pumpkin pie bars with whipped cream topping
How to Make...

Healthy Pumpkin Pie Bars {gluten free & paleo}

The perfect holiday dessert: Healthy Pumpkin Pie Bars! This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) and a healthy pumpkin pie filling. Makes about 18 pumpkin pie squares, perfect for a crowd.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 18 bars 1x
  • Scale:


Pecan Almond Flour Crust

Pumpkin Pie Filling


Make the Crust

  1. Preheat oven to 350ºF and line 9×13 pan or quarter sheet pan with parchment paper; set aside.
  2. Process the pecans in your food processor into little pieces. Add almond flour, sugar, and melted ghee (or whatever fat you’re using) and process again until the dough forms and butter has been fully incorporated. Evenly press crust mixture into a parchment lined pan. (Try to make layer as even as possible.) Bake for 12-15 minutes at 350ºF. Allow the crust to cool for 15 minutes before making the pumpkin pie filling.

Make the Pie Filling

  1. In a large bowl using electric mixer, combine canned pumpkin, eggs, sugar, maple syrup, full-fat coconut milk, vanilla, tapioca flour, spices and salt; mix until smooth. (If you don’t have an electric mixer, be sure to whisk the eggs and pumpkin together first before adding the rest of the ingredients.) Pour the pumpkin pie filling over the baked crust and spread smooth.
  2. Bake for 35-40 minutes, until middle has just set.
  3. Chill bars in fridge for at least 3 hours, up to overnight.
  4. Cut into squares and serve with dollops of whipped cream. Enjoy!

To make homemade Whipped Coconut Cream

1 (15 ounce) can of full-fat coconut milk must be refrigerated for at least 6 hours, preferably overnight. Remove cream only  from can (discard water or save for smoothies) and whip with electric mixer until light and fluffy. Add up to 1 tablespoon maple syrup, or powdered sugar to taste.

Recipes Notes:

DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. Store in jar with lid.

These bars are best made up to 1 day in advance, or 3-4 hours ahead. The longer the bars sit (past 2 days) the softer the crust gets.

Bars can be cut into 24 for smaller squares if needed.

I did not text this recipe in an 8×8 or 9×9 pan, but that may work. Baking time will need to be adjusted, likely an additional 10+ minutes needed for pie filling (not the crust).

Nutrition Information:

  • Serving Size: 1 bar
  • Calories: 158
  • Sugar: 9g
  • Sodium: 42mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 21mg