In this recipe I turn pumpkin pie into a bar you can pick up and eat with your hands as a delicious healthy snack. It has a sweet, creamy pumpkin spice filling with an easy to make almond cookie crust. The recipe is gluten-free, dairy-free, refined sugar free and tastes just like pumpkin pie.
What I Love About These Pumpkin Pie Bars
- This recipe is easy to make, requiring just 1 bowl and a baking pan!
- No processor, mixer or blender required.
- The crust tastes like a sweet almond cookie and doesn’t fall apart.
- Incredibly nutritious made with good for you ingredients – pumpkin, coconut sugar, nut milk, almond flour, coconut flour, eggs etc.
- Healthy enough to be enjoyed for breakfast.
- Good for desserts or snacks, anytime really!
- Everybody loves them including children (my grandson loves them).
How To Make Paleo Pumpkin Pie Bars with Almond Cookie Crust
To make the almond cookie crust: In a medium size bowl mix the eggs, coconut sugar, almond flour, coconut flour and baking soda with a fork. Then press the mixture into a parchment lined 8″ x 8″ baking pan. I weigh the almond flour and coconut oil to make it easy.
Bake for 10 minutes.
The filling is incredibly delicious and seriously simple. Wipe out the bowl you used for the crust with a kitchen towel, there will only be a few crumbs, no need to wash it.
Add the pumpkin puree, eggs, nut milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice and whisk until until smooth. That’s it, pumpkin pie filling in seconds.
Pour over the almond cookie crust. Bake for 50-60 minutes until set and filling no longer jiggles.
These Pumpkin Bars are delicious plain or you can sprinkle them with paleo powdered sugar (recipe included) or coconut whipped cream. Put the powdered sugar into a small strainer and sprinkle on top.
Usually I eat them plain but they are nice to decorate with the toppings for company.
Paleo Pumpkin Pie Bars FAQS
Is there a way to make these pumpkin pie bars totally vegan?
Yes! For the crust, use a flax egg. For the filling, dissolve 2 tablespoons arrowroot into the maple syrup instead of the eggs.
How should I store these pumpkin pie bars?
These are best stored in a sealed container in the fridge to maintain freshness.
Can I freeze these pumpkin pie bars?
Yes. let them cool completely, wrap them up well and freeze them for up to 1 month. Before serving let the pumpkin pie bars thaw in the refrigerator 4-6 hours.
Enjoy these Paleo Pumpkin Bars throughout the fall all the way to Thanksgiving.
It’s the type of recipe you’ll repeat again and again. They have become a weekly treat for my family this fall.♡
They are creamy, easy to make, naturally sweetened and oh-so-delicious.
If you like this recipe, try these other delicious pumpkin delights:
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This recipe has a sweet, creamy pumpkin spice filling with a sweet almond cookie crust. It’s gluten, dairy free, and tastes just like pumpkin pie.
For the almond cookie crust:
- 1/4 cup coconut oil melted and cooled (56 grams)
- 1 cup fine almond flour (112 grams)
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/4 cup coconut sugar
- 1 pastured egg, at room temperature
- 1 teaspoon vanilla extract
For the pumpkin pie filling:
- 1 (15 ounce) can pumpkin puree
- 2 pastured eggs
- 1/4 cup unsweetened nut milk (cashew milk, almond milk, coconut milk)
- 2 tablespoons organic maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon organic vanilla
- 1 tablespoon pumpkin pie spice
Options for topping:
- Paleo Powdered sugar
- Whipped cream or coconut whipped cream
- Line an 8×8 baking pan with parchment paper and set aside.
- Melt coconut oil in a small pan on low heat and set aside to cool.
- In a small bowl mix together the almond flour, coconut flour, baking soda and salt to combine evenly and break up any lumps. I measure the flour in a bowl and add the rest.
- In a medium bowl, whisk together the coconut oil, coconut sugar, egg and vanilla extract until well combined.
- Add the almond flour, mixture and mix gently until dough forms. Allow dough to sit for 5 minutes.
- Preheat oven to 350 degrees F.
- Press the dough into the bottom of the prepared baking pan. Use a rubber spatula or your hands to help you spread out the dough evenly towards the edges.
- Bake for 10 minutes, then remove and set aside to cool for 3-5 minutes.
- To make the filling: Wipe out the bowl you used for the crust with a kitchen towel you don’t have to wash it. Add the pumpkin puree, eggs, cashew milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice and whisk until until smooth.
- Pour over the almond cookie crust. Bake for 50-60 minutes until set and filling no longer jiggles.
- Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 4-6 hours, or overnight if desired.
- Once ready, cut into 9 bars and serve alone or with paleo powdered sugar or coconut whipped cream. Store bars in fridge for up to 5 days without any toppings.
Paleo Powdered Sugar (optional):
- Add 1/2 cup paleo friendly sugar, (maple sugar or coconut sugar) to a high speed blender or Vitamix.
- Blend on high until it has a powder-like texture, 30-60 seconds.
- If you’d like it more ‘powder-like’, Add 1 teaspoons tapioca starch or arrowroot starch to the blender.
- This really helps to get it to be similar to regular powdered sugar.
- Let the mixture settle in your Vitamix for at least 30 seconds before removing the top!
To freeze: Let them cool completely, wrap well and freeze for up to 1 month. Before serving let the pumpkin pie bars thaw in the refrigerator 4-6 hours.
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free
Keywords: pumpkin pie bars, paleo pumpkin pie bars, healthy pumpkin pie bars