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Healthy Pumpkin Pie Bars {paleo friendly}

pumpkin pie bars with whipped cream topping

5 from 3 reviews

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.

Ingredients

Scale

Pecan Almond Flour Crust

  • 2 cups Bob’s Red Mill Super-Fine Almond Flour
  • 1 cup raw pecans
  • 2 tablespoons coconut sugar
  • 4 tablespoons ghee (or coconut oil, or dairy-free butter)

Pumpkin Pie Filling

  • 1 (15 ounce) canned pumpkin
  • 2 large eggs
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1.25 cups full-fat canned coconut milk
  • 1.5 teaspoons vanilla extract
  • 1.5 tablespoons tapioca flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Make the Crust: Preheat oven to 350ºF and line a quarter sheet pan (or 9×13 pan) with parchment paper; set aside. 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.
  2. Prepare the Pumpkin Pie Filling: 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.
  3. Bake: Bake for 35-40 minutes, until middle has just set.
  4. Refrigerate: Chill bars in the fridge for at least 3 hours, up to overnight. Cut into squares and serve with dollops of whipped cream.
  5. Make Coconut Whipped 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.

Notes

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

Keywords: healthy pumpkin pie recipe, healthy pumpkin desserts, paleo pumpkin pie