Crock Pot Pumpkin Pie Bars are sugar-free and low carb and the easiest way to serve an amazing traditional dessert for the holidays!
I don’t know anyone not serving pumpkin pie on Thanksgiving, that would be absurd.
But I do know how crazy difficult in can be to be the one hosting and making a feast for a big family and pies might end up being last on the TO DO list.
I get that because my hubby and I make a whole lot of sides to help my mom on Thanksgiving. We make butternut squash, broccoli rabe, mashed potatoes, cranberry sauce and applesauce and even my own birthday cake. Yes my birthday is the 24th of this month and it’s a tradition my mom has set since I was a baby, to celebrate on Thanksgiving since it usually lands close to it every year.
With all that food to make and my own birthday cake, pumpkin pie is not on my list to make. One can only do so much in 24 hours right?
My mom will often buy all these incredible homemade pies at a local farm we have in RI. Of course these are pies I can’t eat as they are not gluten free or sugar free, but as long as I make my own birthday cake I’m ok without pie or so I thought.
Until this past summer I never made desserts in my slow cooker. Once I made that first Crock Pot Zucchini Cake I was hooked! I’ve made some Quinoa Chocolate Brownies and a Crock Pot Chocolate Pumpkin Cake too. But I wanted a traditional pumpkin pie that wouldn’t take much effort on my end and one I could enjoy myself at this Thanksgiving feast. And that is how the idea of crock pot pumpkin pie came to be.
If you’ve been around here a while you may know my very popular Sugar-Free Pumpkin Custard recipe?
It’s only 76 calories, low carb, crustless and amazing. I’ve made that into Pumpkin Pie before but I didn’t feel like making that standard pie crust, so I tried something else in this recipe. This crust is basically just all made in the food processor and spread into the bottom of the crock pot. EASY! The filling is a slight adaption to the pumpkin custard recipe with the addition of some chocolate chips. My favorite sugar-free brand of chocolate chips is Lily’s found online or at Whole Foods.
Whether you decide to keep it sugar-free this Thanksgiving or not is your choice, but at least a fabulous pumpkin pie that IS sugar-free can be made fairly easily in the crock pot and no one will even notice it’s healthy!
- Nutritional information is not including chocolate chips.
- If you don’t have Swerve you can use Truvia or you can eliminate and use 1/4 teaspoon of pure stevia extract.
- If you don’t have cinnamon liquid stevia you can use vanilla or plain will work as well.
- I purchase all my flavored stevia’s from iherb.com and my discount code is YAJ035.
- Our youngest has a tree nut allergy so I use sunflower seeds in many recipe. This can be replaced with almond flour if you desire.
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Crock Pot Sugar-Free Pumpkin Pie Bars
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw unsalted sunflower seeds or sunflower seed flour
- 1/4 teaspoon salt
- 1/4 cup Swerve
- 4 tablespoons butter softened
Place all ingredients for the crust in a food processor and process until fine crumbs.
Grease the bottom of a crock pot or slow cooker.
Press the crust mixture onto the bottom of the crock pot as even;y as possible.
Add the filling ingredients to a stand mixer and blend until combined well.
Stir in or top filling with optional chocolate chips if desired.
Pour mixture onto the crust.
Cover and cook on low 3 hours.
Uncover and let it cool 30 minutes then refrigerate the entire crock pot for at least 3 hours.
Slice and serve!
Weight Watchers Points Plus: 4*
Did you know I have a cookbook soon to be released on December 9, 2014. Right now you can pre-order on Amazon at a discount!