Growing up, the smell of pumpkin pie meant two things: cooler days and warm family gatherings.
I’ve always loved that earthy sweetness paired with cozy spices.
I’ve reinvented it into something even better—these Paleo Pumpkin Pie Bars.
They’re perfect for anyone who loves fall flavors but wants a healthier twist.
Bonus: the almond flour crust makes it gluten-free and deliciously nutty!
Tips & Variations
- Pumpkin Prep: Roast a sugar pumpkin for fresh puree—it’s sweeter and richer than canned.
- Sweetener Swap: Substitute maple syrup with honey or coconut sugar for different flavors.
- Nut-Free Option: Use oat flour or a gluten-free flour blend for the crust.
- Dairy-Free Sub: Swap coconut cream with cashew cream if needed.
- Extra Indulgent: Add chopped pecans on top before baking for a crunchy finish.
Serving Suggestions
Cut the bars into squares and serve chilled or at room temperature.
Top with a coconut whipped cream dollop and a cinnamon sprinkle for a fancier touch.
Pair with hot apple cider or a pumpkin spice latte for a true fall treat!
Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
These pumpkin pie bars are made with a creamy, spiced filling on a sweet almond flour sugar cookie crust. They’re naturally gluten-free, paleo-friendly, and perfect for any fall gathering!
Ingredients
Crust:
- 2 cups almond flour
- 2 tbsp coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
Filling:
- 1 1/2 cups pumpkin puree (fresh or canned)
- 3 large eggs
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 1/4 tsp salt
Instructions
Make the Crust:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix almond flour, coconut sugar, melted coconut oil, vanilla extract, and a pinch of salt until a dough forms.
- Press the dough evenly into the prepared dish. Use your fingers or the bottom of a measuring cup to flatten it out.
- Bake for 10-12 minutes or until lightly golden. Let it cool while you prepare the filling.
Make the Filling:
- In a large bowl, whisk together pumpkin puree, eggs, coconut cream, maple syrup, and all the spices until smooth.
- Pour the filling over the cooled crust, spreading it evenly.
Bake:
- Bake for 35-40 minutes or until the center is set and doesn’t jiggle when shaken.
- Remove from the oven and let it cool completely. Refrigerate for at least 2 hours for easy slicing.
Notes
Use fresh pumpkin puree for the best flavor. If you don’t have coconut cream, refrigerate canned coconut milk and scoop out the cream layer.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
