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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.

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 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

Find it online: https://lucabites.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust-recipe/