Paleo Pumpkin Pie Bars Recipe

Name: Paleo Pumpkin Pie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (1) 15 oz can of pure pumpkin (not pie filling) -or- 1 3/4 cups of pumpkin puree; 1/3 cup of Medjool dates (pulsed in a food processor or pureed); 1/3 cup of raw honey; 1/2 cup of coconut milk, full fat; 2 eggs, whisked; 2 tbs coconut oil; 1 tsp of pure vanilla; 2 tsp of pumpkin pie spice; 1/2 tsp of cinnamon; 1/4 tsp of nutmeg; Pumpkin Pie Crust; 1 1/2 cups of almond flour; 1/2 cup of pecans, roughly chopped; 1/4 cup of coconut oil, melted; 3 tbs raw honey; 1/2 tsp of pure vanilla; pinch of salt

Servings: persons

(1) 15 oz can of pure pumpkin (not pie filling) -or- 1 3/4 cups of pumpkin puree
1/3 cup of Medjool dates (pulsed in a food processor or pureed)
1/3 cup of raw honey
1/2 cup of coconut milk, full fat
2 eggs, whisked
2 tbs coconut oil
1 tsp of pure vanilla
2 tsp of pumpkin pie spice
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Pumpkin Pie Crust
1 1/2 cups of almond flour
1/2 cup of pecans, roughly chopped
1/4 cup of coconut oil, melted
3 tbs raw honey
1/2 tsp of pure vanilla
pinch of salt

1
Instructions
2
Preheat oven to 350-degrees F
3
Grease bottom of an 8 x 8 inch pan
4
Combine all of the crust ingredients into a bowl and mix well by hand
5
Take crust dough and press into the bottom of the 8 x 8 pan to form a tight layer
6
Bake the crust 15-20 minutes, or until it's lightly browned
7
Start pie filling: In a medium saucepan, whisk all the filling ingredients together
8
Cook over medium heat, until filling starts to bubble - then cook for 1 minute more
9
Remove from heat, and pour over cooled pie crust layer
10
Refrigerate 2 hours before serving
11
Keep refrigerated except to serve
12
Note: To set up the pie bars faster, place in freezer after combining

1561

kcal

Calories

126

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: (1) 15 oz can of pure pumpkin (not pie filling) -or- 1 3/4 cups of pumpkin puree, 1/3 cup of Medjool dates (pulsed in a food processor or pureed), 1/3 cup of raw honey, 1/2 cup of coconut milk, full fat, and more.

Yes, Paleo Pumpkin Pie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Pumpkin Pie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions