Creamy pumpkin pie bars with oat crust plated and a bit missing.

Creamy Pumpkin Pie bars with Oat Crust: No Refined Sugar

In Desserts & Drinks by sarawalkenbach4 Comments

Ahhhh… Fall. It’s finally here in the Midwest. Nothing says Fall-time sweets like Pumpkin Pie Bars. This version is on the healthier side with no refined sugars. Sweetened with maple syrup, these Creamy Pumpkin Pie Bars with Oat Crust will leave you feeling satisfied and guilt free.

If you like these healthy bars, you’ll love Fudgy Brownie Bites.


This recipe is a 2-parter, due to the crust. Let’s check out the healthy ingredients. And for my gluten-free friends: this recipe is for you.

Oat Crust

  • Oats
  • Almonds
  • Coconut Sugar
  • Coconut Oil (or butter)
  • Cinnamon & Salt
All ingredients for Creamy Pumpkin Pie Bars with no refined sugar.
Feel good ingredients for a guilt free dessert.

Creamy Pumpkin Pie Filling

  • Canned Pumpkin
  • Maple Syrup
  • Cream Cheese
  • Pumpkin pie spice (or separate spices)
  • Eggs
  • Vanilla

Health Benefits

Nutrient Rich Pumpkin

Pumpkin is not only loaded with nutrients, antioxidants, and fiber it’s also an excellent source for vitamins, A, C, & E. These vitamins help boost your immune system.

Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great
source of beta-carotene, a carotenoid that your body converts into vitamin A.

9 Impressive Health Benefits of Pumpkin, by Ryan Raman, MS, RD at
A pumpkin pie bar raised up revealing the oat crust and thick creamy pumpkin filling.
Light and creamy pumpkin pie filling baked to perfection.

No Refined Sugar

One of the most significant advantages of these bars is the absence of refined sugars. Instead, these bars contain natural sweeteners like maple syrup and coconut sugar.

Refined sugars can lead to blood sugar spikes and crashes, while natural sweeteners offer a slower, more sustained source of energy. This helps keep your blood sugar levels stable, reducing the risk of developing insulin resistance and type 2 diabetes.

This doesn’t mean you should eat the whole pan of Creamy Pumpkin Bars with Oat Crust. All in moderation is really the slogan to live by.

Another recipe with no refined sugars is Sweet Potato Crisp.

Healthy Fats

In this recipe the healthy fats are almonds and cream cheese. According to UCLA Health:

“Healthy fats are crucial for brain health, hormone production, and nutrient absorption.

UCLA Health

They can also help you feel fuller for longer, aiding in weight management.

A creamy pumpkin pie bar plated with a white pumpkin in the background, Polish pottery plates, and a wooden server.
Get all the Fall feels with these guilt free pumpkin bars made without refined sugar.

How to Make Creamy Pumpkin Bars

Get the whole house smelling good while this Autumn treat is baking.

Oat Crust

  1. In a food processor (or blender) combine all crust ingredients except the coconut oil.
  2. Whiz up, then pour the melted coconut oil in while the food processor is on, pulsing to ensure its combined completely.
  3. Dump into 8×8 pan, press down, and bake for 15 minutes.

Creamy Pumpkin Filling

It’s important to mention, use a whisk attachment on your mixer. If you don’t have a whisk attachment, whisk by hand. PSA: You will have pumpkin splatters all over you and your kitchen if you use the paddle. (I speak from experience.)

  1. With the whisk attachment whisk softened cream cheese, add eggs.
  2. Once incorporated, add the rest of the ingredients.
  3. Whisk until combined, pour onto baked crust.
  4. Bake for 30-35 minutes, or until the center is just slightly jiggly.
  5. Let cool to room temperature, cover, refrigerate, and serve with whipped cream.

PPS: Pumpkin Pie Spice

Whether you are Team PPS or not, this warm blend of spices is so tasty in this recipe. However, there is something about this pre-made spice blend that I’m not crazy about. I think it may have too much clove for my liking.

For this Creamy Pumpkin Pie Bar recipe easily use 2 teaspoons of pumpkin pie spice and call it good. Or, if you’re like me, make your own blend. This is the blend I prefer for this recipe:

  • 1 tsp. Cinnamon
  • 1/2 tsp. Ginger
  • 1/4 tsp. Nutmeg
  • 1/8 tsp. Clove
  • 1/8 tsp. All Spice

Just using the 1st three spices would be good too. If doing this, increase the Ginger and Nutmeg each by 1/8 teaspoon.

Fork full of creamy pumpkin pie bar with oat crust.
Enjoy these Creamy Pumpkin Pie Bars with a dollop of whipped cream.


There are a few ingredient options for substituting in this recipe.

Almonds: Pecans work great as well, or pistachios would be delightful too. If you have a nut allergy, pumpkin seeds would be perfect.

Coconut Oil: Butter works just as well in the oat crust.

Coconut Sugar: Sugar in the raw is a good alternative, or if all you have is white sugar, that works too.

Cream Cheese: Good quality Greek yogurt (like Fage) also works.

Other Fall Treats

Pumpkin Energy Balls

Apple Spice Muffins

Pumpkin Muffins with Maple Cream Cheese Glaze

Stuffed Dates

Pumpkin Cookies with No Refined Sugar

thyme branch

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They are always FREE.

Creamy pumpkin pie bars with oat crust plated and a bit missing.

Creamy Pumpkin Pie Bars with Oat Crust & No Refined Sugar

Sara Walkenbach
Sweetened with maple syrup, these Creamy Pumpkin Pie Bars will be your favorite Fall treat. The oat crust is made up of oats and nuts making this delightful dessert gluten free.
5 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 255 kcal



Oat Crust

  • 1 cup Rolled Oats old fashion preferably, quick oats work too
  • 1/2 cup Almonds toasted & cooled, if you have time
  • 3 tbsp Coconut Sugar or sugar in the raw or white sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Sea Salt
  • 3 tbsp Coconut Oil or Butter melted

Creamy Pumpkin Filling

  • 1 can Pumpkin Puree not pie filling
  • 4 oz Cream cheese room temperature
  • 2 large Eggs
  • 1/2 cup Maple syrup
  • 2 tsp Pumpkin Pie Spice see notes
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt



Make the Oat Crust

  • Preheat oven to 350℉. In food processor, combine all oat crust ingredients except oil. Whiz up crust ingredients for a minute or so.
  • While processor is running drizzle in melted coconut oil (or butter). Once all oil is in, give it a few more pulses. Dump into sprayed 8×8 pan. Press down using hands or a flat cup bottom.
  • Bake for 15 minutes. Remove from the oven, set aside on cooling rack.

Make the Pumpkin Filling

  • In a mixer with whisk attachment, whisk softened cream cheese. Once broken up, add eggs one at a time, whisking in between. Once incorporated add rest of filling ingredients. Whisk for 2 minutes.
  • Pour filling on top of crust. Bake for 25-35 minutes. Center will be slightly jiggly when done. Remove from oven.
  • Let cool on countertop. Cover with plastic wrap and refrigerate. When ready to serve cut into piece and serve with a dollop of whipped cream.



If you don’t have pumpkin pie spice, use these measurements:
1 tsp. Cinnamon, 1/2 tsp. Ginger, 1/4 tsp Nutmeg, 1/8 tsp Clove, 1/8 tsp All Spice
Make sure to use a whisk attachment, otherwise you will have a mess to clean up.
Refrigerate bars for up to 4 days in air tight container.


Serving: 1gCalories: 255kcalCarbohydrates: 29gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 228mgPotassium: 266mgFiber: 3gSugar: 16gVitamin A: 7697IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Keyword Creamy Pumpkin Pie Bars, Gluten Free Dessert, Gluten Free Pumpkin Dessert, Healthy Fall Dessert, Healthy Pumpkin Pie Bars, No Refined Sugar Pumpkin Pie Bars
Tried this recipe?Let us know how it was!


5 from 2 votes (1 rating without comment)

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