The Best Ever Paleo Pumpkin Pie Bars

October 22, 2020

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!

Easy Paleo Pumpkin Bread

The Best Gluten Free Pumpkin Fudge Bread

Paleo Pumpkin Streusel Muffins

Paleo Pumpkin Zucchini Bars

Pumpkin Spice Latte Smoothie

I hope you guys love this recipe! If you make them, please make sure to leave a rating and comment below, and follow me on Instagram. I love seeing your creation and I am known to repost them! 🙂

The Best Ever Paleo Pumpkin Pie Bars

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
SERVES 12
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These pumpkin pie bars are so good, you'll never make pumpkin pie in a tin anymore! They are gluten-free, grain-free, refined sugar-free, because no one wants a sugar crash this time of year!

Ingredients

Crust Layer

  • 1 1/2 cups almond flour
  • 3/4 cup finely chopped pecans
  • 1/4 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 1/2 cup full coconut milk full fat, comes in a can (use the thick cream part at the top of the can, and a touch of the liquid, to get to 1/2 cup)
  • 1/4 cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Glaze (Optional)

  • 1 cup powdered sugar
  • 3 tablespoons almond milk or water
  • 1/2 teaspoon pumpkin pie spice

Instructions

  • Preheat your oven to 350.
  • Line an 8x8 baking dish with parchment paper, spraying the inside first so that the parchment paper sticks and the bars are easy to pop out.
  • Get out a medium bowl and add the ingredients for the crust layer.
  • Mix it well and add it to the baking dish, using your fingers to press it down into a crust.
  • Bake for 9 minutes, then remove the crust from the oven.
  • Next, get out your blender!
  • Add all of the ingredients for the pumpkin pie filling to the blender, and blend until smooth, about 30 seconds - 1 minutes.
  • Once the crust has cooled for about 10 minutes, then pour the pumpkin filling on top, spreading evenly with a spatula.
  • Return the baking dish to the oven and bake for 28-30 minutes.
  • Allow the bars to FULLY COOL before slicing into squares.
  • If you want to make the glaze to drizzle on top, just whisk together the glaze ingredients and drizzle on top!

Notes

To freeze these bars, 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.

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  1. 5 stars
    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.

  2. 5 stars
    This is THE BEST paleo pumpkin recipe I’ve made in the 10 years I’ve been gluten and dairy free- wow!👏

    • 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! 🙂