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.
Karen says
Instead of using ghee (I didn't have any) I used palm shortening for the crust and it turned out just fine. I did bake the crust for 10 mins instead of the 8 because of the substitute. Other than that, these bars are amazing!
Very easy to make and will continue using this recipe for the holidays, thank you!!
Jenn says
I couldn't find almond flour. What else can I use?
Jessica DeMay says
Hi Jenn- you can try another nut flour. I've seen cashew and pecan, but those are usually harder to find than almond. I would recommend buying some online if you can't find it locally.
SusanM61 says
Almond flour is something that I order online. I buy mine from Thrive.com where I have a lot of my Paleo and gluten free products shipped to me and save money. I'm guessing that Amazon also has Almond flour.
Melissa says
Hi there, do you have any idea what the calorie content of these are?
Mindy says
These were awesome! I made them for my family's Thanksgiving dessert who doesn't usually eat real food desserts 🙂 They loved it. I used coconut oil instead of ghee for the crust - still worked well in case anyone needs to know.
Jessica DeMay says
Thanks, Mindy! I'm so glad they were enjoyed and thanks for the tip about coconut oil. 🙂
Tamela says
Hello! Tried your recipe this evening...its in the fridge now. I ended up baking it way longer than you suggested because the middle was still gooey. Was it supposed to be??
Jessica DeMay says
Hi Tamela- the middle should be a little giggly still. Hope it turned out good for you!
Allyson says
Hello, It is the night before Thanksgiving and I am making these bars now. I just baked the crust for 8 minutes and it is liquid....Is this suppose to happen? If not what do you recommend? More coconut flour?
Thanks.
Jessica DeMay says
Hi Allyson- did you substitute any ingredients? It shouldn't be liquid. If needed, scoop back into a bowl and add a mixture of almond and coconut flour until it holds together. Hope that helps!
Andrea says
Hi! I have an MSPI nursing baby and I'm excited to find a pumpkin dessert I'll be able to eat for Thanksgiving! I have a large family and wanted to double this recipe.... would it work in a 9x13, do you think? any thoughts on how much added cook time it would need? Thanks for this recipe!
Jessica DeMay says
You're welcome, Andrea! I think doubling it in a 13x9 would work great. I don't think any extra time would be needed. Hope everyone loves it!
Allison Elizabeth Foxworthy says
Wondering if I could double or just make in 9x13 I don’t have a 9x9 I just realized... just wondering your thoughts 🙂 so excited to try!!!
Happy thanksgiving ❤️
Jessica DeMay says
Hi Allison- doubled in a 13x9 would work great. Hope you love it and Happy Thanksgiving.
Meliss says
Hi! First of all - THANK YOU! I love your recipes and have made SEVERAL for my family.
...I’m embarrassed this is a dumb question... coconut milk — room temp?! Whole can? Several other random recipes call for refrigerated overnight and then scooping out white on top and leaving liquid out of recipe... JUST want to confirm that you want whole can room temp in this recipe before I make these YUMMY looking treats! 🙂
Jessica DeMay says
You're welcome, Meliss! I'm so glad you like my recipes! Don't be embarrassed and it's not a dump question. Yes, room temperature. Open a can and give it a good stir and then measure. Hope you love them!
Rachelle says
I wanted to know also. I'm so glad you asked. Only because there wasn't any refrigerated coconut milk can instructions I just assumed it was full mixture. Thanks for asking and thanks for answering.
Jessica DeMay says
Glad that helped, Rachelle!
Rachelle says
I was wondering if I would sub an equal amount of butter to replace the ghee?
Jessica DeMay says
Yes, that will work!