HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These Salted Caramel Pumpkin Pie Bars with Pretzel Crust combine your favorite fall pie filling baked on top of a pretzel oat crust, topped with a layer of vegan caramel, and then sprinkled with sea salt for your new favorite gluten-free pumpkin dessert!
Ok, ok… so pumpkin pie is already a winner of a dessert on its own. BUT, my friends… I’m going to take pumpkin pie to a whole new level and I think you’re going to love it! These Salted Caramel Pumpkin Pie Bars are highly addicting and 100% worthy of sharing a spot on the Thanksgiving dessert table this year.
If you’re a salty-sweet combo lover, this dessert is going to rock your world! It’s the best combination of salty gluten-free pretzels, combined with the sweet, perfectly spiced pumpkin pie filling, topped with another layer of my naturally sweetened vegan caramel sauce, and another layer of salty to finish it off.
5-minute homemade salted caramel, on top of pumpkin pie, on top of a bed of ground up gluten-free pretzels and oats #swooning. The only downside to this dessert is that you have to let it set up overnight, but that only elevates the anticipation, right?!
If you’re not planning on enjoying the entire dessert the same day, you may want to leave some of the squares unsalted as after a little while it soaks in the caramel layer (still delish, just a suggestion). You can choose to pick up the squares and eat with your hands… but be prepared to do some finger licking… or you can eat with a fork, like you would traditional pumpkin pie. Either way? Delicious.
They are really easy to make too, just takes a little more time to bake and chill- but so does regular ol’ pumpkin pie too. Good things (like salted caramel pumpkin pie bars) come to those who wait 😉 You just blend the pretzels and oats together into fine crumbs, combine with plant butter, tapioca/brown rice syrup, and cinnamon. Press that into an 8×8 baking pan, then pour in the easy homemade pumpkin pie filling mix, and top with a layer of my vegan caramel. Then chill, slice and sprinkle with salt!