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.
Jessi says
Hi Jessica! I am very excited to try this recipe for Thanksgiving this year. I have a Paleo flour mix that I was wonder how I would adjust measurements for? It is a mixture of almond flour, coconut flour, potato starch, and tapioca starch. Would I just use 1 3/4 c of the mix?
Jessica DeMay says
Hi Jessi- I think that would work great as a replacement. Yes, the same amount. Enjoy!
Jessica says
Hi, I made these and it was delicious! I was curious if you have frozen it and if so how didn’t it do thawing?
Jessica DeMay says
Hi Jessica- thanks for trying them and I'm glad you like them! I wouldn't recommend freezing them, but they can be made days in advance and kept in the fridge. Hope that helps!
Melissa says
Holy yum!!! This is the BEST paleo pumpkin recipe and I’ve been baking paleo for over 10 years. I’m going to try and press the crust into a pie pan, thoughts? Also, what happens if it’s baked without parchment paper?
Jessica DeMay says
Thanks, Melissa! So glad you like it. 🙂 That is a great compliment. I think that would work. Parchment just helps so much with it not sticking, you could try without it, but it may not come out as pretty.
Brittany says
Hi Melissa,
How did it turn out at a pie crust?
Joyce E Bjork says
These look delicious! Do you think I could use coconut oil instead of ghee? Thanks!
Jessica DeMay says
Hi Joyce- yes, I think that will work great. Enjoy!
Nikki says
These are amazing, especially after sitting in fridge overnight. Mmmm I topped mine with some whipped cream. So good! Highly recommend.
Jessica DeMay says
Thanks, Nikki! So glad you like them!
Dana Marie says
Can these be made ahead of time then frozen or put in the fridge?!
Jessica DeMay says
Hi Dana- I haven't tried freezing them, but can be made in advance and kept in the fridge. At least a few days. Enjoy!
Krista Brown says
You have this as dairy free but ghee is clarified butter usually made from cow's milk is there something you would recommend substituting for it? I'm allergic to milk.
Jessica DeMay says
Hi Krista- you can use butter flavored coconut oil. Nutiva is my favorite brand.
Kristen says
We have a nut allergy and can't use almond flour. What substitution would you make?
Teresa says
Looks great but I'm allergic to coconut! Can I substitute nut milk and maybe tapioca flour for the coconut flour?
Jessica DeMay says
Hi Teresa- you could definitely use almond milk and if you use tapioca flour then double it. Hope you love them!
Jenny says
Hi Jessica! Looking forward to trying this!!! Could I use coconut oil instead of ghee? And do you think it would work without the coconut flour?
Jessica DeMay says
Hi Jenny- yes, you can use coconut oil and I wouldn't leave the coconut flour out. It's pretty important. Do you have an allergy?
Jenny says
Ok thank you! No allergy just thought maybe I could use something else that I have rather than buy coconut flour.
Jessica DeMay says
Hi Jenny- I recommend just buying coconut flour. It's very affordable and used for many paleo recipes. Hope you try these!