These Paleo Pumpkin Pie Bars are so incredibly good, you’ll never make pumpkin pie in a tin anymore! Bars are better! They are gluten-free, grain-free, and refined sugar-free; because let’s be real, no one wants a sugar crash this time of year (or any time of the year for that matter)!
Pumpkin pie is my obsession. No, really – when Thanksgiving rolls around every year, I skip all the traditional Thanksgiving foods, and head straight for the pumpkin pie. Only most of the time, the pumpkin pie at my relatives’ house isn’t that good. But don’t tell them I said that.
So of course I had to create my own version; a version good enough to bring to said relatives house and put the rest to shame, which is a pretty accurate description of how I roll.
What’s in these pumpkin pie bars?
I’m so glad you asked. These bars are made with very simple ingredients; nothing fancy, which is exactly the way it should be. The crust layer is packed with almond flour and pecans, and held together with coconut oil. The filling is super creamy and the perfect pie filling consistency.
Almond flour – the crust of the bars is made out of a mix of almond flour and chopped pecans to keep it both grain and gluten free.
Pecans – pecans always give me all the fall vibes, which is why I developed this recipe using pecans. If you don’t have any, or pecans aren’t your thing, you can substitute for walnuts or another nut. Since the pecans are not ground fine like a flour, but rather just chopped finely, it add such a nice texture to the crust layer.
Coconut oil – for this recipe, I opted to use coconut oil, for that perfect moisture. But you can definitely substitute for butter or a vegan butter.
Maple syrup – this recipe is entirely sweetened with pure maple syrup, and you will use it both in the crust and in the filling.
Pumpkin pie spice – we are using pumpkin pie spice, because pumpkin pie spice belongs in pumpkin pie, let’s not question it. I always purchase it in the grocery section at the grocery store, and when I can’t find it, I just order it online.
Baking soda – baking soda is always a key ingredient so that the bars achieve the perfect consistency.
Vanilla extract – vanilla extract gives all baked goods a fantastic flavor, so make sure not to omit it!
Pumpkin puree – while you can definitely make your own pumpkin puree, I always go the easy route and just buy canned pumpkin. Just make sure that you grab canned pumpkin, and not pumpkin pie filling.
Eggs – I created this recipe using 2 eggs for the filling. The eggs are what gives the filling structure; it makes the filling like a true pie filling so it doesn’t turn out liquidy. In most of my recipes, I give you a vegan substitute, but the filling really does rely on the eggs to achieve the pie-like consistency. Any changes you make is at your own risk!
Coconut milk – coconut milk is a magic ingredient, that really helps with the creaminess of the filling. If you want a thick pumpkin pie filling, discard most of the liquid and use the thick coconut cream layer on top (it will be about 1/2 cup, which is what’s needed for this recipe). You can find canned coconut milk at the grocery store, usually near the Thai foods, or you can order it online. Make sure to buy the full-fat coconut milk!
Powdered sugar & almond milk (optional) – if you want to get a little fancy, make the glaze and pour it on top of these bars. All you have to do is whisk together the powdered sugar and almond milk, so that there are no clumps, and pour it on top. If the glaze isn’t your jam, how about a big scoop of vanilla ice cream? YUM!
How to store your paleo pumpkin pie bars
You can store these bars in an airtight container in the refrigerator for up to one week! And, if you want to freeze them, you can absolutely do that too! Let them cool completely, then wrap them up well and freeze for up to 1 month. Before serving, let the pie bars thaw in the refrigerator overnight.
More Kalejunkie pumpkin recipes to make
There’s no shortage of pumpkin recipes here in the Kalejunkie household, and that’s because – like I already mentioned – I am obsessed with pumpkin. Here is a roundup of my favorite pumpkin recipes!
WHAT DID YOU THINK?
Rate + Review
These bars have such delicious flavor and great texture! They are incredibly fast and easy to make as well. Much easier than making a pie and just as good- if not better!
I made these for thanksgiving this year and they were amazing. I’m not usually a huge pumpkin pie person, but I found the walnut crust to be perfect texture and flavor wise. I would eat these every single day if I could.
I also used flax eggs instead of regular eggs and the consistency turned out perfect 🙂 at first I was worried when they first came out of the oven, but after cooling over night they were perfection.
YAY! I am so happy to hear that you enjoyed these! They are my FAV!!!! Happy holidays!
This is THE BEST paleo pumpkin recipe I’ve made in the 10 years I’ve been gluten and dairy free- wow!👏
YAY! I am so happy to hear that Holly!! Thank you so much for sharing!
These were so delicious! I subbed flax eggs and the consistency was perfect. Thanks for the recipe. 🙂
Ahhh I am so happy to hear that! Love that the flax egg substitution worked for you, I will do that next time as well! 🙂