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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or grease it generously.
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.
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.
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.
Add Wet Ingredients to Filling: Whisk in the eggs, coconut milk, and maple syrup or honey until fully combined and smooth.
Incorporate Pumpkin Puree: Add the pumpkin puree and vanilla extract to the mixture and whisk again thoroughly until smooth with no lumps.
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.
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.
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