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Okay, I took the pumpkin dive!  It’s officially been fall for 3 weeks and I’m just now baking with pumpkin, crazy I know.  I’ve been so consumed by the harvest season of pears, apples, and zucchini that I’m just now making my switch to pumpkins!

I’m starting off the season with a guiltless treat.  This recipe is moist, delicious, tastes super “naughty”, but is gluten free and low carb, the current perfect way for me to celebrate.  The thing is, this treat doesn’t taste a thing like deprivation, in fact it tastes like indulgence!  I served it to a group of people and not one person even questioned if “there was something different” about it, that means it passes the test for all good “healthy dessert” recipes, it can be served to guests!

The sweetener used in this recipe is erythritol.  It is 70% as sweet as sugar, with zero calories.  It is a naturally occurring sugar alcohol, found in foods such as melons, grapes and pears.  It has zero affect on your glycemic index, which makes it perfect for diabetics and those trying to maintain a low glycemic index diet.  But the best part about this sweetener is, it can be substituted for sugar with a 1:1 ratio which means, if you don’t want to use it or don’t have it, regular sugar can be used in it’s place and you’ll get great results as well, so the choice, is yours!

  • 1 cup almond butter (smooth or creamy)
  • 1 cup pumpkin puree
  • 1 egg
  • 1/2 cup erythritol or white sugar or honey
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie seasoning
  • 1/2 tsp. cinnamon
  • 1 Tbs. butter
  • Cinnamon Cream Cheese Frosting

  • 8 oz. cream cheese (I used 1/3 less fat variety), softened
  • 4 Tbs. butter, softened
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 cup erythritol or powdered sugar, adjust quantity to suit your tastes
  • NuNaturals Stevia Extract to taste, if desired

I hope you take the time to enjoy this fall treat, it is super yummy!

THM ladies, this is a S breakfast or dessert, enjoy!

Flourless Pumpkin Bars with Cinnamon Cream Cheese Frosting

Preheat the oven to 350.  Grease a 8×8 inch baking dish and set aside.

In a large bowl beat together by hand, or using a mixer, the almond butter, pumpkin, egg, sweetener, baking soda, vanilla, pumpkin pie seasoning, cinnamon, and butter.  Make sure all the ingredients are well combined.  Taste and adjust sweetener as desired.

Spread evenly in the prepared pan and bake until a toothpick inserted comes out almost clean, 30-40 minutes.  Cool completely and then refrigerate or frost.

To make the frosting:

Beat together the cream cheese, butter, vanilla, cinnamon, and sweetener until creamy and fluffy, 2-3 minutes.  Taste and adjust sweetener as desired.  Frost the pumpkin bars and refrigerate until served.