Pumpkin Bars with Chocolate Crust

Pumpkin Bars with Chocolate Crust


Pumpkin Pie Crust

  • 1 cup almond flour, ( or all purpose flour)
  • 1/2 cup erythritol, ( or granular sugar)
  • 4 oz (1 stick) unsalted butter, melted
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon sugar-free syrup, ( or maple syrup)

Pumpkin Pie Filling

  • 2 cups 100% Pure Pumpkin Puree
  • 8 oz (1 cup) greek unflavored yogurt
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup erythritol, ( or granular sugar)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 sea salt
  • Pinch of ground cloves
  • Pinch of ground ginger


  • Heat oven to 350 degrees F (325 if using convection oven)
  • In a small bowl, combine baking mix, 6 packets Stevia, melted butter, cocoa powder, and maple syrup. Stir with spoon or spatula until it forms a cohesive dough. Use fingers to press mixture evenly into bottom of a 9” x 9” baking pan.
  • Bake for 12 minutes. Remove pan from oven and allow it to cool on wire rack while you prepare the filling.


  • In a large bowl, combine pumpkin puree, yogurt, egg, Erythritol, vanilla extract, salt, and all spices. Use a whisk or hand mixer to combine until smooth.
  • Use a silicone spatula to spread batter evenly over the crust. Return pan to oven and bake for 35-40 minutes, or until edges are just starting to crack and the top is set. Remove pan from oven and cool on wire rack for 10 minutes. Place pan into refrigerator and chill for at least 2 hours before slicing and serving.

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