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Pumpkin pie bar with a bite taken out on a fork in the background.

Paleo Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars are perfect 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!
5 from 2 votes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9
Calories 170 kcal

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.
  • 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

  1. Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
  2. 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!)
  3. 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.
** See full post for step-by-step photos and more information.

Nutrition

Serving: 1ServingCalories: 170kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 143mgPotassium: 21mgFiber: 2gSugar: 13gVitamin A: 77IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
Keywords gluten free pumpkin bars, gluten-free pumpkin pie bars, paleo pumpkin pie bars, pumpkin pie bars
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