Paleo Pumpkin Pie Bars

Stack of pumpkin pie bars on top of each other.

4.72 from 80 votes

Paleo Pumpkin Pie Bars are an easy pie way of getting your pie fix without a pie pan! Plus, the recipe is so simple to prepare and doesn't require any baking experience. These healthy pumpkin pie bars are a true delight!

Prep Time10

Cook Time1

Total Time1 10

Course: Desserts & Treats

Cuisine: American

Keyword: almond flour, dairy free, gluten free, grain free, healthy dessert, healthy pumpkin pie, paleo, paleo pumpkin pie bars, pumpkin, pumpkin pie bars

Servings: bars

Calories: 170kcal

Author: Julia

Equipment

9-Inch Square Baking Pan

Ingredients

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:

Instructions

Make the Crust:

Preheat the oven to 350 degrees F and line a 9” x 9” baking pan with parchment paper.
Add the almond flour, sweetener, sea salt, and coconut oil to a mixing bowl and stir well. Stir in the well-beaten egg until a thick dough forms.
Transfer the dough to the prepared baking pan and press into the bottom of the pan into an even layer. Use a fork to poke many holes in the pie crust dough to ensure it doesn’t bow up while baking.
Bake on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges. Remove the pie crust from the oven and allow it to cool for at least 5 minutes.

Make the Pumpkin Filling:

While the pie crust is baking, prepare the pumpkin pie filling. Transfer the ingredients for the filling to a blender and blend until smooth and combined.
Pour the pumpkin filling over the pie crust and smooth into an even layer.
Bake in the preheated oven for 50 to 60 minutes, until bars appear as though they have set up.
Remove bars from the oven and allow them to cool completely. Transfer to the refrigerator and chill for at least 45 minutes before slicing and serving.

Video

Notes

You can use melted butter instead of coconut oil in the crust mixture if you aren't dairy-free. If you go this route, you may need 4 tablespoons instead of 3 because coconut oil tends to be greasier than butter.

Nutrition