Ingredients

For the sugar cookie crust:

1/4 cup melted and cooled coconut oil

1/3 cup coconut sugar
1 egg, at room temperature

1 teaspoon vanilla extract
1 cup packed fine almond flour (do not use almond meal)

2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt

For the filling:

1 (15 ounce) can pumpkin puree
2 eggs

1/4 cup unsweetened almond milk (or substitute coconut milk)
1/4 cup pure maple syrup
1/4 cup coconut sugar

1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)

Options for topping:

Powdered sugar
Whipped cream or coconut whipped cream, if desired

Instructions

Step 1: Preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper and set aside.

Step 2: To make the crust, combine melted coconut oil, coconut sugar, egg, and vanilla extract in a food processor. Process for 20-30 seconds until well combined.

Step 3: Add almond flour, coconut flour, baking soda, and salt to the mixture. Process until a dough forms. Let the dough rest for 5 minutes. You can also mix by hand or with an electric mixer if preferred.

Step 4: Press the dough evenly into the prepared pan using a rubber spatula or your hands. The crust should be thin but don’t worry if it looks puffed; it will bake into a perfect base. Bake for 9 minutes, then remove from oven and cool for 3-5 minutes.

Step 5: For the filling, whisk together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla extract, and pumpkin pie spice until smooth. Pour this mixture over the warm crust and gently tap the pan on the counter to release any air bubbles.

Step 6: Bake for 50-60 minutes or until the filling is set and no longer jiggles when you gently shake the pan. Remove from the oven and let cool completely at room temperature.

Step 7: Cover with plastic wrap and refrigerate for 6-8 hours or overnight to allow the bars to firm up.

Step 8: Once chilled, cut into 12 bars. Optionally, trim the edges for a cleaner look. Serve topped with powdered sugar or whipped cream, if desired.

Tips & Variations

Use fine almond flour instead of almond meal to ensure a smooth crust texture.

If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of allspice or cloves as a substitute.

For a nut-free version, consider adapting the crust with sunflower seed flour, though texture and flavor will differ.

Allowing the crust dough to rest before baking helps improve its texture and prevents cracking.

Serve the bars chilled or at room temperature, depending on your preference.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled but can be brought to room temperature before serving. To reheat, warm a single bar briefly in the microwave for about 15-20 seconds if desired, though these bars are typically enjoyed cold or at room temperature.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar, but it may slightly alter the flavor and texture. Coconut sugar adds a subtle caramel note and is less refined.

What can I use if I don’t have almond milk?

Unsweetened coconut milk is a perfect substitute. Other plant-based milks like cashew or oat milk can also work, but coconut milk complements the flavors best.