This post is sponsored by Watkins. All thoughts and opinions are my own.
I have vivid memories of myself as a child during Thanksgiving. I remember the first truly chilly air outside and the house being warm and cozy. My mom would be in the kitchen cooking and baking for the upcoming feast whether it be at my house or a relative’s home. I loved helping her make the desserts (big sweet tooth over here)! We used to make pumpkin pie together and I remember how good it made the house smell!
My favorite part of the holiday season is getting to spend time with my family and feeling thankful for so many things. It truly is important to remember why we have this holiday and think about what you’re grateful for. I’m personally grateful for my health and the health of my family members and loved ones. I also feel extremely grateful to have two wonderful children.
My other (less serious) favorite part of the holiday season is most definitely the pumpkin pie! I am a HUGE pumpkin pie lover! I enjoy holiday food, but to be honest it’s probably not my favorite. Dessert however… the BEST! Especially since pumpkin pie is always a part of the dessert spread!
While I used to make a more traditional pumpkin pie, I wanted to put a fun twist on it this year, so I made these amazinggggg pumpkin pie crumble bars!! I also wanted to make them clean and healthy so they’re made with whole food ingredients and are paleo-friendly. I also used organic ingredients and do so whenever possible. This holiday dish gives me all the warm and fuzzy feelings!
These pumpkin pie crumble bars are easy to make and everyone will be obsessed with them! There aren’t too many ingredients involved either – makes life easier! The crumble topping is the same as the crust, just crumbled up on top, so you’re only making two layers, not three. Aside from making the crust / crumble topping you’ll just need to make the pumpkin pie filling.
As mentioned, this recipe uses clean and simple ingredients such as pumpkin puree (I buy the organic canned pumpkin), almond flour (the only flour used, which makes it grain-free), sweetened with coconut sugar, pasture-raised eggs, coconut oil and my favorite fall spices (cinnamon, nutmeg and ginger) from Watkins.
I love Watkins’ spices because they’re organic and high quality. Their products have no artificial flavors and colors, GMOs, corn syrup or gluten. All Watkins’ products are free from dyes, high-fructose corn syrup, added MSG and other artificial ingredients. As one of the leaders in natural and gourmet flavoring products, Watkins has been a part of family traditions in American kitchens for more than 150 years. Head over to their website to check out their products! You can also find their products on Amazon if you’re needing them super quick!
Pumpkin Pie Crumble Bars (Paleo)
- 1/2 cup coconut oil, melted & cooled
- 1 pasture-raised egg
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 2 cups finely blanched almond flour
- 1 tsp Watkins Organic Ground Cinnamon
- 1/2 tsp Watkins Organic Ground Nutmeg
- 1/4 tsp Watkins Organic Ground Ginger
- 1/4 tsp salt
- Preheat oven to 350F. Line an 8×8 baking dish with parchment paper.
- First make the crust and crumb topping by combining all of the ingredients for the crust in a large mixing bowl. Mix well until fully combined.
- Spoon 3/4 of the mixture in the baking dish, pressing down with your hands so it’s evenly distributed. Set the remaining mixture aside to use as the crumb topping later on.
- Next make the pumpkin pie filling by combining all of the ingredients for the filling in a separate bowl, mixing well.
- Pour the pumpkin pie filling on top of the crust.
- Place in the oven and bake for 30 minutes, then remove from the oven and sprinkle the remaining crust mixture on top of the pumpkin pie filling. Place back in the oven and bake for an additional 25 minutes.
- Remove from the oven and allow to cool in the fridge for at least 4 hours before slicing and serving.
- Add a pinch of salt for flavor