An oldie but a goodie.
I created this recipe a few years back for a cooking class that I was teaching out of my home – before this blog was a thing. I’m not sure why I’ve waited until now to share this scrumptious, pumpkin spicy recipe, but my friends, today is the day! These Paleo Pumpkin Pie Bars, according to my husband Shane, “actually taste like pumpkin pie!” I translate that to “these are really good!”
The flavors of fall in this perfect little pumpkin treat.
Fall cooking and baking is my favorite! Not only are the foods and flavors of fall are comforting, warm, and hearty, simply, they just make me happy. And they’ll make your friends and family happy too. Paleo Pumpkin Pie Bars are perfect whether you bring them to an upcoming fall gathering or holiday party or enjoy them within your home. A scrumptious three- or four-bite pumpkin pie square with only 5 grams of sugar per serving, you could have pumpkin pie for breakfast!
Grain-free, gluten-free, dairy-free, refined sugar-free…but don’t worry, these Paleo Pumpkin Pie Bars are full of delicious flavor!
My husband jokingly adds, “taste-free,” after I list off everything the recipe is free of. If you know Shane, he likes to tease! So I always have to take his recipe critiquing with a big grain of salt and usually respond to his sarcastic comments with a classy eye roll and a “no seriously, what do you think?” P.S. If you’re local to me, I’m hiring recipe testers! 😉 In all seriousness, if you’re looking for a “health-ified” pumpkin pie recipe with MUCH less sugar, these Paleo Pumpkin Pie Bars are for you!
The crust is made with a mix of almond flour, pecans, maple syrup, pumpkin pie spice, vanilla extract and held together with coconut oil. It’s nice and thick and balances out the pumpkin pie layer ever so nicely. My mouth is watering as I type these words. The crust though!!
Simply top the Paleo Pumpkin Pie Bars with a drizzle of melted coconut butter, chopped pecans and a dusting of pumpkin pie spice.
When I was re-testing this recipe last week, I attempted to make a coconut butter glaze that included maple syrup, pumpkin pie spice, and vanilla. However, I struggled with achieving the drizzly consistency that I was going for so I went back to my initial plan (much simpler) and drizzled the bars with straight-up melted coconut butter. Coconut butter has a naturally sweet flavor and a little goes a long way. It’s perfect for adding just a little something on top of paleo, dairy-free or vegan-friendly treats and baked goods. Also, tasty on top of a sweet potato with a little cinnamon. What’s the difference between coconut butter and coconut oil? Coconut oil is simply the oil that’s been extracted from the coconut meat, while coconut butter includes the coconut meat and is ground into a paste. If a recipe calls for one or the other, you want to stick to what the recipe calls for.
OK, it’s time to fill your home with a mouth-watering pumpkin pie aroma and give these bars a try!
If you’re using a can of pumpkin puree, you will have a little leftover. With those leftovers, I recommend you make our Chocolate Covered Pumpkin Pie Truffles….I made them yesterday and they are to die for! Pin now, make later!
1½ cups almond flour ½ cup pecans, finely chopped 2 tsp. pumpkin pie spice ¼ tsp. baking soda Pinch of sea salt 3 Tbsp. unrefined coconut oil, melted ¼ cup pure maple syrup 1 tsp. pure vanilla extract
For the filling:
1¼ cup pumpkin puree ⅓ cup canned full-fat coconut milk (may need to blend coconut milk if separated in can) 2 whole eggs, whisked 1/4 cup pure maple syrup 1 tsp. pure vanilla extract 2 tsp. pumpkin pie spice ½ tsp. baking soda ⅛ tsp. sea salt
Topping (optional):
¼ cup coconut butter, melted ¼ tsp. pumpkin pie spice ¼ cup pecans, chopped
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