Pumpkin Pecan Protein Slice

by Eat

Pumpkin and pecan pie – I mean is there anything better? Well if you combine the two there is! This recipe ticks all the boxes in my books because it’s sweet, but not too sweet and has a lovely aroma from all the cinnamon and other spices. Make yourself a batch and I promise you won’t be disappointed. 

Pumpkin Pecan Protein Slice

Ingredients (Makes 12 large slices or 24 bites)

Almond Oat Crust

  • 1 cup uncontaminated rolled oats (see notes)
  • ½ cup blanched almond meal
  • ¼ cup vanilla pea protein (I use Happy Way Vegan Vanilla)
  • ½ cup raw pecans
  • Pinch of sea salt
  • 3 tbsp melted coconut oil
  • 3 tbsp maple syrup

Pumpkin Pie Filling

  • 1½ cups pumpkin puree (see notes)
  • ⅔ cup full fat canned coconut milk
  • ½ cup coconut sugar
  • 2 tbsp ground flaxseeds
  • ¼ cup vanilla pea protein
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 pinch ground cloves

Pecan Crumble Topping

  • 2 tbsp uncontaminated rolled oats (see notes)
  • 2 tbsp almond meal
  • 1 tbsp coconut sugar
  • ½ tbsp coconut oil
  • ¼ tsp ground cinnamon
  • 1 cup pecan halves


  1. Preheat oven to 180°C. Grease and line a 9-inch or 23cm square brownie pan with baking paper.
  2. To make almond oat crust, place all ingredients except coconut oil and maple syrup in a food processor. Blend on high for 30 seconds until fine flour forms. Add coconut oil and maple syrup. Pulse until the mixture resembles breadcrumbs.
  3. Press crust into bottom of prepared pan and bake for 15 minutes.
  4. While crust is baking, prepare pumpkin pie filling. Place all ingredients into the bowl of a food processor and blend until smooth.
  5. Pour pumpkin pie filling into pre-baked crust. Return to the oven and bake for 15 minutes. Remove and set aside while you make crumble topping.
  6. In a small bowl mix together oats, almond meal, sugar, coconut oil and cinnamon.
  7. Place even rows of pecan halves across the pumpkin pie and scatter crumble mixture in between. Press lightly into place. Bake for an additional 25 – 30 minutes or until mixture is set. If pecans begin to brown too quickly, cover pan with aluminium foil for the remaining time.
  8. Keep bars in pan and let cool on a cooling rack. Refrigerate bars to set completely before slicing into 12 bars or 24 bite sized pieces.


  • PUMPKIN PUREE: If you can’t find plain pumpkin puree in the stores, make your own by steaming pumpkin pieces for 25 – 30 minutes, or until cooked through. Puree in a blender or food processor. You can use Butternut, Kent or Jap pumpkin.
  • UNCONTAMINATED OATS: If you are celiac swap uncontaminated oats for quinoa flakes or use gluten free flour for the almond crust. Ensure the remainder of your ingredients are also certified gluten free.
Sarah King

Sarah King

Hi future friends, I’m Sarah King, an Accredited Exercise Physiologist and health coach.

Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.