Paleo pumpkin pie bars are the perfect treat when there’s a crisp breeze in the air, the leaves are rustling in the wind, and the golden hues of autumn’s warmest colors are all around you. That’s the exact moment when I want one of these to be in your hand! Sounds pretty good, doesn’t it?
I love these refined sugar free pumpkin treats because they evoke the feelings of fall and the flavors of your coziest October afternoon. The crust of these paleo pumpkin pie bars is made with one of my favorite pumpkin granolas from Purely Elizabeth, which completes each bite with a subtle crunch.
To sweeten these bars I used manuka honey, which is know for it’s antibiotic and antimicrobial properties and is allowed on the paleo diet because it’s found in nature and has been consumed for many years. Although I don’t strictly adhere to the paleo diet, I do like making paleo pumpkin desserts because I make (and eat!) a lot of them. Any time I can make them with real, high-quality ingredients I will!
Manuka honey is derived from the Manuka tree and has been found to inhibit problematic bacterial pathogens. Is eating manuka honey healthy? It turns out that honey consumption can have other therapeutic benefits, including anti-inflammatory, anti-oxidant and prebiotic (prebiotics promote the growth of good bacteria in the gut) properties. Properties like this are consistent across various types of honey, not just manuka, but it’s unique taste made me want to experiment with how it would be when baked.
In my opinion the honey really gave these bars that pie like texture and sweetness (without being overly sweet!) that complemented the granola and date crust perfectly! I could eat these bars all year-round, and let’s be honest, I probably will! Add a little bit of my pumpkin spice almond butter on top of a small piece and call that dessert, or make them extra pie-like by adding a vanilla frosting or whipped cream. Anyway you slice them (for some reason I’ve never been good at slicing into perfect squares!) these are sure to be a fall favorite.
Pumpkin pie in heavenly bar form, why not?! These pumpkin pie bars capture the texture of pumpkin pie in bar form and the date and granola crust give them the extra crunch that pie just simply doesn’t have!
- 1/2 bag purely elizabeth Ancient Grain Granola, Pumpkin Fig, 3 Count
- 10 pitted dates, soaked
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup raw manuka honey
- 1/2 cup coconut oil, warmed if solid
- 1 tsp. vanilla extract
- 1 1/4 cup Bob’s Red Mill Paleo Baking Flour, 16-ounce
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- 1 tsp. baking powder
For the crust:
- In a food processor combine soaked dates and Purely Elizabeth granola. Pulse until mixture is is sticky and in clumps.
For the bars:
- Preheat the oven to 350 degrees.
- Press granola crust into the bottom of an 8X8 square baking pan. Set aside.
- Combine eggs, pumpkin puree, honey, coconut oil and vanilla extract in a medium sized mixing bowl and mix until well combined.
- In a separate bowl, combine the Bob’s Red Mill paleo flour, pumpkin pie spice, sea salt and baking powder and stir with a fork until well combined.
- Slowly add the pumpkin mixture to the paleo flour mixture, using the hand mixer on low speed until well combined.
- Pour the mixture into the baking pan over the crust, and set in the preheated oven on the center rack. Bake for 35-40 minutes or until the center it just set. Remove from oven and allow to cool completely before serving. Enjoy!
To make this recipe paleo omit the crust or make a similar crust with paleo granola. Regular honey can be substituted for Manuka honey. You can substitute 1 cup almond flour and 1/4 cup coconut flour for paleo baking flour. Be sure to soak your dates before processing!
PIN THESE PALEO PUMPKIN BARS: