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paleo pumpkin pie shortbread bars

Paleo Pumpkin Pie Shortbread Bars

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 51 minute
  • Yield: 9 bars 1x
  • Category: pumpkin recipes
  • Method: bake
  • Cuisine: american

Description

Gluten and dairy free pumpkin pie bars taste like a slice of pumpkin pie!  Sweetened naturally and full of pumpkin-y goodness, you’ll love how easy they are to make and delicious!  


Ingredients

Scale

For the shortbread crust: 

  • 2 ½ cups blanched almond flour
  • ½ cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • couple pinches of sea salt

For the pumpkin pie filling: 

  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup full-fat coconut milk 
  • 1/4 cup coconut sugar 
  • 3 tbsp. cornstarch 
  • 1 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice 
  • 1/4 tsp. sea salt

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Mix together the ingredients for the shortbread crust together in a bowl. 
  3. Add the mixture to a 8X8 square baking pan with parchment paper and press it into the corners to make an even layer.
  4. Combine the filling ingredients in a small bowl and pour the filling into the prepared crust and smooth over with a spatula or spoon.
  5. Bake for 45-50 minutes in the middle of the oven, until the filling it not jiggly. It will look exactly like pumpkin pie!
  6. Let cool and cut into approximately nine pieces. 
  7. Top with pumpkin spiced whipped cream or coconut cream, and pecan pieces if desired. Store covered in the fridge for up to a week. 

Keywords: pumpkin pie bars; paleo pumpkin pie bars