Gluten-Free Pumpkin Pie Bars are the perfect dessert for the holiday season! Made with simple ingredients like almond flour, pumpkin puree, and warming spices. The filling is silky smooth with a delicious pumpkin flavor that your guests are sure to love!
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Why you'll love this recipe!
Healthy - These Pumpkin Bars are completely gluten-free, dairy-free and lower in sugar. Swap the coconut sugar for Lakanto Monkfruit to make them sugar free!
Delicious - This fun treat has a soft crust with a silky-smooth pumpkin pie filling. Top with fresh coconut whipped cream for a decadent treat!
Easy - This recipe has everything you love about traditional pumpkin pie, just without the fancy crust! These delicious bars are easy to make and easy to serve!
If you're in the mood for pumpkin treats, you have to try my Gluten-Free Pumpkin Bread, Chocolate Pumpkin Butter Cups, Pumpkin Cookies, and Pumpkin Mousse Cups!
🍴Ingredient Notes
- Eggs - You'll need to separate the yolks from the whites for this recipe. The crust uses the yolks, and the filling using the whites.
- Coconut Oil - Make sure you measure the coconut oil first and then melt it! If it's not melted, it will be difficult to make the crust dough.
- Spices - I use Pumpkin Pie Spice and Cinnamon for this recipe.
- Coconut Sugar - You can swap for any granulated sugar. Use Lakanto Golden Monkfruit for a sugar-free option.
- Pumpkin Puree - You'll need an entire can of pumpkin puree. Make sure it's not pumpkin pie filling which has added sugar & spices.
- Almond Flour - 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!
🍴Step by Step Instructions
Step 1: Making the Crust Dough
In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and melted coconut oil. Use a whisk to blend ingredients.
Next, add almond flour and use a spatula to fold it into a thick dough.
Step 2: Baking Pumpkin Pie Crust
Press the dough into a greased 8x8 square baking pan. Bake at 350° for 12 minutes.
Step 3: Cooling Pumpkin Pie Crust
Once the crust has finished baking, let it cool for 10 minutes before adding the filling.
Step 4: Make Filling
In a large bowl add pumpkin puree, egg whites, coconut sugar, almond flour, pumpkin spice, cinnamon, vanilla extract, and salt. Use a hand mixer or whisk to blend until fully combined.
Step 5: Baking
Pour the filling on the crust and use a spatula or the back of a spoon to smooth it out. Bake at 350° for 40-45 minutes.
Step 6: Cooling
Remove the pan from the oven and place on a metal cooling rack for 30-60 minutes. Once it's at room temperature, use a sharp knife to cut the bars into squares.
Expert Tips
- If you're making this recipe for a holiday party or large gathering, I suggest doubling the recipe!
- Do not throw out the egg whites, you will need them for the filling.
- Line the baking pan with parchment paper for easy removal.
- Scrape the excess pie filling off the knife between each cut to ensure clean edges.
How to make Coconut Whipped Cream
Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
Next, add in 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip the mixture for another minute or until light and fluffy. Add a dollop to each Pumpkin Bar.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
More Pumpkin Recipes!
After you make these Gluten Free Pumpkin Pie Bars, make sure to leave a comment & rate the recipe!
Recipe Card
Paleo Pumpkin Pie Bars
Equipment
- 8x8 Square Baking Dish
- Hand mixer
Ingredients
Crust
- ¾ Cup Almond Flour
- 2 Egg Yolks
- 2 Tablespoons Coconut Oil, Melted
- 1 Tablespoon Coconut Sugar
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
Filling
- 1 15 ounces Pumpkin Puree NOT pumpkin pie filling!
- 2 Egg Whites
- ½ Cup Coconut Sugar Or any granulated sugar.
- ⅓ Cup Almond Flour
- 2 Teaspoons Pumpkin Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
Making the Crust
- In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and melted coconut oil. Use a whisk to blend ingredients.
- Next, add almond flour and use a spatula to fold it into a thick dough.
- Press the dough into a greased 8x8 square baking pan. Bake at 350° for 12 minutes.
- Once the crust has finished baking, let it cool for 10 minutes before adding the filling.
Making the Filling
- In a large mixing bowl add pumpkin puree, egg whites, coconut sugar, almond flour, pumpkin spice, cinnamon, vanilla extract, and salt. Use a hand mixer or whisk to blend until fully combined.
Baking & Cooling
- Pour the filling on the crust and use a spatula or the back of a spoon to smooth it out. Bake at 350° for 40-45 minutes.
- Remove the pan from the oven and place on a metal cooling rack for 30-60 minutes. Once it's at room temperature, use a sharp knife to cut the bars into squares.
Notes
Expert Tips
- If you're making this recipe for a holiday party or large gathering, I suggest doubling the recipe!
- Do not throw out the egg whites, you will need them for the filling.
- Line the baking pan with parchment paper for easy removal.
- Scrape the excess pie filling off the knife between each cut to ensure clean edges.
How to make Coconut Whipped Cream
- Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
- Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
- Next, add in 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip the mixture for another minute or until light and fluffy. Add a dollop to each Pumpkin Bar.
Nutrition
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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
Sarah
Wow these were such a hit!! Thanks for sharing this amazing recipe. (: