Paleo Pumpkin Pie Bars

Name: Paleo Pumpkin Pie Bars
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16 bars
Ingredients: 2 cups finely ground almond flour; 2 Tbsp pure maple syrup; 3 Tbsp coconut oil; 1 large egg; 1/4 tsp sea salt; 1 (15-oz) can pureed pumpkin; 1/2 cup full-fat canned coconut milk; 1/2 cup pure maple syrup; 2 large eggs; 1 tsp pure vanilla extract; 2 tsp pumpkin pie spice; 1/4 tsp sea salt

User Reviews

4.7

225 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
16 bars
Calories
170 kcal
Course
Dessert
Cuisine
American

Paleo Pumpkin Pie Bars

Tyler Espinosa

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Paleo Pumpkin Pie Bars are an easy pie way of getting your pie fix without a pie pan! Plus, the recipe is so simple to prepare and doesn't require any baking experience. These healthy pumpkin pie bars are a true delight!

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Ingredients

Servings

For the Crust:

2 cups finely ground almond flour
2 Tbsp pure maple syrup
3 Tbsp coconut oil melted and cooled
1 large egg well-beaten
1/4 tsp sea salt

For the Filling:

1 (15-oz) can pureed pumpkin
1/2 cup full-fat canned coconut milk
1/2 cup pure maple syrup
2 large eggs
1 tsp pure vanilla extract
2 tsp pumpkin pie spice
1/4 tsp sea salt

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Instructions

Make the Crust:

Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
Add the almond flour, sweetener, sea salt, and coconut oil to a mixing bowl and stir well. Stir in the well-beaten egg until a thick dough forms.
Transfer the dough to the prepared baking pan and press into the bottom of the pan into an even layer. Use a fork to poke many holes in the pie crust dough to ensure it doesn’t bow up while baking.
Bake on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges. Remove the pie crust from the oven and allow it to cool for at least 5 minutes.

Make the Pumpkin Filling:

While the pie crust is baking, prepare the pumpkin pie filling. Transfer the ingredients for the filling to a blender and blend until smooth and combined.
Pour the pumpkin filling over the pie crust and smooth into an even layer.
Bake in the preheated oven for 50 to 60 minutes, until bars appear as though they have set up.
Remove bars from the oven and allow them to cool completely. Transfer to the refrigerator and chill for at least 45 minutes before slicing and serving.

Notes

You can use melted butter instead of coconut oil in the crust mixture if you aren't dairy-free. If you go this route, you may need 4 tablespoons instead of 3 because coconut oil tends to be greasier than butter.