These Paleo Pumpkin Pie Bars are easy and so delicious! A graham cracker-like crust and rich, smooth filling makes for a perfect treat. Dairy free, gluten free, and naturally sweetened.
I know Thanksgiving is less than a week away and you may already have your menu planned. But I had to get the recipe for these bars posted because they are so good and they would be perfect for dessert.
Pumpkin Pie Crust
I've always loved pumpkin pie. It's by far my favorite pie and possibly my favorite dessert entirely. What I don't love though is pie crust. I would always eat around it and throw it away. So when deciding to make these bars, I knew it needed a better crust.
This crust is inspired by my Paleo Graham Crackers, but you don't need to make them, just use the same ingredients that gives all the same flavor. The crust truly tastes like a graham cracker crust, which is the perfect base in my opinion.
Pumpkin Pie Filling
I grew up making pumpkin pie using the recipe on the Libby's can, except my mom always replaced the white sugar with brown sugar. It adds a depth of flavor that pairs perfectly with the pumpkin spice. I replaced the brown sugar with coconut sugar, but it reminds me a lot of brown sugar with it's carmel-y taste. I then replaced the evaporated milk with full fat coconut milk and the bars came out perfect. I've also used almond milk and that works just as well.
The crust of these paleo pumpkin pie bars is buttery, slightly sweet and the perfect base to the smooth, creamy pumpkin layer. Just like traditional pie, these are best served cold. So great to make ahead and have ready for Thanksgiving or anytime. Here are some more pumpkin recipes to try:
- Paleo Pumpkin Bread
- Vegan Paleo Pumpkin Pie Pop Tart Bars
- Paleo Pumpkin Roll
- Grain Free Pumpkin Cheesecake Bars
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Paleo Pumpkin Pie Bars
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons ghee, room temperature
Pumpkin Filling
- 1- 15 oz can pumpkin not pumpkin pie filling
- ¾ cup coconut sugar
- ½ cup full fat coconut milk
- 2 large eggs room temperature
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- Make the crust: in a medium bowl, combine almond flour, coconut flour, cinnamon, salt, and ghee. Mix until mixture is well combined then press it into the bottom of the prepared pan. Bake for 8 minutes.
- While crust is baking, make the filling. In a large bowl combine pumpkin, coconut sugar, coconut milk, eggs, cinnamon, pumpkin spice, and salt. Whisk until completely smooth.
- Pour over baked crust and bake for 55-60 minutes.
- Let cool at room temperature, then chill in fridge.
Kieren says
Hi Jessica! Love, love, love your site! Do you have a recipe for non-dairy topping for the pumpkin bars? I am unable to find it but was thinking I saw you mention it before. Thanks! So excited to try this one! Thanks so much!
Jessica DeMay says
Thank you so much, Kieren! Here is a recipe, not mine, but a fellow paleo blogger: http://getinspiredeveryday.com/food/homemade-coconut-whipped-cream/
I hope you enjoy the bars 🙂 Happy Thanksgiving!
Jenni says
Hey! My pie have been in he oven for over an hour and doesn’t seem to be firming up up. Is that the case?
Jessica DeMay says
Hi Jenni- I hope I'm responding quick enough! It won't be completely firm in the oven. Once it cools then you refrigerate it, it will firm up more. It shouldn't be liquidy in the enter either though. I hope that helps and I hope you like the bars!
Bj says
Hi...it looks delish! Was wondering if you could replace the coconut sugar with honey?
Jessica DeMay says
Thanks, Bj! Maybe, but I'm not sure it would set up as nicely! I use coconut sugar because it is unrefined and low glycemic- it's really a good choice. I hope that helps!
Electra says
What size and shape pan do you use?
Jessica DeMay says
It says 9x9 in the directions, which is square.
Electra says
What can I sub for the eggs? What kind of canned pumpkin do you use? Not sure what you mean no"not pie filling" What's the difference? what is pumpkin purée? Thanks.
Jessica DeMay says
You can try flax eggs, but I can't guarantee great results since I haven't tried it. I used an organic kind from Whole Foods, but it doesn't matter what kind you use. Pie filling has sugar and spices added to it, so you don't want that. Pumpkin puree is just pumpkin, nothing added.
Andrea says
What about gelatin egg as a sub?
Jessica DeMay says
Hi Andrea- sorry it took so long for a response. That should work great. Enjoy!
juie says
These turned out great with the sprouted whole wheat flour! Making a second batch today, Thanks!!
Jessica DeMay says
You're welcome! So glad they turned out good and you enjoy them 🙂
julie says
Would sprouted wheat flour work for the crust?
Jessica DeMay says
Hi Julie- yes, I think that would work. Enjoy!
Maria B says
I don't have ghee on hand. Do you think I could use coconut oil instead?
Jessica DeMay says
Yes! That will work perfect. Hope you enjoy!
Jackie Schroeder says
If I am allergic to almond flour, what flour could I substitute for the paleo pumpkin bars?
Jessica DeMay says
Hi Jackie- if you're just gluten free, then a gf mix will work. Or you could try another nut flour like pecan. Hope that helps and you try them.
Lizz says
Sorry what does 'gf" mean?
Jessica DeMay says
Hi Lizz- it means gluten free
Cynthia says
Jay thank you SO MUCH for the love and time you put into creating delicious, healthy treats and then generously sharing them with all of us!
I am using this ^^^ recipe today for our Thanksgiving gathering where there are many food sensitivities/avoidances, including nuts. I am so thankful for a 'real-deal' yet safe recipe. THANK YOU!!
For Jackie's question about almond flour substitute: I have been using sunflower flour as a 1:1 substitute for almond/nut flours and recipes come out beautiful every time. Breads, pies, cookies, even Paleo crusty bread reminiscent of Panera. MMM. Sometimes sunflower baked goods even surprise us with a fun green tint as the chlorogenic acid reacts with the baking powder/soda. Recipes with no leavening will not end up Spartan Green, tho. 🙂
(this site had some helpful suggestions: http://www.dailybitesblog.com/2013/10/03/crazy-food-questions-answered/)
(this site has DIY sunflower flour instructions. so easy! http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105)
Thanks again for all of your hard work!
Happy Baking!
and
Happy Thanksgiving!
~Cynthia
Jessica DeMay says
You're welcome, Cynthia! Thank you for trying my recipe and I hope it was enjoyed!Thank you for the great tip on sunflower flour- I will have to try that! Thank you and Happy (late) Thanksgiving! 🙂
J+E | Real Simple Good says
Yummm!!! This sure looks like the real deal!
Jessica DeMay says
Thanks! That's what I was going for!