Healthy Pumpkin Pie Bars

pumpkin pie bars with whipped cream topping

Course: Dessert

Cuisine: American Holidays

Keyword: healthy pumpkin desserts, paleo pumpkin pie, pumpkin pie bars

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: bars

Calories: 241kcal

Author: Ashley

If you love pumpkin pie, but want a healthier, easy-to-serve treat, these Healthy Pumpkin Pie Bars are your new go-to! It features a pecan almond flour crust and wholesome ingredients packed with cozy fall flavors.

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Ingredients

Pecan Almond Flour Crust

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

Pumpkin Pie Filling

1 (15 ounce) can pumpkin puree not pumpkin pie filling
2 large eggs
⅓ cup coconut sugar
¼ cup maple syrup
1 ¼ cups full-fat canned coconut milk blended
1 ½ teaspoons vanilla extract
1 ½ tablespoons tapioca flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt

Whipped Topping

1 (14-ounce) can full-fat canned coconut milk chilled overnight
1 tablespoon maple syrup optional

Instructions

Make the Crust: Preheat oven to 350ºF and line a quarter sheet 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. Allow the crust to cool for 15 minutes before making the pumpkin pie filling.
Prepare the Pumpkin Pie Filling: In a large bowl using an 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.
Bake: Bake for 35-40 minutes, until middle has just set.
Refrigerate: Chill bars in the fridge for at least 3 hours, up to overnight. Cut into squares and serve with dollops of whipped cream.
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 in a cold bowl, until light and fluffy. Add up to 1 tablespoon maple syrup, or powdered sugar to taste.

Notes

MAKE AHEAD - 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.

SERVING SIZE - bars can be cut into 24 for smaller squares if needed.

BAKING DISH - I did not test this recipe in an 8x8 or 9x9 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