Description
Delicious Paleo Pumpkin Pie Bars feature a tender almond flour sugar cookie crust topped with a creamy, spiced pumpkin filling. This wholesome dessert is naturally sweetened with coconut sugar and maple syrup and is perfect for a healthy fall treat that requires baking.
Ingredients
Scale
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 coconut milk as a substitute)
- 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)
Optional Toppings:
- Powdered sugar
- Whipped cream or coconut whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring the edges hang over for easy removal.
- Make the Sugar Cookie Crust: In a food processor, combine the melted and cooled coconut oil, coconut sugar, egg, and vanilla extract. Process for 20-30 seconds until smooth and well combined.
- Add Dry Ingredients to Crust: Add the almond flour, coconut flour, baking soda, and salt to the food processor. Process until a dough forms. Let the dough rest for 5 minutes to hydrate the coconut flour. Alternatively, mix by hand or with an electric mixer.
- Bake the Crust: Spread the dough evenly in the prepared baking pan using a rubber spatula or your hands, aiming for a thin layer. Bake the crust for 9 minutes. Remove from oven and let cool for 3-5 minutes.
- Prepare the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla extract, and pumpkin pie spice until smooth and uniform.
- Assemble and Bake: Pour the pumpkin filling over the partially baked sugar cookie crust, spreading evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes, until the filling is set and no longer jiggles when shaken.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Cover tightly with plastic wrap and refrigerate for 6-8 hours or overnight to fully firm up.
- Serve: Cut the bars into 12 portions, trimming edges for a neat presentation if desired. Serve plain or topped with whipped cream, coconut whipped cream, or a sprinkle of powdered sugar.
- Storage: Store leftover bars refrigerated for up to 5 days to maintain freshness.
Notes
- Use fine almond flour, not almond meal, for the best crust texture.
- Allow the dough to rest to hydrate the coconut flour fully, improving dough consistency.
- Make sure the filling is completely set before removing from oven to avoid a runny center.
- Refrigeration overnight enhances slicing and flavor melding.
- Optional toppings add extra sweetness and creaminess but keep it Paleo-friendly with coconut whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Paleo pumpkin pie bars, almond flour crust, healthy pumpkin dessert, gluten free pumpkin bars, dairy free pumpkin pie
