Gluten-Free Pumpkin Pie Bars (Paleo)

Healthy pumpkin pie bars on a rectangular platter.

No ratings yet

Gluten-Free Pumpkin Pie Bars (Paleo)

These Gluten-Free Pumpkin Pie Bars are just like pumpkin pie but so much easier to make! A simple shortbread crust is topped with a smooth, creamy filling packed with real pumpkin and warm fall spices. They're great for Thanksgiving, parties, potlucks, game days or any time you want an easy, autumnal dessert.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: bars

Calories: 233kcal

Author: Don Baiocchi

Ingredients

For the crust

3 tablespoons coconut oil, refined or unrefined
¼ cup pure maple syrup
1¼ cups superfine blanched almond flour, not almond meal
½ teaspoon fine sea salt

For the filling

1 (14.5 oz. can) pumpkin puree, not pumpkin pie filling
½ cup pure maple syrup
⅓ cup unsweetened plain almond milk
2 large eggs
1¼ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
whipped coconut topping, for serving (optional)

Instructions

Heat the oven to 350° F.
Line the bottom and sides of an 8x8" square baking dish with parchment paper. This will make it easier to remove the bars later.
Add the coconut oil to a medium, microwave-safe bowl. Microwave for 30-60 seconds, until melted. Whisk in the maple syrup and salt until completely combined.
Add the almond flour (sifting through a sieve if it's lumpy) and stir with a spatula until combined. It might seem too dry at first but it will soon look like damp play dough.
Add the dough to the lined baking dish and flatten to an even layer with your hands. Bake until golden brown and set, about 15-20 minutes.
While the crust is baking, in a large bowl whisk the pumpkin, maple syrup, milk, eggs, cinnamon, ginger, salt, nutmeg and cloves until combined. (You can use the same whisk you used with the crust - no need to clean it first.)
When the crust is done, remove the dish from the oven. Immediately pour the filling onto the hot crust and give the dish a little jiggle to help the filling settle into an even layer. Place the dish back in the oven. Bake until just set, about 40 minutes. The filling should look darker and might be slightly cracked around the edges.
Allow to cool completely. Serve at room temperature or cold from the fridge with whipped coconut topping, if using.

Notes

For a whipped coconut topping recipe, click here.

Substitutions

You can use full-fat, unsweetened coconut milk in place of the almond milk. Make sure to blend the cream and water together first if necessary.

You can use honey in the crust and filling instead of maple syrup.

For a stronger maple flavor, you can add 1 teaspoon of maple extract to the filling.

Make ahead

Let the bars cool completely, then transfer to a parchment-lined, airtight container (do not re-use the parchment paper from the baking dish). Store in the fridge for up to 4 days.

Freezer info

I do not recommend freezing these bars.

Nutrition