Paleo Pumpkin Pie Bars
These Paleo Pumpkin Pie Bars are grain-free, dairy-free and refined sugar-free, but you'd never know! They're creamy, dreamy, sweet + perfectly spiced. They're everything you love about pumpkin pie, but easier!
Servings: 12 bars
Ingredients
Crust
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup chopped pecans
- 1/2 tsp salt
- 6 tbsp melted ghee or coconut oil
- 3 tbsp maple syrup
Filling
- 1 can pumpkin puree 15 oz
- 2 eggs
- 4 tbsp maple syrup
- 1/2 cup coconut milk could use cashew or almond too!
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice.
Instructions
To Make the Crust
- Preheat the oven to 350f or 175c. Line an 8x8 baking dish with parchment paper.
- In a large bowl, combine all of the crust ingredients. Mix until all of the dry ingredients are moistened. It will look like sand - that's okay!
- Pour the dry ingredients into the baking dish. Use your hands or a hard flat surface (like the bottom of a cup) to press the crust into one firm, even layer. Bake for 10 minutes.
- Remove the crust and allow to cook slightly before pouring the filling on top.
To Make the Filling
- While the crust is baking, mix together all of the filling ingredients in a separate bowl. Mix until everyting is thoroughly combined and looks all one color.
- Once the crust cools slightly, pour the filling over it. Smooth the filling so it has an even top.
- Bake for 25-30 minutes or until the bars are set. Allow to cool completely before slicing into 9 or 12 bars!