These creamy pumpkin pie-inspired bars are sweet, creamy, so rich, and perfectly swirled with sugar-free white chocolate. One bite of these low-carb dessert bars and you’ll thank me later!
An Easy Twist on Pumpkin Pie
This is one of those recipes that I make several times during the fall months. I’ve been meaning to put them on the blog for years, but with all the other pumpkin recipes I had in my lineup, simple ones like these tend to get pushed back.
But really, even though these bars are super simple, they are just as delicious as any of my other pumpkin recipes including the Caramel Pumpkin French Toast.
With that being said, this was their year to hit the big time on these pages I decided to give them a facelift and jazz them up a bit with a beautiful white chocolate swirl across the top of the bars.
Boy does it look pretty, and make it look like there were much harder than they were, but never fear this is an easy twist on a pumpkin pie.
Not only are they prettier than a normal pumpkin pie, but making this fall favorite into bars gives you a really fun way to easily slice and serve a larger group of people.
This Pumpkin Swirl Bar recipe is going to yield 24 pieces of pumpkin goodness while a traditional pie will only yield 8 to 10 slices, depending on how large you slice it.
What is The Best Crust For Pumpkin Pie Bars?
Of course, with a more traditional baked pumpkin bar, you could use any type of pie crust or even come crescent rolls for the crust of these bars. Both would be fantastic if you aren’t watching carbs.
However, for those of us that need to count those pesky carbs and watch our gluten a simple almond flour press-in crust will work perfectly for these delicious bars.
In fact, using a press-in crust instead of a pie dough that you roll out, is just another reason these bars are perfect for new or beginner bakers. These types of crusts use a few basic ingredients and are quick.
In my recipe, I use finely ground almond flour, oat fiber (not to be confused with oat flour), sweetener, melted butter, and cinnamon.
A press-in crust recipe is usually as simple as adding all the ingredients into a large bowl and stirring until it is combined. You’ll just want the mixture to stick together slightly when you pinch it between your fingers.
If you’d like you could even blend it up in a food processor or a blender, but most of the time I’m too lazy to drag those appliances out to make this crust.
Besides, you’ll need one of those to whip up the pumpkin filling. So stick to just stirring up the crust ingredients in a bowl.
Once done all you need to do is spray your baking dish and press the mixture out evenly across the bottom of your baking dish. In this recipe, I use a 9×13 glass baking dish.
Can You Make A Low Carb Crust Nut Free?
I’m sure I have some readers that will be asking about crust options that are nut free so I wanted to take a few minutes and look up some great options for those of you that need a nut-free crust for these Pumpkin Swirl Bars.
I have not tried this recipe on these bars myself, but I’ve looked over them and think they would work well if you want to swap my crust out for one of these.
Another option is to leave the crust out of the bars entirely. No really, you could do that and just serve this on a plate kind of like a pumpkin swirl custard.
I love the crust on our bars, but really the filling is what makes a pumpkin pie, right? So don’t be afraid to experiment with one of the nutless options or just bake it without a crust.
Pumpkin Puree or Pumpkin Pie Mix. Which is Best to Use?
This is a question I have been asked a few times in the past when publishing pumpkin recipes here on the blog.
The main difference between pumpkin pie filling, and pumpkin puree is that the pie filling already has all the spices needed for traditional pumpkin pie.
Spices like cinnamon, cloves, nutmeg, a bit of vanilla, and even sugar are all already included in canned pumpkin pie filling.
So if these things are not your cup of tea, then be careful when you’re on the baking aisle shopping for pumpkin for this recipe. Because the pie filling will have all the extra carbs some of us want to leave out.
Canned pumpkin puree, which is my preference and the main ingredient here in this recipe, will only have roast pumpkin without any extra things added.
This is not only my go-to because it is lower in carbs, but I’m not a fan of the nutmeg and cloves in the pumpkin pie mix, so I only purchase the puree for my baking.
