Easy Greek Pumpkin Bars (Kolokithopita)
I love this recipe because it is a spin on a classic but made much simpler, healthier and just as delicious. My mother’s recipe is amazing with phyllo and lots of cane sugar but I am always striving to make dishes a bit more wholesome and nutritious. Plus don’t let that pumpkin go to waste!
The beauty of this recipe is the roasted squash (kolokithi in Greek) seasoned with all the right flavors. You can omit the pumpkin pie spice if you don’t have it. I love mixing raisins with golden raisins here but you can do with all regular raisins. The cinnamon sugar topping is the Snickerdoodle style finish it needs.
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Greek Pumpkin Bars (Healthy Kolokithopita)
- 1 lb pumpkin, cubed
- 2 tbs olive oil
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tbs coconut sugar
- salt to taste
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup milk of choice
- 1/2 cup honey (or maple syrup)
- 2 eggs, lightly beaten
- 2 tbs olive oil (or melted butter)
- 1/3 cup mixed raisins
- 1/2 cup walnuts, chopped
- 2 tbs coconut sugar
- 1 tsp cinnamon
- Preheat your oven to 400°F. Spray a medium baking dish with olive oil.
- In a medium baking tray lined with parchment paper, toss your pumpkin cubes, olive oil, pumpkin spice, cinnamon, coconut sugar and salt to taste. Spread out and roast for 20 minutes or until fork tender – stirring them half way through.
- Bump oven down to 375°F.
- In a large bowl, whisk together your flour, baking powder, salt and cinnamon. Add in the milk, honey, eggs and olive oil and stir to combine. Fold in the the raisins, walnuts and roasted pumpkin. Transfer this mixture to your prepped baking dish, sprinkle with cinnamon sugar and bake for 30-35 minutes or until golden brown and toothpicks comes out clean. Allow to cool 15-20 minutes prior to slicing.
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