Pumpkin Pie Bars

  • Nutritional Coaching & Diet Plans For Fitness Gym Members

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 10 min | Cook time – 25 min | Total time – 35

4 large or 8 small servings



  • 1/2 cup quick cooking oats

  • 1 cup whole wheat flour

  • 1/2 cup brown sugar (packed)

  • 1/2 cup cold butter (small cubed)


  • 2 cups low-fat/skim milk

  • 1 1/2 tsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 2 cups pumpkin puree (canned)

  • 5 scoops vanilla protein powder (equal to 125 g)

  • 2 whole omega-3 eggs (beaten)

  • Splenda, to taste


Preheat oven to 350 F. Combine oats, flour and brown sugar in a mixing bowl and stir to combine. Add the cubed butter to the bowl and squeeze into the other ingredients using your hands until a coarse breadcrumb-like texture is achieved and everything is combined. Transfer ingredients into a 9 by 13 inch baking pan and press down. Place in oven and bake for 12 minutes. In the meantime, bring milk to a boil with the cinnamon, nutmeg and salt. As soon as it boils, transfer to a large mixing bowl. Stir in the pumpkin first and then the protein powder and eggs. If necessary, sweeten mixture to taste with Splenda. Once the base has finished baking, remove from the oven and pour the pumpkin filling on top. Place back in the oven and bake for 20 minutes or until pumpkin filling has set. It should be a little firm to touch. Cool, portion and store in the fridge or freezer, individually wrapped.


If you are lactose intolerant or wish to avoid dairy, replace the 2 cups milk with 2 cups non-cow’s-milk dairy (e.g. goat’s milk).


Calories – 710/335 | Fat (g) – 29.0/14.5 | Carbohydrates (g) – 77.0/38.5 | Protein (g) – 37.0/18.5


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