You can also use your own homegrown pumpkins that you’ve roasted and pureed, just know that oftentimes homemade puree is not as thick as canned pumpkin so your filling may be a little looser and take longer to bake.
Can Pumpkin Swirl Bars Be Frozen?
You’ll happen to know the answer is yes. Thes pumping pie bars freeze remarkably well in their cooked state. All you need to do is follow the recipe and let them cool completely.
Next, you can cut the bars into 24 squares and line them up on a baking sheet that is lined with parchment paper. You can also use a silicon baking mate instead of parchment.
Place the baking sheet into the freezer and let the bars freeze completely. Freezing them individually squares makes it very convenient to pull out one piece at a time or several when needed.
Once they are frozen, you can do one of two things. You can take the time to wrap each piece in plastic wrap and then place them in a freezer bag for storage.
Or you can take the lazy approach and just place the frozen squares into a gallon-size freezer bag and add the date and place them in the freezer. I’m a lazy gal and often just this option.
When you’re ready to eat, simply pull them out and let them thaw in the fridge or on the counter for thirty minutes or so. Since they are small they won’t take long to thaw out and be ready to enjoy!
Tthese sugar-free pumpkin bars have a buttery crust and a swirl of white chocolate. They are a new twist on pumpkin pie that will satisfy any fall craving.
- 15 ounces of pumpkin puree
- 8 ounces of very soft cream cheese
- 3 large eggs
- 1 cup of heavy whipping cream
- 1/2 cup of Erythritol Sweeter
- 2 teaspoons of cinnamon
- 1 teaspoon of vanilla
White Chocolate Swirl
- 1/3 cup of Lily's White Chocolate Chips
- 3 tablespoons of heavy whipping cream
For the Crust
- 1 cup of almond flour
- 1 stick of butter, melted
- 1/2 cup oat fiber
- 1/4 cup of Erythritol Sweetener
- To make the crust, add all of the ingredients into a medium bowl and mix well until the mixture will stick together when pressed between your fingers.
- Spray a 9x13 baking dish with cooking spray and add the crust mixture to the dish. Press it out as evenly as possible across the bottom of the baking dish. Place it into a preheated oven at 350 degrees Farenheight.
- Bake the crust for 10 minutes.
- While the crust is baking add all of the filling ingredients into a mixture and blend it all until it is smooth and combined.
- Remove the crust from the oven after 10 minutes and pour the pumpkin filling over the top of the crust and spread it out evenly over the top. Set this aside.
- Prepare the white chocolate by adding the white chocolate chips and the heavy whipping cream to a small bowl and putting it into the microwave. Heat the mixture for 30 seconds and take it out and stir it. Repeat this process until the mixture is very smooth.
- Pour the melted white chocolate over the top of the pumpkin filling in a zig-zag pattern and then use a straw or toothpick to swirl the chocolate into the pumpkin mixture. Don't mix it all the way in as you want the pattern to still be visible on the top.
- Place the mixture back into the hot oven and bake it for 30 minutes. Test the center with a toothpick and if it comes out clean it is done. If it doesn't come out clean cook it for an additional 5 minutes and test again.
- Once out of the oven let the pumpkin white chocolate bars cool completely before cutting into them. I suggest chilling them for a couple of hours also as they are wonderful when chilled first.
- Before serving cut the bars into twenty-four pieces. They are the perfect size to satisfy any pumpkin craving.
- You can top them with homemade whipped cream for an extra special treat if you would like to. But they are delicious just as they are.
Write additional notesf you do not have any oat fiber to use in the crust you can substitute it for a couple of tablespoons of coconut flour or more almond flour. If you use all almond flour start with just 6 tablespoons of melted butter and add more if needed.
Serving Size1 bar
Amount Per ServingCalories 171Total Fat 12gTrans Fat 0gCholesterol 46mgSodium 44.5mgCarbohydrates 10gNet Carbohydrates 2.16gFiber 2.82gSugar 1.3gSugar Alcohols 5.04gProtein 2.4g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!