Pumpkin Pie Bars are where it’s at! These simple-to-make perfect paleo pumpkin bars are a fall favorite and are even gluten and dairy free. Top them with coconut whipped cream or a dash of cinnamon and you’ve got yourself a dessert everyone will love!
Did someone say Pumpkin Pie...Bars?
Not only are these bars the perfect alternative to making a full blown pie, they are also so stinking delicious! Pumpkin Pie Bars are my new favorite fall dessert, no lie. I love a little twist on a classic and that is exactly what these little bars are. They are also made completely dairy free and gluten free so no need to worry if everyone at your Thanksgiving or holiday party can enjoy them.
What is in perfect paleo pumpkin pie bars?
Almond Flour & Arrowroot Flour: These two flours are the base of the crust recipe for these bars.
Palm Shortening: The palm shortening adds the buttery texture without the dairy. It works as a good replacement for butter in certain recipes like this one. Make sure it is chilled, not melted.
Coconut Sugar & Maple Syrup: These are both used as the sweetener in the crust and the pumpkin pie filling.
Eggs: There are a total of 4 eggs needed in this recipe.
Pumpkin Puree: You can use either a homemade pumpkin puree or store bought. Just make sure that it doesn’t have any added ingredients besides pumpkin.
Coconut Milk: Use full fat coconut milk for a thicker consistency.
Pumpkin Spice: pumpkin spice is easy to make homemade or you should be able to find it in stores.
Vanilla Extract: For that hint of delicious vanilla flavor.
Sea Salt: Don’t forget the little bit of salt, it adds more depth of flavor.
Equipment for making pumpkin pie bars
- 9”x9” pan or you can use a 9” pie pan
- Food Processor or hand mixer for the crust
How to make paleo pumpkin pie bars
Step 1: Preheat the oven to 350°F. Grease a 9×9” square pan with cooking spray and line with parchment paper.
Step 2: To make the bar crust, add all of the crust ingredients to a food processor. Pulse until a large dough ball forms. Alternatively, you can use a hand mixer or stand mixer to form the dough.
Step 3: Next, press the dough into the bottom of the baking pan. Spread across the bottom of the pan until it is flat and even. Bake the crust for 12 minutes.
Step 4: Meanwhile, add the pumpkin filling ingredients to a medium bowl. Mix with a whisk to combine.
Step 5: Remove the crust from the oven and set aside for 5 minutes to let cool slightly.
Step 6: Pour the pumpkin pie filling on top of the crust and spread it evenly. Bake for 1 hour. You can tell when the bars are done the edges have browned and the center has firmed up.
Step 7: Let cool on a rack before cutting and removing the bars. Store the cooled bars in the fridge for up to 5 days. Enjoy with whipped topping or plain!
How to serve pumpkin pie bars
Just cut the pumpkin pie bars in squares, rectangles or triangles. Then top with your favorite whipped topping like coconut whipped cream or regular whipped cream (if not dairy free). I like to sprinkle the tops with a little cinnamon too for some added spice!
Storage Tips
Keep the pumpkin pie bars in the fridge in an airtight container once they are cooled. They should last up to 5 days in the fridge. You can also store them for up to 3 months. Take the bars out of the freezer the night before to let them thaw.
More Gluten Free Fall Favorite Desserts
If you enjoyed this recipe, please consider leaving a rating and review below! This helps me a lot to know what types of recipes readers like you are enjoying. Also feel free to follow along on Instagram and Pinterest for more behind the scenes and gluten free recipes!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Perfect Paleo Pumpkin Pie Bars
Equipment
- 9"x9" baking pan
- Food Processor or Hand Mixer
Ingredients
Bar Crust
- 1-1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1 egg
- 1/4 cup palm shortening chilled
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Pumpkin Filliing
- 1 can (15 oz) pumpkin puree
- 1/3 cup full fat coconut milk
- 3 eggs
- 4 tbsp maple syrup
- 1 tbsp pumpkin spice (homemade or store bought)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F. Grease a 9x9” square pan with cooking spray and line with parchment paper.
- To make the bar crust, add all of the crust ingredients to a food processor. Pulse until a large dough ball forms. Alternatively, you can use a hand mixer or stand mixer to form the dough.
- Next, press the dough into the bottom of the baking pan. Spread across the bottom of the pan until it is flat and even. Bake the crust for 12 minutes.
- Meanwhile, add the pumpkin filling ingredients to a medium bowl. Mix with a whisk to combine.
- Remove the crust from the oven and set aside for 5 minutes to let cool slightly.
- Pour the pumpkin pie filling on top of the crust and spread it evenly. Bake for 1 hour. You can tell when the bars are done the edges have browned and the center has firmed up.
- Let cool on a rack before cutting and removing the bars. Store the cooled bars in the fridge for up to 5 days. Enjoy with whipped topping or plain!
Notes
Nutrition
