.tasty-recipes-quick-links { text-align:center; } .tasty-recipes-quick-links a { padding: 0.5rem; }

Pumpkin season is upon us, and what better way to get into the season than by making these delicious pumpkin bars?

Pumpkins were first discovered and cultivated around 7,500 years ago in Central America and Mexico and were cherished for their versatility and longevity. Our ancestors cultivated the pumpkin for its thick flesh that was ideal for times of scarcity and later used the pumpkin seeds that are packed with nutritional benefits.

The first pumpkin recipe published in America came from John Josselyn’s New-England’s Rarities Discovered with diced pumpkin cooked down all day with butter and spices. It wasn’t until the 1800s that pumpkin was made into sweet pumpkin dishes like pumpkin pie and the modern-day pumpkin bars and pumpkin dessert bars.

Pumpkin bars are a delightful relative to pumpkin pie or pumpkin pie bars, and my pumpkin bars are easy to make with a simple gluten-free crust that doesn’t require messing with cold butter and wheat flour. As an added bonus, the filling ingredients only require a blender or mixer!

These easy pumpkin bars are just like pumpkin cheesecake bars without any of the complications and will be a crowd pleaser for holiday gatherings and parties.

Key Ingredients

Want to make your pumpkin bars healthy? These pumpkin cream cheese bars are about as healthy as you can get with such a tasty dessert.

I use organic pumpkin purée, which is loaded with beta-carotene. Beta-carotene is necessary to convert into vitamin A, which is important for vision, skin and brain function.

Use any leftover pumpkin purée for a pumpkin spice latte or pumpkin pie oatmeal.

Grass-fed cream cheese and mascarpone contain fat-soluble vitamins A, D and K2 and higher amounts of short-chain fatty acids, CLA and

This article is copyrighted by DrAxe.com, to read the rest of the article please click here

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *