Description
These Paleo Pumpkin Pie Bars feature a delicious almond flour ‘sugar cookie’ crust topped with a creamy, spiced pumpkin filling. Perfectly grain and gluten free, naturally sweetened, and easy to make, they offer a healthy and festive treat ideal for Thanksgiving or any fall occasion. The bars are baked to set and chilled for the best texture and flavor.
Ingredients
Scale
Sugar Cookie Crust
- 1/4 cup melted and cooled coconut oil
- 1/3 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup packed fine almond flour (do not use almond meal)
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1/4 cup unsweetened almond milk (or substitute coconut milk)
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)
Optional Toppings
- Powdered sugar
- Whipped cream or coconut whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside for easy removal of bars.
- Make the Crust: In a food processor, combine the melted coconut oil, coconut sugar, egg, and vanilla extract. Process for 20-30 seconds until well combined. Add almond flour, coconut flour, baking soda, and salt, processing until a dough forms. Let the dough rest for 5 minutes to allow the flours to absorb moisture. Press the dough evenly into the prepared pan using a rubber spatula or your hands spreading it thinly toward the edges. Bake the crust for 9 minutes until slightly puffed.
- Prepare the Filling: In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla extract, and pumpkin pie spice until smooth and homogeneous.
- Assemble and Bake: Pour the filling evenly over the pre-baked crust. Tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes until the filling is set and no longer jiggles in the center.
- Cool and Chill: Remove the pie bars from the oven and allow to cool completely at room temperature. Cover with plastic wrap and refrigerate for 6-8 hours or overnight to firm up the texture.
- Serve: Cut into 12 bars, optionally trimming edges for a neat appearance. Serve chilled with your choice of powdered sugar or whipped cream topping. Store leftovers in the refrigerator for up to 5 days.
Notes
- These bars are grain and gluten free, making them suitable for Paleo and gluten-free diets.
- Using fine almond flour rather than almond meal ensures a smoother crust texture.
- Allowing the dough to sit before baking helps flour absorb moisture for better consistency.
- Chilling after baking is essential for firm bars that slice cleanly.
- Use coconut whipped cream to keep the dessert dairy-free if desired.
- Edges can be trimmed off the bars for a more polished presentation.
Nutrition
- Serving Size: 1 bar (without toppings)
- Calories: 183
- Sugar: 15.8 g
- Sodium: 120 mg
- Fat: 10.6 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 55 mg
