Name: Pumpkin Pie Bars
Prep time: 5 min
Cook time: 420 min
Total time: 425 min
Ingredients: 1 can (15 oz pumpkin purée); 8 oz heavy cream; 2 large eggs; 2 T grass-fed butter (melted); ½ cup erythritol gold (plus additional for garnish); 1 t xanthan gum; 1 t cinnamon; ½ ground nutmeg; ½ t baking powder; ¼ t salt

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Pumpkin Pie Bars

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Prep Time 5

Cook Time 7

Total Time 7 5

Servings bars

Calories 83 kcal

Ingredients

1 can 15 oz pumpkin purée
8 oz heavy cream
2 large eggs
2 T grass-fed butter melted
½ cup erythritol gold plus additional for garnish
1 t xanthan gum
1 t cinnamon
½ ground nutmeg
½ t baking powder
¼ t salt

Instructions

In a blender, blend all the ingredients until smooth.
Line the base and sides of a slow cooker with parchment paper. Pour the pumpkin mixture into the slow cooker.
With a spatula, smooth the pumpkin mixture to make an even layer. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the center is firm.
Turn off the slow cooker and let the pumpkin pie cool to room temperature. Remove the pie, lifting it off the parchment paper. Transfer it with the parchment paper onto a baking sheet.
Refrigerate the pumpkin pie for at least 3 hours, or until completely cooled.
Cut into 16 bars and garnish with powdered erythritol, if desired. Serve cold.