Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

Introduction

These Paleo Pumpkin Pie Bars combine a tender almond flour sugar cookie crust with a creamy, spiced pumpkin filling. They make a perfect seasonal treat that’s both gluten-free and naturally sweetened. Enjoy them as a dessert or a festive snack!

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)
• Optional toppings:
• Powdered sugar
• Whipped cream or coconut whipped cream

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper. Set aside.
2. Step 2: To make the crust, combine coconut oil, coconut sugar, egg, and vanilla extract in a food processor. Process for 20-30 seconds until well mixed.
3. Step 3: Add almond flour, coconut flour, baking soda, and salt to the processor. Process until a dough forms. Let the dough rest for 5 minutes. Alternatively, you can mix by hand or with an electric mixer.
4. Step 4: Press the dough evenly into the prepared pan using a spatula or your hands, spreading it thin toward the edges. Bake for 9 minutes, then remove and let cool for 3-5 minutes.
5. Step 5: For the filling, whisk together pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and pumpkin pie spice until smooth. Pour the filling over the baked crust and gently tap the pan to release air bubbles.
6. Step 6: Bake for 50-60 minutes, until the filling is set and no longer jiggles. Remove from the oven and cool completely at room temperature.
7. Step 7: Cover the bars with plastic wrap and refrigerate for 6-8 hours or overnight. Cut into 12 bars, optionally trimming edges for a cleaner look. Serve with optional toppings.

Tips & Variations

• Use fine almond flour rather than almond meal for a smoother crust texture.
• For a dairy-free topping, coconut whipped cream is a great alternative to traditional whipped cream.
• If you don’t have pumpkin pie spice, use a homemade blend of cinnamon, nutmeg, ginger, and cloves as indicated.
• Allowing the bars to chill overnight improves the flavor and texture.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can enjoy them chilled or bring to room temperature. Reheat briefly in a low oven if you prefer them warm, but they are delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of almond flour for the crust?

For best results, use fine almond flour as almond meal is coarser and may affect the texture of the crust, making it less tender.

Is it okay to substitute coconut milk for almond milk in the filling?

Yes, you can substitute coconut milk for almond milk in equal amounts. It may add a slightly richer flavor but works well in this recipe.

Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust Recipe

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★★★★★

4.6 from 140 reviews

These Paleo Pumpkin Pie Bars feature a delicious almond flour sugar cookie crust topped with a creamy, spiced pumpkin filling. Perfectly balanced with natural sweeteners like coconut sugar and maple syrup, this dessert is gluten-free, grain-free, and ideal for a wholesome fall treat. With a crisp crust and smooth pumpkin custard layer, these bars are great for holiday gatherings or cozy nights in.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes plus chilling time (6-8 hours or overnight)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 substitute)
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice (or substitute with 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, if desired

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside to prepare the crust.
2. Make the Crust Base: In a food processor bowl, combine melted coconut oil, coconut sugar, egg, and vanilla extract. Process for 20-30 seconds until the mixture is well combined and smooth.
3. Add Dry Ingredients for Crust: Add the almond flour, coconut flour, baking soda, and salt into the food processor with the wet mixture. Process until a dough forms. Let the dough rest for 5 minutes to allow the flours to hydrate properly. Alternatively, you can mix the dough by hand or with an electric mixer, but a food processor is the easiest method.
4. Shape and Bake Crust: Transfer the dough into the prepared baking pan. Using a rubber spatula or your hands, spread the dough evenly towards the edges to form a thin layer. Don’t worry if it seems thin; it will puff slightly when baked. Bake the crust for 9 minutes, then remove from the oven and let it cool for 3-5 minutes.
5. Prepare the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, eggs, unsweetened almond milk, maple syrup, coconut sugar, vanilla extract, and pumpkin pie spice until the filling is smooth and well combined.
6. Assemble and Bake Pumpkin Bars: Pour the pumpkin filling evenly over the pre-baked sugar cookie crust. Gently tap the pan on the counter to release any trapped air bubbles. Return the pan to the oven and bake for 50-60 minutes, or until the filling is set and does not jiggle when you gently shake the pan.
7. Cool and Chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. After cooling, cover with plastic wrap and refrigerate for 6-8 hours or overnight to firm up and enhance flavor.
8. Serve: Once chilled, cut into 12 bars. Optionally, trim the edges for a cleaner presentation. Serve topped with whipped cream, coconut whipped cream, or a dusting of powdered sugar. Store leftover bars in the refrigerator for up to 5 days.

Notes

• Use fine almond flour rather than almond meal to ensure a smooth crust texture.
• Allowing the dough to rest before baking helps the flours absorb moisture for better texture.
• You can substitute coconut sugar with another paleo-approved sweetener if desired.
• The pumpkin pie spice can be customized with individual spices based on preference.
• These bars should be refrigerated after baking to set properly and maintain their structure.
• For a dairy-free topping, use coconut whipped cream instead of regular whipped cream.

Keywords: Paleo pumpkin pie bars, almond flour crust, pumpkin dessert, gluten free pumpkin bars, healthy pumpkin pie, grain free dessert