Paleo Pumpkin Pie Bars Recipe

Paleo Pumpkin Pie Bars satisfy pie cravings without a pie pan! Plus, the recipe is easy to make and requires no baking experience. These healthy pumpkin pie bars are delicious!


For the Crust: – 2 cups finely ground almond flour – 2 Tbsp pure maple syrup – 3 Tbsp coconut oil melted and cooled – 1 large egg well-beaten – 1/4 tsp sea salt For the Filling: – 1 (15-oz) can pureed pumpkin – 1/2 cup full-fat canned coconut milk – 1/2 cup pure maple syrup – 2 large egg – 1 tsp pure vanilla extract – 2 tsp pumpkin pie spice – 1/4 tsp sea salt


To prepare the crust, preheat the oven to 350°F and line a 9" x 9" baking pan with parchment paper.

Step 1

Stir together almond flour, sweetener, sea salt, and coconut oil in a bowl. A thick dough forms when the well-beaten egg is added.

Step 2

Press dough into the bottom of the baking pan to make an even layer. To prevent bowing during baking, poke many holes in the pie crust dough with a fork.

Step 3

Bake on the centre rack of the preheated oven for 10–15 minutes until the edges are lightly coloured. Let the pie crust cool for 5 minutes after removing it from the oven.

Step 4

Prepare Pumpkin Filling: While the pie crust bakes, prepare the pumpkin pie filling. Blend the filling ingredients until smooth and combined.

Step 5

Spread pumpkin filling evenly on pie crust. Bake bars for 50–60 minutes in preheated oven until set.

Step 6

Cool bars completely after removing them from the oven. Slice and serve after chilling for 45 minutes in the fridge.

Step 7

See Also

See Also

Vegetable Stir Fry with Thai Peanut Sauce Recipe