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Pumpkin Pie Bars

Pumpkin pie gets a healthy makeover to make it dairy-free, gluten-free and in bar format. The pumpkin layer is creamy and full of spice with the crust acting as a shortbread cookie.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 9 Bars

Ingredients
  

Crust Layer

  • 1 Cup Coconut Flour
  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Honey
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Sea Salt

Pumpkin Layer

  • 15 Oz Canned Pumpkin Puree
  • 3 Eggs
  • 1/4 Cup Almond Milk
  • 1/2 Cup Maple Syrup
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Pumpkin Pie Spice
  • 1/2 Tbsp Cinnamon
  • 1/4 Tsp Sea Salt

Instructions
 

  • Start by preheating an oven to 350° and lining an 8x8 square baking dish with parchment paper.
  • Next mix all of the crust ingredients in a medium size bowl until thouroughly combined and crumbly.
  • Add the crust mixture the the baking dish and press firmly to evenly cover the pan. Then place in the oven for 8-10 minutes or a little less than golden brown.
  • While the crust is par-baking, mix all of the ingredients for the pumpkin layer in a medium size bowl until thouroughly combined.
  • Once the crust has baked for 8-10 minutes take the pan out of the oven and pour over the pumpkin layer mixture. Place the pan back into the oven for 40 minutes.
  • After the 40 minutes take the pan out and let cool before cutting into 9 bars. Enjoy!
Keyword Dairy Free, Fall Dessert, Gluten Free, Pumpkin Pie