These delicious Paleo Pumpkin Pie Bars are the perfect fall treat! I love traditional Pumpkin Pie on Thanksgiving, but when I'm craving those flavors - these are my go-to! The base is made with almond flour, and the filling is mostly pumpkin pure with a hint of sugar and your favorite pumpkin pie spices! Great for anyone who is gluten-free, dairy-free, or Paleo. (Updated March 2021.)
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🍴Ingredients & Notes
Pumpkin Pie Crust
- Egg Yolks - Make sure you save the whites for the filling! No wasted ingredients in this recipe.
- Salt
- Melted Coconut Oil
- Cinnamon - My favorite brand for organic herbs and spices is frontier co-op!
- Coconut Sugar
- Almond Flour - I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it's more absorbent. If you try substitutions, let me know in the comments! My favorite almond flour brands are Bob's Red Mill, and Blue Diamond. Both have a finely ground blend that doesn't come out clumpy!
Pumpkin Pie Filling
- Pumpkin Puree
- Egg Whites
- Pumpkin Spice
- Salt
- Almond Flour
- Coconut Sugar Or Lakanto Monkfruit
- Vanilla Extract
🍴Step by Step Instructions
Making the crust
- Set your oven to 350°.
- In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and coconut oil. Use a fork to blend until its a thick paste.
- Next add your almond flour, and use the fork to fold it in. It should become a thick dough.
- Press the dough into your glass baking dish until it's even. Bake at 350° for 12 minutes.
Putting it all together
- While the crust is cooking, let's make the filling! Add all of the filling ingredients into a bowl, and blend until fully combined. (Use a hand mixer.)
- Once the crust has finished cooking, let it cool for 10 minutes before adding the filling.
- Use a spatula or the back of a spoon to smooth out the top. Bake for 20 minutes, remove and sprinkle on 1 tbs. coconut sugar mixed with ¼ tsp. cinnamon. Then bake again for 20 minutes. (Total of 40 minutes.)
- Once you remove it from the oven, let it sit for at least 30 minutes to allow time for the filling to set. Slice into squares, and carefully add them to plate. Once they're cooled, store them in the refrigerator.
What makes these Pumpkin Pie Bars Healthier?
You'll never know these bars are low in sugar, and made with simple whole food ingredients! They're gluten-free, dairy-free, and have only 7 grams of sugar per bar!
Helpful Kitchen Tools
- Hand Mixer
- 8x8 Glass Baking Dish
- Glass Mixing Bowls
- Spatula
- Ninja Foodi Oven - If you follow me on Instagram, you know that I'm obsessed with this oven! I use it for 90% of my desserts because it takes 60 seconds to pre-heat!! (It also air fries, toasts, and dehydrates.)
How to store leftovers
They store well in the refrigerator for at least 5-7 days. (I always serve chilled.) Especially if I add coconut whipped cream on top! I've never tried freezing them, but I have a feeling the texture might get weird after they defrost.
Love this recipe? You'll love these too!
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Paleo Pumpkin Pie Bars
Equipment
- 8x8 Glass Baking Dish
- Hand mixer
Ingredients
Crust
- 2 Egg Yolks
- ¼ Teaspoon Salt
- 2 Tablespoons Melted Coconut Oil
- ½ Teaspoon Cinnamon
- 1 Tablespoons Coconut Sugar
- ¾ Cup Almond Flour
Filling
- 1 15 ounce Can of Pumpkin Puree
- 2 Egg Whites
- 1 + ½ Teaspoons Pumpkin Spice
- ¼ Teaspoon Salt
- ⅓ Cup Almond Flour
- ⅓ Cup Coconut Sugar Or lakanto monkfruit.
- 1 Teaspoon Vanilla Extract
Instructions
- Set your oven to 350°.
- In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and coconut oil. Use a fork to blend until its a thick paste.
- Next add your almond flour, and use the fork to fold it in. It should become a thick dough.
- Press the dough into your glass baking dish until it's even. Bake at 350° for 12 minutes.
- While the crust is cooking, let's make the filling! Add all of the filling ingredients into a bowl, and blend until fully combined. (Use a hand mixer.)
- Once the crust has finished cooking, let it cool for 10 minutes before adding the filling.
- Use a spatula or the back of a spoon to smooth out the top. Bake for 20 minutes, remove and sprinkle on 1 tbs. coconut sugar mixed with ¼ tsp. cinnamon. Then bake again for 20 minutes. (Total of 40 minutes.)
- Once you remove it from the oven, let it sit for at least 30 minutes to allow time for the filling to set. Slice into squares, and carefully add them to plate. Once they're cooled, store them in the refrigerator.
Nutrition
After you make these Paleo Pumpkin Pie Bars, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Rachel
My family loved them!! Such a yummy recipe. Thanks!
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Aww so happy to hear that!! xo Mariah