin Pie Bars (Dairy-Free Option)
Whole Wheat Crustless Pumpkin Pie Bars (Dairy Free Option)
Ingredients
- 3 tablespoons butter sub coconut oil for dairy free
- 3/4 cup sucanat or brown sugar
- 2 large eggs
- 1 3/4 cups pumpkin puree (canned or homemade)
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1/2 cup white whole wheat flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Lightly butter or grease an 8×8 inch square baking dish and set aside. Ensure it’s well-greased to prevent sticking.
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In a large mixing bowl, cream together the butter (or coconut oil) and sucanat (or brown sugar) until the mixture is light and fluffy. This step incorporates air, contributing to a smooth texture. Add the eggs, one at a time, beating thoroughly after each addition until fully incorporated. Finally, beat in the pumpkin puree, milk (or coconut milk), and vanilla extract until the mixture is smooth and well combined.
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In a separate medium bowl, whisk together the white whole wheat flour, baking powder, sea salt, ground cinnamon, ground allspice, ground ginger, and ground nutmeg. Make sure all dry ingredients are evenly distributed. Gradually add these dry ingredients to the wet pumpkin mixture, mixing just until combined. Be careful not to overmix, as this can lead to a tougher texture.
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Pour the prepared batter into your greased 8×8 inch baking dish. Use a spatula to spread it evenly across the bottom, ensuring consistent thickness for even baking.
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Place the baking dish in the preheated oven and bake for 60-65 minutes. To check for doneness, insert a toothpick into the center of the bars; it should come out clean. The top will be set and slightly golden. If baking in two thinner dishes, baking time will be reduced (refer to notes below).
Notes
The original recipe called for evaporated milk, but I personally prefer to minimize canned ingredients when fresh alternatives are readily available. However, if you have evaporated milk on hand or prefer its specific consistency, it’s certainly a viable option. For an extra decadent treat, consider using half-and-half or even heavy cream instead of whole milk to achieve an even richer, more luxurious texture.
If you prefer thinner “bars” or wish to reduce the baking time, you can divide the batter between two 9-inch round baking dishes. In this case, the baking time will be shorter, typically around 50-55 minutes. Always perform the toothpick test to ensure they are fully cooked.
Enhance Your Experience: Serving, Storing, and Customizing These Pumpkin Bars
Once your glorious Whole Wheat Crustless Pumpkin Pie Bars are baked to perfection and cooled, the real fun begins: enjoying them! These bars are delightful on their own, offering a rich, creamy, and subtly spiced flavor that perfectly captures the essence of autumn. For an extra touch of indulgence, consider serving them with a dollop of fresh whipped cream (or coconut whipped cream for the dairy-free version), a scoop of vanilla bean ice cream, or even a sprinkle of toasted pecans or walnuts for added texture and nutty flavor. They also pair wonderfully with a warm cup of coffee, tea, or cider on a crisp fall evening.
Customizing Your Spices and Sweetness
While the provided spice blend is classic and comforting, feel free to adjust it to your personal preference. Love ginger? Add a little extra! Want a hint of clove? A pinch can elevate the flavor profile. For those who prefer a less sweet dessert, you can slightly reduce the amount of sucanat or brown sugar, tasting the batter before baking (ensure it doesn’t contain raw eggs if doing so). Alternatively, a drizzle of maple syrup or a sprinkle of powdered sugar just before serving can add a touch of extra sweetness without overwhelming the rich pumpkin flavor. You could even incorporate a handful of mini chocolate chips into the batter for a twist on the traditional.
Storage and Make-Ahead Tips
These pumpkin pie bars are excellent for making ahead, which makes them perfect for holiday gatherings or meal prepping your weekly treats. Once completely cooled, store the bars in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual bars wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving. They’re just as delicious thawed as they are fresh out of the oven!
Whether you’re celebrating Thanksgiving, hosting a fall brunch, or simply craving a taste of the season, these Whole Wheat Crustless Pumpkin Pie Bars are a fantastic, healthy-ish option. Their simplicity, wholesome ingredients, and adaptability make them a must-try recipe this autumn. Enjoy every single spiced, creamy bite!