what our readers think
"Love it! I’ve made the pumpkin pie bars a couple of times now and they are so yummy. One of my favorites."
For the Crust: – ground almond flour – pure maple syrup – coconut oil
Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper. Add the almond flour, pure maple syrup, sea salt, and coconut oil to a large mixing bowl and stir well.
Transfer the dough to the prepared baking pan and press into the bottom of the pan into an even layer. Bake crust on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges.
While the pie crust is baking, prepare the pumpkin pie filling. Transfer the ingredients for the filling to a blender or a food processor and blend for 20-30 seconds until smooth and combined.
Pour the pumpkin filling over the pie crust and smooth into an even layer. Bake bars in the preheated oven for 50 to 60 minutes, until the bars appear as though they have set up.
Remove the gluten-free pumpkin bars from the oven and allow them to cool completely. Transfer paleo pumpkin pie bars to the refrigerator and chill for at least 45 minutes before slicing and serving.