these Vegan and Gluten Free Protein Pumpkin Pie Bars are a festive protein-packed treat for any occasion.
with a tender gluten-free crust, a creamy pumpkin filling, and a sticky pecan topping, they offer a perfect blend of flavors and textures.
whether you’re catering to dietary restrictions, want to incorporate more protein or simply craving a healthier dessert, these bars make the BEST choice.
the flavors in these bars are a harmonious blend of rich and creamy, sweet and spicy. the organic pumpkin purée offers a natural sweetness and a smooth, earthy note, while the maple syrup adds a light sweetness.
the pumpkin pie spice infuses warm, comforting spices into the filling, creating that signature pumpkin pie flavor.
the cream cheese brings a creamy, tangy element to balance the sweetness and makes the bars sort of feel like cheesecake!
to top it off, the sticky pecan topping provides a satisfying crunch and a buttery, nutty sweetness.
with 3/4 cup of protein powder, these bars also offer a substantial protein boost, making them not only delicious but also nutritious.
certain protein flavors can really complement the overall taste profile of these bars. options like vanilla protein powder can enhance the creamy and sweet notes of the pumpkin filling, creating a super yummy blend.
if you’re looking to emphasize the classic pumpkin pie taste, a pumpkin spice-flavored protein powder can accentuate the spices already present in the recipe.
other flavors like cinnamon or chai could also be great choices, adding warmth and depth to the bars. ultimately, the protein flavor you choose can be a fun way to customize these pumpkin pie bars to your taste preferences!!
when it comes to choosing the right protein for these bars, the good news is that you can use any brand of protein powder that suits preferences. i used the brand truvani, but you can use whatever you like!
the versatility of the recipe allows for flexibility in your protein powder choice, making it accessible and adaptable for everyone.
the texture of these bars is perfectly fudgy!! the gluten-free crust provides a firm and slightly soft base, while the pumpkin filling is creamy and dense, offering a satisfying contrast.
the inclusion of protein powder contributes to a fudgy richness, making each bite feel indulgent and fulfilling.
together with the sticky pecan topping, the bars offer a wide array of textures, from the smooth creaminess of the filling to the crunchy nuttiness on top.
you can definitely add a dollop of vegan whipped cream to the top too! i highly recommend doing this because it makes the bars reminiscent of classic pumpkin pie.
if you love Vegan and Gluten Free Protein Pumpkin Pie Bars, then try these other recipes from upbeetandkaleingitblog!
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Vegan and Gluten Free Protein Pumpkin Pie Bars
1 1/2 cups gluten-free all purpose flour
2 tbsp light raw cane sugar
4.4 oz cold vegan butter
1/2 cup dairy-free milk
1/4 tsp sea salt
1 and 1/2 cans (15 ounce cans) organic pumpkin purée
1/3 cup maple syrup
1/4 cup cornstarch
2 tsp pumpkin pie spice
8 oz cream cheese
3/4 cup protein powder
2 tsp vanilla extract
sticky pecan topping
1 and 1/2 cup chopped pecans
1/3 cup maple syrup
1 tsp cinnamon
2 tbsp coconut oil
- in a food processor, combine the crust ingredients (gluten-free all-purpose flour, raw cane sugar, cold vegan butter, dairy-free milk, and sea salt). pulse until the mixture forms into a dough.
- press the crust mixture into a 9-inch baking pan and bake at 350 degrees for 15 minutes.
while the crust is baking, prepare the filling. in food processor, combine the organic pumpkin purée, maple syrup, cornstarch, pumpkin pie spice, cream cheese, protein powder, and vanilla extract. blend until smooth and well combined.
- after the crust has baked for 15 minutes, remove it from the oven and pour the pumpkin filling on top of the crust.
- return the pan to the oven and bake at 350 degrees for an additional 35 minutes. once done, remove from the oven and let the pumpkin pie bars cool for at least few hours in the fridge. i cooled mine in the freezer for 30 minutes to speed up the process.
- in a saucepan, combine the chopped pecans, maple syrup, cinnamon, and coconut oil.
heat the mixture over low heat on the stovetop. stir and cook the mixture until the pecans become sticky and the ingredients are well combined. this should take about 5-7 minutes.
- once the sticky pecan topping is ready, you can drizzle it over your baked vegan and gluten-free protein pumpkin pie bars for added flavor and texture. store in the fridge in an airtight container.