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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
michelle says
couldn’t find coconut flour... from everything i’ve read sounds like i could just use 1 cup more of the almond flour as a sub for 1/4 cup of coconut flour ... sound right?
Jessica DeMay says
Hi Michelle- you can try that, but the combination of flours is the best. I find that holds together better than 1 single flour. Yes, that amount is probably right. I do suggest buying some coconut flour though and making it as written.
Marilyn says
This sounds awesome, but ghee IS dairy, so I’m not sure why this is classified as dairy-free? Has anyone had success making it with coconut oil? Or with earth balance non-dairy butter? I would love to make this for my friend’s daughter who has a severe dairy allergy. Thanks!
Jessica DeMay says
Hi Marilyn- ghee has no casein or lactose, what people are usually sensitive to. You can use coconut oil in the same amount. Enjoy!
Lauren says
First of all, I love your recipes. Thank you so much for sharing! I am practicing making these for our Thanksgiving, and they are a really dark color. They taste great, but the color is so dark it is a little off-putting. I used the same brand of ingredients in your original recipe with the exception of the almond flour. Do you know what I could have done to make it so dark? Appreciate your help!
Jessica DeMay says
Thanks, Lauren! I'm sorry about the dark color, it definitely shouldn't be. My first thought is to make sure you didn't overtake them. Don't cook longer than 55-60 minutes. The other thought is that it could be the coconut sugar. You can try maple sugar (not syrup) which is lighter in color and nice for baked goods when color matters. Other than that I don't know what it could be. I always like to use Libby's pumpkin- I'm not sure what you used. I hope that helps and please let me know if you have any more questions.
Ellen says
Just came upon your site in the past two days and am thrilled. I am cooking for family on Low FODMAP and one with a milk allergy. Just started the Low FODMAP so am wondering if there is a way to make this wonderful recipe suitable for Low FODMAP for Thanksgiving?
Jessica DeMay says
Hi Ellen- I'm so glad you found my site and hope it's helpful for you! The filling is technically low fodmap you just want to limit it to one piece, but the crust would need to be changed since almonds are a limit food and that's probably too much. I'd suggest googling a crust made with cassava flour and pairing it with the filling. Hope that helps.
Ellen says
Thank you SO MUCH!! I will definitely check out the cassava.
Jessica DeMay says
You're welcome!
sugrfree says
I made this last night with a few substitutions due to diet restrictions and they turned out great! I used xylitol instead of coconut sugar, goat butter instead of ghee, and two large duck eggs for the eggs. Oh, and I kinda winged it on the pumpkin pie spice and threw in a few shakes of ginger and two-ish little shakes of clove, and a mini-pinch of cardamom. And added like 1/2 tsp. vanilla extract since I usually like vanilla with pumpkin.
I was concerned at first that they hadn't cooked through whenever I pulled them out at the 55 minute mark, but I let them cool and then refrigerated them and they were fine. I was also concerned the crust would be gooey (since I have tried sooooo many gooey paleo crusts 🙁 ) but it wasn't. The bottom was not wet at all and like a pie crust ought to be IMO; dry, tender, a little flaky.
Everybody in the house loved them! Will be making again! 😀 Thank you for the great recipe.
Jessica DeMay says
You're welcome! Thanks for trying my recipe and I'm so glad you like them! 🙂
Allie says
Hi Sugrfree, how much xylitol did you use in place of the cocnut sugar?
Angela says
Is 325 the correct baking temperature? Thanks!
Jessica DeMay says
Hi Angela- Yes
Ashley says
Could I sub Coconut sugar for Stevia?
Jessica DeMay says
Hi Ashley- I'm not familiar with stevia and the conversion so I don't know. Sorry!
Jessica DeMay says
You could use Swerve
Shaynee says
Hi, can I sub honey for coconut sugar? Thank you
Jessica DeMay says
Hi Shaynee- unfortunately I don't think that would work. That would be a lot of added liquid and it could make the texture different or not set up. I'm sorry! I hope you try them with the coconut sugar.
Shira says
How do you think this crust recipe would work in a standard pie dish instead of a 9x9?? Has anyone tried it??
Shira says
This looks the yummiest out of all the recipes I’ve been thinking of trying this year but I love the idea of presenting it in a round pie dish. Thank you!
Jessica DeMay says
Thanks, Shira! I hope you try it. I think it would work in a pie dish, I would recommend using a deep dish or two regular ones. I hope that helps and you enjoy!
Krystal says
Hello! I accidentally bought coconut cream instead of coconut milk, will it work the same for the pie? I look forward to trying this!!
Jessica DeMay says
Hi Krystal- that will work fine. Enjoy! 🙂