Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust

Beautiful paleo pumpkin pie bars with an almond flour ‘sugar cookie’ crust. These healthy pumpkin pie bars are grain and gluten free, naturally sweetened, easy to make and a great healthy thanksgiving treat! 

Prep Time
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins

HAPPY THURSDAY and welcome to day 4 of pumpkin week. This recipe could be one of my favorites of the week and one that I think many of you will absolutely adore.

I made these bars because I’m infatuated with pumpkin pie. Like straight up obsessed. But I think I’ve told you that a million times.

paleo pumpkin pie bars in a stack

Ingredients in healthy pumpkin pie bars

The paleo pumpkin pie bar filling is made with simple ingredients that I based off my healthy pumpkin pie recipe and the crust is one of my favorites because it’s soft, doughy and tastes incredibly similar to a soft lofthouse style sugar cookie. The recipe for the crust is just slightly adapted from my AMAZING almond flour sugar cookie recipe so you know you’ll love these bars. Here’s everything you need to make them:

  • Coconut oil: we’re using a bit of coconut oil in the crust for the perfect amount of moisture. You can also use butter or vegan butter.
  • Coconut sugar: you’ll add coconut sugar in the sugar cookie crust and a bit in the filling to naturally sweeten it.
  • Eggs: you’ll need 3 eggs in this recipe – one for the crust and two for the filling. I cannot offer a suggestion for a vegan substitute as the filling consistency relies heavily on the eggs.
  • Vanilla extract: for a little boost of flavor.
  • Almond & coconut flour: the crust is made out of a mix of almond flour and coconut flour to keep it grain and gluten free. So delicious.
  • Baking soda & salt: to help these pumpkin pie bars bake up well.
  • Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial!
  • Almond milk: the filling will need a little extra moisture from almond milk. Feel free to use any milk you’d like.
  • Maple syrup: we’re adding a bit of pure maple syrup to the filling as well for additional sweetness.
  • Pumpkin pie spice: you can use pre-made pumpkin pie spice or make your own with cinnamon, nutmeg, ground ginger and allspice or cloves.
  • Optional toppings: powdered sugar (or my paleo powdered sugar), whipped cream and/or coconut whipped cream

healthy pumpkin pie bars on a wire rack

How to make paleo pumpkin pie bars

The only downside to this recipe is that it needs to cool completely then sit in the fridge for at least 6 hours before you enjoy it. My recommendation? Make it the night before!

  1. Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
  2. In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract. Process for 20-30 seconds until well combined.
  3. Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.
  4. Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. It should be thin, but don’t worry, it will puff up when it bakes. Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.
  5. To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
  6. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
  7. Once ready, cut into 12 bars and serve with whipped cream or powdered sugar. I like to cut off the edges of my bars for a prettier look. Store bars in fridge for up to 5 days.

paleo pumpkin pie bars on a wire rack

How to store healthy pumpkin pie bars

Once your pumpkin pie bars are completely cooled, place them into airtight containers and store it in the fridge for up to 5 days. Enjoy straight from the fridge!

healthy pumpkin pie bars on a wire rack

Can you freeze pumpkin pie bars?

Yes! To freeze these paleo pumpkin pie bars simply let them cool completely, wrap them up well and freeze them for up to 1 month. Before serving let the pumpkin pie bars thaw in the refrigerator overnight.

I love enjoying these bars as is or topping them with whipped cream or powdered sugar. They’re literally the best and perfect for your Thanksgiving table.

See how to make the paleo pumpkin pie bars here

More pumpkin recipes to try

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

Healthy Soft Pumpkin Cookies with Salted Maple Frosting

Healthy Pumpkin Bread with Maple Glaze

Baked Pumpkin Chocolate Chip Oatmeal Cups

Coconut Double Chocolate Pumpkin Bread

If you make these healthy pumpkin pie bars, be sure to leave a comment and rate the recipe below letting me know how you liked it, You can also follow me on Instagram and tag #ambitiouskitchen!

Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust

4.67 from 9 votes
paleo pumpkin pie bars in a stack
Course Dairy Free, Dessert, Gluten Free, Grain Free, Healthy, Paleo, Thanksgiving
Cuisine American
Keyword healthy pumpkin pie bars, paleo pumpkin pie bars
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 12

Beautiful paleo pumpkin pie bars with an almond flour 'sugar cookie' crust. These healthy pumpkin pie bars are grain and gluten free, naturally sweetened, easy to make and a great healthy thanksgiving treat!

Ingredients

  • For the sugar cookie crust:
  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup packed fine almond flour (do not use almond meal)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the filling:
  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk (or can sub coconut milk)
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)
  • Options for topping:
  • Powdered sugar
  • Whipped cream or coconut whipped cream, if desired

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
  2. In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract. Process for 20-30 seconds until well combined. 
  3. Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.
  4. Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. It should be thin, but don’t worry, it will puff up when it bakes. Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.
  5. To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles. 
  6. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
  7. Once ready, cut into 12 bars and serve with whipped cream or powdered sugar. I like to cut off the edges of my bars for a prettier look. Store bars in fridge for up to 5 days.

Recipe Notes

To freeze: simply let them cool completely, wrap them up well and freeze them for up to 1 month. Before serving let the pumpkin pie bars thaw in the refrigerator overnight.

Nutrition
Servings: 12 bars
Serving size: 1 bar (without toppings)
Calories: 183kcal
Fat: 10.6g
Saturated fat: 4.5g
Carbohydrates: 20g
Fiber: 2.5g
Sugar: 15.8g
Protein: 4g

Recipe by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

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