Pumpkin Pie Bars with Almond Flour Crust and Creamy Pumpkin Filling Recipe

Introduction

These pumpkin pie bars feature a creamy pumpkin filling made with coconut milk and maple syrup, paired with a soft, buttery almond flour crust. They capture all the warm, cozy flavors of traditional pumpkin pie with a healthier twist that’s perfect for the holiday season.

Ingredients

• For the Almond Flour Crust:
• 1 1/2 cups almond flour, packed (200g)
• 1/3 cup coconut sugar
• 1/4 cup coconut oil or ghee, melted and cooled
• 1 egg, room temperature
• 1/4 tsp baking soda
• For the Pumpkin Pie Filling:
• 1 can pumpkin puree (15 oz) *
• 2 eggs, room temperature
• 1/2 cup full fat canned coconut milk (use the thick, creamy part) *
• 1/3 cup coconut sugar (add up to 1/4 cup more if you want it sweeter)
• 1/3 cup maple syrup or honey
• 2 tbsp tapioca flour
• 1 tsp vanilla extract
• 3 tsp pumpkin pie spice
• 1 pinch sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or grease it generously.
2. Step 2: In a large bowl, whisk together the almond flour, coconut sugar, and baking soda. Add the egg and melted coconut oil or ghee, then mix until well combined into a moist dough.
3. Step 3: Press the dough firmly into the bottom of the prepared baking dish, spreading it evenly to cover the entire base.
4. Step 4: Bake the crust for 8 minutes, then remove from oven and let cool.
5. Step 5: In a separate large bowl, whisk together tapioca flour, coconut sugar, pumpkin pie spice, and a pinch of sea salt until there are no lumps.
6. Step 6: Add eggs and coconut milk to the dry ingredients and whisk together thoroughly.
7. Step 7: Stir in pumpkin puree and vanilla extract, whisking until the filling is smooth and silky.
8. Step 8: Pour the pumpkin filling evenly over the pre-baked almond flour crust.
9. Step 9: Bake for 45 to 50 minutes, or until the filling is set and no longer jiggles when gently shaken.
10. Step 10: Remove from oven and allow to cool completely at room temperature, about 1 hour.
11. Step 11: Cover and chill in the refrigerator for at least 2 hours or preferably overnight to allow the bars to set fully.
12. Step 12: Once chilled, cut into 9 to 12 equal squares and serve with your favorite toppings such as whipped cream, a dusting of cinnamon, or crushed graham crackers.

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, to avoid extra sweeteners and flavors.
• Butter-flavored coconut oil adds a lovely buttery taste while keeping it dairy-free; ghee or regular coconut oil work well too.
• For a creamier texture, stick to full-fat canned coconut milk and use the thick cream at the top of the can.
• Make these bars a day ahead and chill overnight for the best texture and clean slicing.
• Feel free to substitute honey for maple syrup if preferred.

Storage

Store pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. The texture improves as they chill, becoming more tender and creamy. These bars can also be frozen for up to 1 month; wrap individual squares tightly in plastic wrap and place in an airtight container. Thaw in the refrigerator overnight before serving, or microwave gently for about 20 seconds if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that will affect the flavor and texture of the bars.

Can I make these bars dairy-free?

Yes, using coconut oil and canned coconut milk makes this recipe dairy-free. Avoid ghee or butter if you want to keep it strictly dairy-free.

Pumpkin Pie Bars with Almond Flour Crust and Creamy Pumpkin Filling Recipe

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★★★★★

4.6 from 95 reviews

• Author: Lana
• Total Time: 1 hour 10 minutes
• Yield: 9 to 12 bars 1x
• Diet: Gluten Free

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Description

These pumpkin pie bars feature a creamy, naturally sweetened pumpkin filling blended with coconut milk and warm spices, nestled atop a tender, buttery almond flour crust. Perfectly balanced for a healthier holiday dessert, they bring all the cozy flavors of traditional pumpkin pie in an easy-to-cut bar form that’s gluten-free and made without refined sugars.

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Ingredients

Scale 1x2x3x

Shortbread Crust

• 1 1/2 cups almond flour, packed (200g)
• 1/3 cup coconut sugar
• 1/4 cup coconut oil or ghee, melted and cooled
• 1 egg, room temperature
• 1/4 tsp baking soda

Pumpkin Pie Filling

• 1 can pumpkin puree, 15 oz
• 2 eggs, room temperature
• 1/2 cup canned full fat coconut milk (use thick and creamy top part)
• 1/3 cup coconut sugar (add up to 1/4 cup more if preferred sweeter)
• 1/3 cup maple syrup or honey
• 2 tbsp tapioca flour
• 1 tsp vanilla extract
• 3 tsp pumpkin pie spice
• 1 pinch sea salt

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or grease it generously.
2. Prepare Almond Flour Crust: In a large bowl, whisk together the almond flour, coconut sugar, and baking soda until combined. Add the room temperature egg and melted coconut oil or ghee. Stir or pulse in a food processor until a moist dough forms.
3. Form and Bake Crust: Press the dough firmly and evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 8 minutes. Remove and allow to cool; optionally refrigerate for 5 minutes for best texture.
4. Mix Dry Filling Ingredients: In a large bowl, whisk together the tapioca flour, coconut sugar, pumpkin pie spice, and a pinch of sea salt until no lumps remain.
5. Add Wet Ingredients to Filling: Whisk in the eggs, coconut milk, and maple syrup or honey until fully combined and smooth.
6. Incorporate Pumpkin Puree: Add the pumpkin puree and vanilla extract to the mixture and whisk again thoroughly until smooth with no lumps.
7. Assemble and Bake: Pour the pumpkin pie filling evenly over the pre-baked almond flour crust. Bake in the oven for 45 to 50 minutes or until the filling is set and does not jiggle when moved. A toothpick inserted should come out clean.
8. Cool and Chill: Remove the pumpkin pie bars from the oven and let them cool completely at room temperature (at least 1 hour). After cooling, cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results. This chilling helps the bars set firmly for clean cutting.
9. Serve: Once chilled, cut into 9 to 12 equal-sized squares. Serve topped with whipped cream, a sprinkle of cinnamon, crushed graham crackers, or powdered sugar as desired.

Notes

• Use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Butter-flavored coconut oil provides a richer flavor but regular coconut oil, ghee, or butter can be used instead.
• Make the bars ahead and chill overnight for optimal texture and flavor.
• Canned full-fat coconut milk yields the creamiest filling; the thick top layer is preferred.
• If you want a sweeter filling, add up to an additional 1/4 cup coconut sugar.
• The filling should be firm and not jiggle when done baking.
• Store bars in an airtight container in the fridge up to 5 days; texture improves after chilling.
• Bars freeze well: wrap individually and store up to 1 month; thaw overnight in the fridge before serving.
• Use an oven thermometer to ensure accurate baking temperature.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie bars, almond flour crust, gluten free pumpkin dessert, healthy pumpkin bars, coconut milk pumpkin pie, maple syrup pumpkin pie