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paleo pumpkin pie shortbread bars

Paleo Pumpkin Pie Shortbread Bars

Maggie Michalczyk, RDN
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!  
Prep Time 15 mins
Cook Time 7 hrs 59 mins
Servings 9 bars

Ingredients
  

  • 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
 

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