Ready for an easier and healthier take on pumpkin pie? These paleo pumpkin pie bars are the perfect thing to make! They’re gluten free, grain free, paleo, dairy free, and refined sugar free. They taste very similar to traditional pumpkin pie, but are a lot easier to make! If you love pumpkin pie, you can’t go wrong with these pumpkin pie bars.
Why make pumpkin pie bars and not a pumpkin pie?
For starters, pumpkin pie bars are easier to make than pumpkin pie since you don’t have to deal with making a pie crust. And I like to keep my recipes as simple as possible! And secondly, to be honest, I don’t really like pumpkin pie (crazy, I know!). There is usually just way to much crust for my liking and way too little filling. That’s why I love these bars! They have the perfect ratio of crust to pumpkin filling. And this crust is more of a shortbread crust (sweet, flakey, and buttery), which I much prefer to a traditional pie crust!
What ingredients will I need?
You’ll only need a couple simple ingredients to make these pumpkin pie bars. Here’s what you”ll need:
- almond flour
- pumpkin pie spice
- coconut flour
- maple syrup
- coconut oil
- pumpkin purée
- full fat canned coconut milk (or other dairy free milk)
What other dairy free milk can I use in this recipe?
If you don’t want to use canned coconut milk, you can substitute it with another non-dairy milk. I recommend oat, almond, or cashew milk.
What if I don’t have pumpkin spice?
If you don’t have pumpkin spice, you can simply substitute it with cinnamon.
How many servings does this recipe make?
This recipe makes about 8 servings. If you want to serve more people, simply double this recipe and use an 8×8 square baking dish instead of an 8×5 loaf pan. Cut the dessert into 16 bars!
How do I store these pumpkin pie bars?
You’ll want to store these pumpkin pie bars in a sealed container in the fridge. They should last for about 5 days in the refrigerator.
Looking for more dessert bars?
Try some of my other delicious bars below!
- Salted Caramel Apple Pie Bars
- Salted Caramel Dark Chocolate Pecan Bars
- Pumpkin Pie Ice Cream Bars
- Millionaire’s Shortbread Bars
Ready to make these paleo pumpkin pie bars? The full recipe is below!
Paleo Pumpkin Pie Bars
For the Crust
- 1 cup almond flour
- 1/4 tsp salt
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil, softened
For the Pumpkin Filling
- 1/2 cup pure pumpkin purée
- 1/2 cup full fat canned coconut milk (or other non-dairy milk)
- 1 1/2 tsp pumpkin pie spice (or cinnamon)
- 2 tbsp coconut flour
- 1/4 cup pure maple syrup
- Preheat the oven to 350°F and line an 8×5 loaf pan with parchment paper (or you can just grease it really well with cooking spray if you don’t have parchment paper).
- While the oven preheats, mix together all of the crust ingredients in a medium sized bowl until a smooth crust forms. Place the crust in the bottom of the prepared loaf pan and smooth out the crust with your hand until the crust is flat and covers the entire bottom of the pan. I often use a piece of parchment to pat down and smooth out the crust so it doesn't stick to my fingers.
- In a separate bowl combine all of the pumpkin filling ingredients and mix well until smooth and there are no lumps. Pour the pumpkin filling over the prepared crust and smooth it out.
- Place the loaf pan in the oven and bake for 50 minutes, or until the filling is set and the crust is slightly browned. After 50 minutes, remove the loaf pan from the oven.
- Once the pumpkin pie bars have cooled to room temperature, place them in the refrigerator to chill for several hours.
- After refrigerating, remove the pumpkin pie bars from the fridge and slice into 8 squares. Serve with homemade coconut whipped cream or coconut milk ice cream and enjoy!