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This Paleo Pumpkin Pie Bars Recipe is creamy, delicious and easy to make! A delicious paleo pie crust paired with a layer of paleo pumpkin pie makes this recipe gluten-free, dairy-free and free of refined sugar.
It’s not secret that I’m a huge pumpkin fan. I pretty much exhaust my use of canned pumpkin during the fall season!
Don’t believe me? Check out my pumpkin spice granola, crockpot pumpkin dump cake, pumpkin pie overnight oats, pumpkin spice cheesecake bites, pumpkin protein balls or pumpkin chocolate chip muffins!
So you can say, I love pumpkin! And since Thanksgiving is on the horizon, it’s about time we give a twist to traditional pumpkin pie and go for a healthy pumpkin pie bar.
I’ve been using variations of the same crust recipe for a ton of different bar recipes lately! It’s a keto pie crust, paleo pie crust and gluten free pie crust that is easily adaptable to any recipe.
Grab a pumpkin space latte and let’s jet off into pumpkin land!
What You Need to Make Paleo Pumpkin Pie Bars
To get started, you will need to gather up your ingredients! As you get started you may be wondering, how is this pumpkin pie recipe paleo?
This pumpkin pie bar recipe is paleo because of a few simple swaps! Here are the ingredients we swapped in this easy pumpkin pie recipe to make it a healthy pumpkin pie bar:
- swap refined sugar for coconut sugar
- replace sweetened condensed milk for coconut cream + coconut sugar
- swap traditional pie crust for our almond flour pie crust
To get started, let’s get going on the healthy pie crust.
How to Make Paleo Pie Crust
To make paleo pie crust you’ll need the following ingredients:
- almond flour
- coconut flour
- coconut sugar
- salt
- pumpkin pie spice
- coconut oil
- vanilla extract
These ingredients are mixed together and pressed into an 8X8 Pyrex baking dish. You will then bake them at 350F for 15 minutes.
How to Make Paleo Pumpkin Pie Filling
While the paleo pie crust is baking, begin making the pumpkin pie filling. These ingredients make up the pumpkin pie filling.
- coconut sugar
- coconut cream
- canned pumpkin
- eggs
- pumpkin pie spice
Spoon the pumpkin pie filling into the pre-baked crust. Bake the crust for an additional 40-45 minutes. The curst is done when the top is set and does not jiggle.
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. Thrive Market ships many products direct to your door at a reduced price!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
Try These Other Healthy Fall Desserts + Treats From Momma Fit Lyndsey
- Pecan Pie Brownies
- Healthy Twix Cookie Bars
- Almond Flour Chocolate Chip Cookies
- Peanut Butter Cup Fat Bombs
- Gluten Free Apple Crisp
- Sugar Cookies
- Chewy Snickerdoodles
- Honey Crisp Apple Pie Bars
- S’mores Bars
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Paleo Pumpkin Pie Bars Recipe
Give these easy pumpkin pie bars a try for Thanksgiving dessert! This healthy Thanksgiving dessert is easy to make ahead for your holiday crowd!
Paleo Pumpkin Pie Bars
This Paleo Pumpkin Pie Bars Recipe is creamy, delicious and easy to make! A delicious paleo pie crust paired with a layer of paleo pumpkin pie makes this recipe gluten-free, dairy-free and free of refined sugar.
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
Filling Ingredients
- 1/2 can coconut cream full fat
- 1/4 cup coconut sugar
- 2 eggs
- 1 14 oz can of pumpkin puree
- 2 tsp pumpkin pie spice
Instructions
Crust Instructions
-
Preheat oven to 350F. Line an 8X8 baking dish with parchment paper.
-
Mix together crust ingredients. Press into baking dish and use a measuring cup to flatten and smooth top. Bake for 15 minutes.
Filling Instructions
-
Combine coconut cream and coconut sugar until well mixed. Add to remaining filling ingredients in a large bowl and mix until well incorporated.
Baking Instructions
-
Add pumpkin filling to pre-baked crust and bake for an additional 40-45 minutes or until the filling is set and does not jiggle.
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