Paleo Pumpkin Pie Bars
User Reviews
4.7
Paleo Pumpkin Pie Bars
Description
Paleo Pumpkin Pie Bars use a crust of almond flour, maple syrup, coconut oil, egg, and salt pressed and baked until lightly golden. The crust is pricked to prevent puffing during baking. The filling blends pureed canned pumpkin with full-fat coconut milk, maple syrup, eggs, vanilla extract, pumpkin pie spice, and a pinch of salt, creating a creamy and well-spiced layer whose sweetness balances the natural pumpkin flavor.
Baking the assembled bars at 350°F until the filling is set results in a moist and tender texture, while avoiding grain-based flours makes this dessert suitable for those following a paleo diet. The bars offer a distinct pumpkin pie experience in a portable form.
Butter can replace coconut oil in the crust if dairy is acceptable, though adjustment in quantity may be needed due to textural differences.
Ingredients
For the Crust:
- 2 cups almond flour finely ground
- 2 Tbsp pure maple syrup
- 3 Tbsp coconut oil melted and cooled
- 1 large egg well-beaten
- 1/4 tsp salt sea salt
For the Filling:
- 1 (15-oz) can pumpkin pureed
- 1/2 cup coconut milk full-fat, canned
- 1/2 cup pure maple syrup
- 2 large egg
- 1 tsp vanilla extract pure
- 2 tsp pumpkin pie spice
- 1/4 tsp salt sea salt
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
- Melted butter may substitute for coconut oil in the crust, using about 4 tablespoons instead of 3 for similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 170kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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