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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 25 minutes
Cook Time 45 minutes
Servings 9 bars


  • 1 8X8 baking pan
  • 1 sheet of parchment paper
  • 1 Whisk
  • 1 mixing bowl
  • 1 spatula


Shortbread crust:

  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • pinch of sea salt

Pumpkin Pie Filling

  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup full-fat coconut milk
  • 1 tbsp. arrowroot powder or cornstarch
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. cloves
  • 1/4 tsp. sea salt


  • Preheat oven to 350 degrees F. Line an 8X8 pan with parchment paper to easily lift out the bars after baking.
  • In a medium bowl mix together the almond flour, coconut oil, maple syrup, vanilla and salt until a dough forms.
  • Use a spatula to press the dough into the baking dish in an even layer. Use a fork to poke a couple of wholes in the crust and bake for 10-15 minutes until the corners are slightly golden brown.
  • While the crust bakes, combine all of the pumpkin pie filling ingredient in a bowl. Whisk until smooth and combined.
  • Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
  • Pour the pumpkin pie filling onto the crust. Use a spatula to make sure it's evenly spread out. Bake for approximately 45 minutes until the center is set.
  • Let cool, refrigerate and then cut into bars for serving.
  • Top with 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