If you’re looking for an easy way to make pumpkin pie, these healthy pumpkin pie bars are for you! It's a simple recipe that involves a pecan almond flour crust, grain free and dairy free making them the perfect holiday treat.
What You Need
For paleo pumpkin pie bars you need canned pumpkin, eggs, coconut sugar, maple syrup, coconut milk, tapioca flour, vanilla extract, pumpkin spice, cinnamon, and salt.
Process the pecans in your food processor into little pieces.
Step One
Add almond flour, sugar, and melted ghee and process again until the dough forms.
Step Two
Evenly press crust mixture into a parchment lined pan. Bake for 12-15 minutes at 350ºF. Allow the crust to cool.
Step Three
Using electric mixer, combine pumpkin, eggs, sugar, maple syrup, coconut milk, vanilla, tapioca flour, spices and salt; mix until smooth.
Step Four
Pour the pumpkin pie filling over the baked crust and spread smooth.
Step Five
Bake at 350ºF for 35-40 minutes, until middle has just set.
Step Six
Chill bars in fridge for at least 3 hours, up to overnight. Cut into squares and serve with dollops of whipped cream.
Refrigerate 1 can of full-fat coconut milk 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.
MAKING AHEAD
MAKING AHEAD
You can make these pumpkin pie bars in advance, the morning of up to one day ahead. The longer the bars sit, the softer the crust gets. Be sure to store in fridge until ready to serve.
STORAGE
STORAGE
Homemade pumpkin pie can last in the refrigerator for 3-4 days or be frozen for up to 2 months.
PUMPKIN PIE SPICE
PUMPKIN PIE SPICE
I love adding some granola for extra crunch, hemp hearts, and nut butter butter toppings. Choose your own adventure!