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Crock Pot Sugar-Free Pumpkin Pie Bars

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 16 bars
Calories 169kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

Filling

Instructions

Crust

  • Place all ingredients for the crust in a food processor and process until fine crumbs.
  • Grease the bottom of a slow cooker.
  • Press the crust mixture onto the bottom of the slow cooker as evenly as possible.

Filling

  • 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 slow cooker for at least 3 hours.
  • Slice and serve with sugar free whipped cream!

Notes

Net Carbs: 4g
Brenda's Notes:
  • Nutritional information is not including chocolate chips.
  • If you don't have cinnamon liquid stevia you can use vanilla or plain will work as well.
  • 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.
  • This recipe was first published in November 2014 and updated with video in November 2019.

Nutrition

Serving: 1bar | Calories: 169kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 142mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4529IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg