Pumpkin Pie Crumb Bars

Paleo & Gluten Free

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These Paleo Vegan Pumpkin Pie Crumb Bars have a soft shortbread crust, a smooth pumpkin layer and topped with a delicious crumb topping. 

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STEPS

INGREDIENTS

6

20

RECIPE SNAPSHOT

PALEO NATURALLY SWEETENED EGG FREE GLUTEN FREE

1

– Preheat oven and line a 9 inch square pan with parchment paper. Set aside.

2

– Combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is mixed. Press 3/4 of the mixture into the bottom of the pan nad bake.

3

– While the base is cooking, make the filling. Stir or whisk until smooth. Sprinkle in the tapioca starch and mix again until well combined.

4

– Once the base is cooked let cool. Pour the pumpkin mixture on top, top with remainging shortbread as the crumb topping and bake.

5

– Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over bars. 

6

– These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.

ENJOY!

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ABOUT US

1

MORE RECIPES

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2

Paleo Pecan Pie Bars

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