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.
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.
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
- 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.
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
How thin should I cut the pumpkin?… thank you ??
I aim for 1/4 inch to 1/2 inch thickness. Good luck!
This looks delicious! I will be linking it on our Facebook page for Oregon Kids and Family Magazine. Thank you for sharing!!
Could I use canned pureed pumpkin in place of the dried pumpkin?
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).