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–+ servings

The Best Ever Paleo Pumpkin Pie Bars

5 from 4 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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