Pumpkin Pecan Pie Bars Recipe

Name: Pumpkin Pecan Pie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (150 g) almond flour; 1/4 cup (30 g) hazelnut flour; 2 tablespoons (30 ml) maple syrup; 2 tablespoons (27 g) extra-virgin unrefined coconut oil. melted; 1 teaspoon (2.3 g) cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 1 3/4 cups (429 g) pumpkin puree; 2 eggs; 5 Medjool dates, pitted; 1/2 cup (120 ml) coconut milk; 1 tablespoon (15 ml) vanilla extract; 1 1/2 tablespoons (11 g) pumpkin pie spice; 1/2 cup (60 g) almond flour; 1/2 cup (55 g) pecan halves. chopped; 1/3 cup (27 g) unsweetened shredded coconut; 1 tablespoon (15 ml) maple syrup; 1 Medjool date, pitted and finely chopped; 1 tablespoon (14 g) extra-virgin unrefined coconut oil. melted; 1 teaspoon (2.3 g) ground cinnamon

Servings: persons

1 1/4 cups (150 g) almond flour
1/4 cup (30 g) hazelnut flour
2 tablespoons (30 ml) maple syrup
2 tablespoons (27 g) extra-virgin unrefined coconut oil. melted
1 teaspoon (2.3 g) cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 3/4 cups (429 g) pumpkin puree
2 eggs
5 Medjool dates, pitted
1/2 cup (120 ml) coconut milk
1 tablespoon (15 ml) vanilla extract
1 1/2 tablespoons (11 g) pumpkin pie spice
1/2 cup (60 g) almond flour
1/2 cup (55 g) pecan halves. chopped
1/3 cup (27 g) unsweetened shredded coconut
1 tablespoon (15 ml) maple syrup
1 Medjool date, pitted and finely chopped
1 tablespoon (14 g) extra-virgin unrefined coconut oil. melted
1 teaspoon (2.3 g) ground cinnamon

1
Preheat the oven to 350F (180C, or gas mark 4).
2
Line an 8 x 8-inch (20 x 20 cm) baking dish with parchment paper, making sure the paper goes up the sides.
3
To make the crust: In a small bowl, combine the almond flour, hazelnut flour, maple syrup, coconut oil, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
4
Using a fork, stir together until a crust forms.
5
Press the crust mixture into the prepared baking dish, forming an even layer across the bottom of the pan.
6
Bake the crust for 10 to 15 minutes, or until golden.
7
Allow the crust to cool completely.
8
To make the filling: In the bowl of food processer or high-speed blender, place the pumpkin puree, eggs, dates, coconut milk, vanilla, and pumpkin pie spice.
9
Process until smooth and the dates are broken up.
10
Pour the filling into the cooled crust.
11
To make the topping: In a medium bowl, combine the almond flour, pecans, coconut, maple syrup, date, coconut oil, and cinnamon.
12
Mix well, then evenly sprinkle across the filling.
13
Bake for 40 to 45 minutes, or until the filling is set.
14
Allow the bars to cool completely before removing from the pan, using the parchment paper overhang.
15
Cut into sixteen 2-inch (5 cm) squares.
16
Store the bars in an airtight container in the refrigerator for up to 4 days, Before enjoying, allow the bars to come to room temperature.

1076

kcal

Calories

Fat

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

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 23 ingredients. The key ingredients include: 1 1/4 cups (150 g) almond flour, 1/4 cup (30 g) hazelnut flour, 2 tablespoons (30 ml) maple syrup, 2 tablespoons (27 g) extra-virgin unrefined coconut oil. melted, and more.

Yes, Pumpkin Pecan 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!

Pumpkin Pecan Pie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions