Pumpkin Pie Larabars

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These pumpkin pie Larabars are a healthy, energy-boosting snack that tastes like dessert. Protein bars like this will help you get to the next meal.

These pumpkin pie Larabars are a healthy, energy-boosting snack that tastes like dessert. Protein bars like this will help you get to the next meal.

Homemade Larabars are my favorite healthy, high-protein snack. The Larabar folks came out with a seasonal pumpkin version, and I thought it would be fun to create it at home.

These pumpkin pie Larabars are so, so good, and they’re completely nutritious. The distinct pumpkin flavor is sweetened by the dates, and the spices make it taste like pumpkin pie filling.

Pumpkin Larabar Tips

These pumpkin pie Larabars take a bit more time than my other Larabar recipes because you need to dry the pumpkin pieces, but it’s worth the extra time. If you want to take a shortcut, you could probably find dried pumpkin on the shelves at some stores this time of year.
Dried pumpkin is a delicious snack in these homemade Larabars.

I like to use a food processor to finely dice the different ingredients in this recipe. You’ll see little bits of the nuts and pumpkin in each bar, but you’ll want to get it fairly smooth for this recipe.

Refrigerate the pumpkin Larabar mixture for about an hour to let the bars set. Enjoy them right out of the fridge when you’re ready for a snack.

Pumpkin Pie Larabars

These pumpkin pie Larabars are a healthy, energy-boosting snack that tastes like dessert.
Print Recipe
Pumpkin Larabars are a delicious snack for fall!
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes


  • 1 cup dried pumpkin pieces (from half of a 2 pound sugar pumpkin)
  • 1 cup Medjool dates
  • 1 cup walnuts
  • 1 cup almonds
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg


  • Preheat the oven to 200 degrees.
  • Cut a 2 pound sugar pumpkin in half. Remove the seeds and membrane from the center and set one half of the pumpkin aside for another use (e.g. make pumpkin puree). Using the remaining half, peel the orange skin off with a vegetable peeler.
  • Thinly slice the pumpkin by hand or in a food processor. Place the slices on a greased baking sheet and cook for 45 to 60 minutes. Thinner pieces will be done at 45 minutes, and thicker ones will take a bit longer. They should be chewy and not brittle. If you leave too much moisture in them, the final product will be too sticky.
  • Once the pumpkin has cooled, add all the ingredients to a food processor fitted with the blade that sits at the bottom.
  • Process the mixture until a uniform paste forms.
  • Press the mixture into a large loaf pan and cover. Refrigerate for at least an hour.
  • Cut into eight pieces and store in the refrigerator in an airtight container.

Approximate Nutrition Info

Calories: 253kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 368mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1262IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Servings: 8
Calories: 253kcal
Cost: $.74 per serving

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Pumpkin Pie Larabar Recipe Price Breakdown

This recipe costs a total of $5.92, or $.74 each. These pumpkin pie Larabars are a healthy, energy-boosting snack that tastes like dessert. They’re the perfect treat to get you from one meal to the next.

If you’re interested in making other homemade raw energy bars, I have lots of recipes for other flavors. Experiment with your favorite flavors – the sky’s the limit here!

Three Homemade Larabars (Chocolate, Banana, and Mango)
Apple Pie Larabars
Blueberry Lemon Larabars
Peanut Butter Cookie Dough Bites
Almond Joy Truffles
Coconut Apricot Energy Bites


  1. This looks delicious! I will be linking it on our Facebook page for Oregon Kids and Family Magazine. Thank you for sharing!!

    1. I’m not sure if that would work because the canned pumpkin has a lot more moisture. You could try drying out the canned pumpkin puree on a cookie sheet lined with wax paper (170 degree oven for several hours).

    1. Sara, you could substitute sunflower seeds or shelled pumpkin seeds (even more pumpkin in there!). Let me know if you try it.

  2. Sarah, thinking out loud here. I normally puree my pumpkin and freeze it in two-cup portions for year-round pie. I am thinking I dry some of the puree rather than the chunks, and simply break up the dried pieces and measure out one cup. Because the whole mess gets blended up anyway, I think as long as I don’t over-dry, the texture will be fine. Thoughts?

    If that works, it makes it easy to simply take some of puree out of the freezer in three months, dry it then, and make these tasty-looking treats.

    1. That sounds like a good approach too. As long as you can get the chewy texture, it should work. Let me know if you try it this way.

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