Pumpkin Creme Bars

Pumpkin Creme Bars is a side dish that serves 9. One portion of this dish contains approximately 5g of protein, 32g of fat, and a total of 447 calories. For $2.09 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by My Whole Food Life. It is a good option if you're following a gluten free and dairy free diet. 1180 people have tried and liked this recipe. If you have maple syrup, cinnamon, nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a solid spoonacular score of 74%. If you like this recipe, you might also like recipes such as Creme Brule Pumpkin Chocolate Cheesecake Bars, Creme de Menthe Bars (aka Grasshopper Bars), and Creme de Menthe Bars.

Servings: 9

Preparation duration: 30 minutes

 

Ingredients:

2 T almond milk

1/2 tsp cinnamon

1 can full fat coconut milk (refrigerated overnight)

2-3 T maple syrup

12 medjool dates (pits removed)

1/4 tsp nutmeg

2 cups raw pecans

1 cup pumpkin puree

1/4 tsp sea salt (optional)

1 cup vegan chocolate chips

Equipment:

baking paper

food processor

baking pan

mixing bowl

sauce pan

bowl

Cooking instruction summary:

In a food processor, mix the nuts and cinnamon for a minute. When you see the mixture start to get moist, add the dates and process until a loose dough starts to form. Line an 8x8 baking dish with parchment paper. Gently press the dough into the bottom of the baking pan. Stick in the the freezer while you make the creme filling. Make sure your can of coconut milk has been refrigerated overnight. Open the can and scoop the solid white part into your mixing bowl. You can save the remaining water for smoothies. Using the whipping attachment on your mixer, whip the coconut milk into a cream. While that is whipping, mix the remaining filling ingredients in the food processor. Gently fold the pumpkin mixture into the coconut cream. Once everything is incorporated, spread the mixture on top of the crust in the baking dish and place it back in the freezer. To make the chocolate topping, fill a saucepan with water and bring it to a boil. Place a glass bowl on top of the sauce pan. Put the chocolate chips and almond milk into the glass bowl and gently melt the mixture. You will need to keep a close watch and stir constantly. Once the chocolate is melted, spread it over the creme layer in the baking dish and place it back in the freezer to set.

 

Step by step:


1. In a food processor, mix the nuts and cinnamon for a minute. When you see the mixture start to get moist, add the dates and process until a loose dough starts to form. Line an 8x8 baking dish with parchment paper. Gently press the dough into the bottom of the baking pan. Stick in the the freezer while you make the creme filling. Make sure your can of coconut milk has been refrigerated overnight. Open the can and scoop the solid white part into your mixing bowl. You can save the remaining water for smoothies. Using the whipping attachment on your mixer, whip the coconut milk into a cream. While that is whipping, mix the remaining filling ingredients in the food processor. Gently fold the pumpkin mixture into the coconut cream. Once everything is incorporated, spread the mixture on top of the crust in the baking dish and place it back in the freezer. To make the chocolate topping, fill a saucepan with water and bring it to a boil.

2. Place a glass bowl on top of the sauce pan.

3. Put the chocolate chips and almond milk into the glass bowl and gently melt the mixture. You will need to keep a close watch and stir constantly. Once the chocolate is melted, spread it over the creme layer in the baking dish and place it back in the freezer to set.


Nutrition Information:

Quickview
447k Calories
5g Protein
31g Total Fat
45g Carbs
12% Health Score
Limit These
Calories
447k
22%

Fat
31g
49%

  Saturated Fat
13g
84%

Carbohydrates
45g
15%

  Sugar
35g
39%

Cholesterol
0.0mg
0%

Sodium
76mg
3%

Get Enough Of These
Protein
5g
10%

Vitamin A
4297IU
86%

Manganese
1mg
79%

Fiber
6g
26%

Copper
0.5mg
25%

Iron
4mg
23%

Magnesium
70mg
18%

Potassium
473mg
14%

Phosphorus
131mg
13%

Vitamin B1
0.18mg
12%

Zinc
1mg
10%

Calcium
87mg
9%

Vitamin B6
0.15mg
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.62mg
6%

Vitamin K
6µg
6%

Vitamin B3
1mg
6%

Folate
18µg
5%

Vitamin E
0.6mg
4%

Vitamin C
1mg
2%

Selenium
0.95µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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