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Healthy Pumpkin Pie Bars

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These Healthy Pumpkin Pie Bars feature a gluten-free almond flour and pecan crust with a creamy, spiced pumpkin pie filling. Perfect for the holidays, this crowd-pleasing dessert is paleo-friendly, dairy-free, and easy to slice and serve—no dough rolling required!

  • Total Time: 45 minutes
  • Yield: 18 bars

Ingredients

  • Pecan Almond Flour Crust:
  • 2 cups Bob’s Red Mill Super-Fine Almond Flour
  • 1 cup raw pecans
  • 2 tablespoons coconut sugar
  • 4 tablespoons ghee, coconut oil, or dairy-free butter (melted)
  • Pumpkin Pie Filling:
  • 1 (15-ounce) can pumpkin (not pumpkin pie filling)
  • 2 large eggs
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1.25 cups full-fat canned coconut milk (blended)
  • 1.5 teaspoons vanilla extract
  • 1.5 tablespoons tapioca flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Whipped Topping:
  • 1 (14-ounce) can full-fat coconut milk, chilled overnight

Instructions

  1. Preheat oven to 350ºF and line a quarter sheet pan with parchment paper.
  2. In a food processor, pulse pecans into small pieces. Add almond flour, coconut sugar, and melted ghee. Process until fully combined and dough forms.
  3. Press crust mixture evenly into the prepared pan and bake for 12–15 minutes. Allow crust to cool for 15 minutes.
  4. In a large bowl, use an electric mixer to combine pumpkin, eggs, coconut sugar, maple syrup, coconut milk, vanilla, tapioca flour, pumpkin pie spice, cinnamon, and salt until smooth.
  5. Pour filling over cooled crust and smooth the top.
  6. Bake for 35–40 minutes, until the center is just set. Remove and cool at room temperature, then refrigerate for at least 3 hours or overnight.
  7. To make whipped topping, scoop solidified cream from chilled coconut milk can into a cold mixing bowl. Beat with an electric mixer until fluffy. Sweeten with maple syrup or powdered sugar if desired.
  8. Cut chilled bars into squares and serve topped with coconut whipped cream.

Notes

  • Refrigerate coconut milk overnight to ensure proper separation for whipped cream.
  • Bars can be made ahead and stored in the fridge for up to 4 days.
  • To keep paleo, sweeten the whipped cream with maple syrup instead of powdered sugar.
  • Let bars chill completely before slicing for clean edges.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 9g
  • Sodium: 65mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 20mg

Find it online: https://recipeteach.com/healthy-pumpkin-pie-bars/