These Healthy Pumpkin Pie Bars are the ultimate healthy pumpkin dessert, perfect for fall treats and holiday dessert indulgence.
Just like classic pumpkin pie, but in a convenient bar form!
Made with paleo, gluten-free, and dairy-free ingredients, these bars are sure to be a hit with your family and friends.
Why We Love Pumpkin: At our house, we can’t get enough of pumpkin-inspired dishes, whether it’s Pumpkin Chicken Chili or Healthy Pumpkin Cheesecakes.
In fact, I’m so obsessed with pumpkin that I’ve been creating healthy pumpkin recipes like crazy, proving that you can never have too much pumpkin goodness!
Delicious Pumpkin Pie Bars (Paleo, Gluten-Free, Dairy-Free)
Holiday Recipe Highlights:
– Wholesome Ingredients: These pumpkin pie bars are crafted with nourishing ingredients, including ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, and a delightful blend of spices such as cinnamon, ground ginger, allspice, and nutmeg.
– Almond Flour Goodness: The almond flour used in this recipe makes these bars versatile and accommodating for various dietary preferences and allergies. It’s gluten-free, dairy-free, nut-free, soy-free, sugar-free, grain-free, and relatively low in carbs compared to white flour. Please note that substituting the flours is not recommended (see notes below for details).
– Easy Preparation: While this recipe may require a bit more effort compared to some of our others, we assure you it’s worth it! The result is a perfectly indulgent yet guilt-free pumpkin treat that will leave you craving more.
– Make-ahead: This Healthy Pumpkin Pie Bars recipe is an excellent choice for make-ahead preparations, making it a stress-free and convenient dessert option for gatherings, parties, or holiday celebrations.
To make these healthy pumpkin pie bars you’ll need:
(See the recipe card below for full ingredient list with quantities & instructions)
- almond flour
- tapioca flour
- pumpkin puree
- ghee
- eggs
- coconut sugar
- vanilla extract
- maple syrup
- salt
- spices: cinnamon, ground ginger, all spice, and nutmeg
How to Make Pumpkin Pie Bars:
- Prepare the Crust: Mix all the crust ingredients with a fork to create a smooth dough. Press the dough into an 8×8 baking pan and bake for 10 minutes.
- Create the Filling: In a large mixing bowl, whisk together all the filling ingredients until smooth. Pour the filling over the parbaked crust.
- Bake to Perfection: Bake the bars for 40-45 minutes, or until the filling is set and no longer jiggly.
- Chill and Serve: Allow the bars to cool completely, then cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Refrigerate for at least 7-8 hours or overnight. Serve chilled with a dollop of coconut whipped cream, powdered sugar, or a sprinkle of cinnamon or pumpkin pie spice.
Storage and Serving Tips:
– Refrigeration: Store the bars in the refrigerator, ideally with plastic wrap pressed onto the top to maintain freshness. They can last up to one week.
– Reheating: If you prefer warm pumpkin pie bars, simply heat in the microwave for 20-30 seconds.
– Freezing: While we haven’t tested freezing these bars, they should freeze well in an airtight container.
Substitutions for healthy pumpkin bars
Please Note: While I usually offer substitutions for my recipes, this one is not as flexible. Making any swaps may result in an undesirable outcome. The crust’s almond and tapioca flours, as well as the eggs in the filling, are essential for the texture and taste. I encourage you to follow the recipe as written for the best results.
Enjoy these Healthy Pumpkin Pie Bars as a guilt-free and delicious treat, perfect for any autumn occasion!
Other Dessert Recipes
If you’re looking for other healthy desserts check out these easy recipes:
Healthy Pumpkin Pie Bars
Indulge in the delectable goodness of Healthy Pumpkin Pie Bars - the ultimate guilt-free pumpkin dessert!
These bars embody all the flavors of a classic pumpkin pie, but in a more convenient and delightful format.
Plus, they are perfectly suited for a paleo, gluten-free, and dairy-free lifestyle. Treat yourself to a slice of pure pumpkin perfection!
Ingredients
For the Crust:
- 1/4 cup ghee, melted and cooled
- 1 egg
- 1/2 cup coconut sugar
- 1 cup almond flour
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
For the Filling:
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1.5 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease or line an 8x8 baking pan with parchment paper. It's better to use a glass or light aluminum pan to prevent the crust from getting too brown while baking.
Prepare the Crust:
- In a medium bowl, mix together the melted ghee, egg, and coconut sugar until well combined.
- Add the almond flour, tapioca flour, vanilla extract, cinnamon, and salt to the bowl. Stir until everything is thoroughly mixed and forms a smooth dough.
Bake the Crust:
- Moisten your hands with water to prevent sticking, then press the dough into the prepared baking pan, creating an even layer.
- Bake the crust in the preheated oven for 10 minutes. After baking, remove from the oven and let it cool while you prepare the filling.
Make the Filling:
- In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Keep whisking until the mixture becomes smooth and well combined.
Assemble and Bake:
- Pour the filling over the parbaked crust, spreading it evenly to cover the entire surface.
- Return the pan to the oven and bake for 40-45 minutes. The bars are ready when the filling is set and no longer jiggly.
Cool and Chill:
- Allow the pumpkin pie bars to cool completely in the pan.
- Once cooled, cover the bars with plastic wrap, making sure the wrap touches the top of the bars to prevent a skin from forming. Refrigerate for at least 7-8 hours or overnight for best results.
Serve and Enjoy:
- Slice the chilled pumpkin pie bars into squares.
- Serve them chilled, and for added indulgence, top with coconut whipped cream, powdered sugar, or a dusting of cinnamon or pumpkin pie spice.
Storage:
- Store any leftovers in the refrigerator. They can be kept fresh for up to one week.
- If you prefer to warm them, simply heat in the microwave for 20-30 seconds.
Notes
Please Note: While I usually offer substitutions for my recipes, this one is not as flexible. Making any swaps may result in an undesirable outcome. The crust's almond and tapioca flours, as well as the eggs in the filling, are essential for the texture and taste. I encourage you to follow the recipe as written for the best results.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 280Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 77mgSodium 57mgCarbohydrates 36gFiber 3gSugar 29gProtein 5g
