Roll us out like an old fashioned oat; these Skinny Pecan Bars are melt-in-the-mouth amazing. With the holiday season upon us, these delicious snacks are perfect with a mid-morning cup of coffee or even as an after school snack or a yummy dessert. Playing on the famous thanksgiving pumpkin pie, Ruth’s Skinny Pecan Bars have just the right amount of sugar and spice, served with a little naughty and nice to satisfy that sweet tooth.
Ruth is always encouraging the XTEND5 team to find balance and joy in what we choose to fuel our bodies with. A little sugar, a lovely cocktail, a decadent meal, it’s all about mindset, freedom, and the power of good choices for you. Nothing is off the table, and in Ruth’s words, this is what keeps us living in abundance and not scarcity, in gratefulness and not entitlement. So friends, enjoy the little things, bake the treats and enjoy the process of putting them together as much as eating them. We think you are going to love these Skinny Pecan Pie Bars.
Ruth’s Skinny Pecan Pumpkin Pie Bars
Ruth’s Pecan Crust Ingredients:
- 2 cups old fashioned oats
- 1 cup dates
- 2 tbsp coconut oil, melted
- 1/2 cup pecans, finely chopped
- 1/4 tsp nutmeg
- pinch salt
- 1/4 water
Ruth’s Pumpkin Pie Filling:
- 15oz can pumpkin puree
- 1/4 cup vegetable oil spread
- 1/4 cup brown sugar
- 2 x eggs
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch salt
Step 1: Prepare by preheating your oven to 350F, and spraying a 10 x 10 baking sheet, and lining it with parchment paper.
Step 2: In a food processor, add the old-fashioned oats, dates, coconut oil, nutmeg, and salt. Pulse until the mixture has formed a nice crumble.
Step 3: Add in the water and continue to pulse until the mixture starts to bind together. Add in the chopped pecans and pulse a few more times until they are fully incorporated.
Step 4: Put the crust mixture into your prepared baking sheet and pat down with your hands until the crust is evenly spread throughout the bottom.
Step 5: For the filling, put the pumpkin puree, vegetable oil spread, and brown sugar into a bowl. You can use a hand whisk or an electric mixer. Beat together until light and fluffy.
Step 6: Mix in the eggs, almond milk, vanilla, and spices, and pour the mixture on top of the crust. Bake in the oven for 1hr 10 minutes or until a toothpick comes out clean when inserted into the middle.
Step 7: Allow the pie to cool for 2 hours before removing from the pan and then cut into 16 squares.
Step 8: You can serve this pie with cool whip or even heavy whipping cream. Refrigerate for up to a week.
Yours in health,