Description
Delicious Paleo Pumpkin Pie Bars featuring a tender almond flour sugar cookie crust and a creamy, spiced pumpkin filling. These bars are grain-free, gluten-free, and naturally sweetened, making them a perfect healthy treat for fall or Thanksgiving celebrations.
Ingredients
Scale
For the Sugar Cookie Crust
- 1/4 cup melted and cooled coconut oil
- 1/3 cup coconut sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup packed fine almond flour (do not use almond meal)
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Filling
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1/4 cup unsweetened almond milk (or coconut milk)
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)
Optional Toppings
- Powdered sugar
- Whipped cream or coconut whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
- Make the Sugar Cookie Crust: In a food processor, combine coconut oil, coconut sugar, egg, and vanilla extract. Process for 20-30 seconds until well combined. Add almond flour, coconut flour, baking soda, and salt; process until dough forms. Let dough rest for 5 minutes.
- Shape and Bake Crust: Transfer dough into the prepared pan and spread evenly with a rubber spatula or your hands toward the edges. It should be thin. Bake for 9 minutes, then remove from oven and let cool for 3-5 minutes.
- Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla extract, and pumpkin pie spice until smooth and well blended.
- Assemble and Bake Bars: Pour the pumpkin filling evenly over the pre-baked crust. Gently tap the pan on the counter to release any air bubbles. Bake for 50-60 minutes or until the filling is set and no longer jiggles when gently shaken.
- Cool and Chill: Remove from oven and allow bars to cool completely at room temperature. Cover with plastic wrap and refrigerate for 6-8 hours or overnight to fully set.
- Slice and Serve: Cut into 12 bars. For a cleaner presentation, trim the edges if desired. Serve chilled topped with powdered sugar or whipped cream of choice. Store leftovers in the refrigerator for up to 5 days.
Notes
- These bars are grain-free and gluten-free, perfect for paleo and health-conscious diets.
- Use fine almond flour instead of almond meal for the best crust texture.
- Allow adequate chilling time to ensure bars firm up nicely.
- Optional toppings add extra indulgence without overpowering the natural pumpkin flavor.
- Cutting off edges improves the bars’ appearance for serving at gatherings.
Nutrition
- Serving Size: 1 bar (without toppings)
- Calories: 183
- Sugar: 15.8 g
- Sodium: 115 mg
- Fat: 10.6 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg
