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.
An important note about flours:
Truth be told, I get frequent requests to use coconut and almond flour in my recipes. Since I’m not gluten free myself, sometimes I bake with traditional whole grain flours (and there’s nothing wrong with that). I know that many of you are gluten free, but a majority of you are not.
My goal with this blog is to provide creative, nutritious recipes that tailor to various reader’s wants.
It’s important to know that I do not test all my recipes with multiple different flours, because most of them do not work interchangeably. The ratios of liquid to dry ingredients changes depending on the flour you use. However, most of the time I try to indicate when recipes can be made gluten free, dairy free and/or vegan, which can be found in the note section of each recipe. Whoo hoo!
Anyway for all of you gluten free/grain free/paleo friends, this one is for you. And if you’re new here, check out the gluten free, dairy free, grain free and paleo categories on my site.
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.
These pumpkin pie bar filling is made with simple ingredients: pumpkin puree, coconut sugar, maple syrup, eggs, vanilla and pumpkin spice. I based it off my healthy pumpkin pie recipe that I absolutely love to make (even without the crust!).
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.
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!
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.
P.S. What’s your favorite thing to eat at Thanksgiving?!
If you make these 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!
See how to make the paleo pumpkin pie bars here:
More paleo dessert recipes to try:
Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
- 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
Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract. Process for 20-30 seconds until well combined.
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.
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.
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.
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.
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 by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery