These Paleo Pumpkin Pie Bars are easy and so delicious! A graham cracker-like crust and rich, smooth filling makes for a perfect treat. Dairy free, gluten free, and naturally sweetened.
I know Thanksgiving is less than a week away and you may already have your menu planned. But I had to get the recipe for these bars posted because they are so good and they would be perfect for dessert.
Pumpkin Pie Crust
I've always loved pumpkin pie. It's by far my favorite pie and possibly my favorite dessert entirely. What I don't love though is pie crust. I would always eat around it and throw it away. So when deciding to make these bars, I knew it needed a better crust.
This crust is inspired by my Paleo Graham Crackers, but you don't need to make them, just use the same ingredients that gives all the same flavor. The crust truly tastes like a graham cracker crust, which is the perfect base in my opinion.
Pumpkin Pie Filling
I grew up making pumpkin pie using the recipe on the Libby's can, except my mom always replaced the white sugar with brown sugar. It adds a depth of flavor that pairs perfectly with the pumpkin spice. I replaced the brown sugar with coconut sugar, but it reminds me a lot of brown sugar with it's carmel-y taste. I then replaced the evaporated milk with full fat coconut milk and the bars came out perfect. I've also used almond milk and that works just as well.
The crust of these paleo pumpkin pie bars is buttery, slightly sweet and the perfect base to the smooth, creamy pumpkin layer. Just like traditional pie, these are best served cold. So great to make ahead and have ready for Thanksgiving or anytime. Here are some more pumpkin recipes to try:
- Paleo Pumpkin Bread
- Vegan Paleo Pumpkin Pie Pop Tart Bars
- Paleo Pumpkin Roll
- Grain Free Pumpkin Cheesecake Bars
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Paleo Pumpkin Pie Bars
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons ghee, room temperature
Pumpkin Filling
- 1- 15 oz can pumpkin not pumpkin pie filling
- ¾ cup coconut sugar
- ½ cup full fat coconut milk
- 2 large eggs room temperature
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- Make the crust: in a medium bowl, combine almond flour, coconut flour, cinnamon, salt, and ghee. Mix until mixture is well combined then press it into the bottom of the prepared pan. Bake for 8 minutes.
- While crust is baking, make the filling. In a large bowl combine pumpkin, coconut sugar, coconut milk, eggs, cinnamon, pumpkin spice, and salt. Whisk until completely smooth.
- Pour over baked crust and bake for 55-60 minutes.
- Let cool at room temperature, then chill in fridge.
Megan says
This is a great recipe but twice now at 60 mins it’s still super sticky in the middle and not done. I have a gas stove with a thermometer in it snd it’s baking at 325. What am I doing wrong?
Jessica DeMay says
Hi Megan- I'm sorry. The middle may be a little giggly. Are the edges browned? I hope they came out okay for you. Let them cool and see if they set up.
Darci says
How long and what temp would I use to make these in a muffin tin? I love this recipe and have made it several times. My son’s first birthday is at the end of November and I want to make “mini” pies.
Jessica DeMay says
Hi Darci- I'm not sure exactly. I would say 325° still and maybe check at 20 minutes? It's just a guess. Hope it turns out!
Meghan says
My favorite recipe for “pumpkin pie” ever!! I use the spice measurements off the Libby’s pumpkin can and at least double the salt. They’re just as satisfying as classic pie. 🤤
Jessica DeMay says
Thanks, Meghan! I'm so glad you love them!
Toni says
Can you substitute coconut sugar with granulated monk fruit sweetener?
Jessica DeMay says
If that subs 1:1 then yes
Becky says
Can I use maple syrup instead of coconut sugar?
Jessica DeMay says
Hi Becky- no, that won't work as the wet/dry ratio will be off. You could use maple sugar if you want. Hope you try them!
Stephanie says
These and your Blueberry Pie Crumb Bars have become family favorites! Thanks for sharing such great recipes! ❤️
Stephanie says
I’m so excited to try this! My little guy loves cooking and wanted to use real pumpkins. Would we use the same amount of pumpkin from a sugar pumpkin? Would it still set up?
Jessica DeMay says
Hi Stephanie- I do think it will work. Sometimes fresh pumpkin is a little more watery, so place it in a pan and cook it down for 5-10 minutes until it's thick like the canned pumpkin. Hope that helps and hope you try them!
Laura Osentoski says
What can you use to replace the ghee?
Jessica DeMay says
Hi Laura- coconut oil
M. R. says
Delicious! Sets up. Beautifully, and the crust taste like graham crackers. Total keeper! Thanks for sharing.
Jessica DeMay says
You're welcome! Thanks for trying them and so glad you like them!
Mandy says
Do you have a recipe for dairy free whipped cream?
Jessica DeMay says
Hi Mandy- I don't. You can just Google one. I think they're all similar.
Anya Buckett says
Is coconut shortening okay to substitute for the ghee?
Jessica DeMay says
Hi Anya- I haven't tried it, but that should work.
Bri says
Yummmmm. These were so good. Every day they seemed to get more delicious...the crust was super easy too!
Jessica DeMay says
Thanks for trying them, Bri! So glad you like them!