Pumpkin Pie Bars – Paleo/GF/DF/SF

Pumpkin Pie Bars


If you’re tired of the same ‘ol pumpkin pie for the Holidays, or you’re looking for that quick-to-make Fall inspired dessert for your next get-together, look no further than these amazingly simple Pumpkin Pie Bars! Straight from the pages of my book, Make Ahead Paleo, I give you this sneak peak recipe to hopefully make your Holidays a little easier – and tastier!


Pumpkin Pie Bars 2


I love these bars because I can make them ahead of time and freeze them before the big day, freeing me up to enjoy my family and friends. Best of all, they bring the best of a pumpkin pie, cookie, and crumble into one delectable, handheld treat!



Pumpkin Pie Bars
Yields 16
gluten free, grain free, dairy free, soy free, paleo
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  1. 1½ cups raw walnuts or pecans
  2. ¼ cup coconut flour, sifted
  3. ¼ cup arrowroot starch
  4. Pinch of sea salt
  5. 1 egg
  6. 2 TBSP pure maple syrup
  1. 1½ cups pumpkin puree (15-ounce can)
  2. 1½ tsp cinnamon
  3. ¼ tsp nutmeg
  4. ¼ tsp ground ginger
  5. ¼ tsp ground cloves
  6. 1 tsp arrowroot starch
  7. Pinch of sea salt
  8. 1⁄3 cup pure maple syrup
  9. 3 eggs
  10. 2 tsp pure vanilla extract
  11. ¼ cup coconut milk
  1. 1 cup raw walnuts or pecans, coarsely chopped
  2. ¼ cup almond flour
  3. ¼ tsp cinnamon
  4. 1 TBSP pure maple syrup
  5. 1 TBSP coconut oil, melted
  1. 1) Preheat your oven to 350°F.
  2. 2) Make the crust. In a food processor, pulse the walnuts or pecans into a coarse meal.
  3. 3) In a small bowl, combine the chopped nuts, coconut flour, arrowroot starch, and sea salt.
  4. 4) Add the egg and maple syrup to the bowl, and mix well.
  5. 5) Grease an 8” x 8” glass dish with coconut oil or ghee. Press the crust mixture evenly into the dish. You will want to grease your hands well so that the batter doesn’t stick to your skin.
  6. 6) Bake the crust for 12-14 minutes or until they are golden brown and the center is set.
  7. 7) Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
  8. 8) In a small bowl, combine the topping ingredients, and mix well with a spoon.
  9. 9) When the crust is done, remove it from the oven, and pour the filling over the hot crust.
  10. 10) Sprinkle the topping evenly over the filling. Bake for an additional 40-45 minutes or until the center is set.
  11. 11) Let cool completely before slicing into bars.
  12. 12) Store the bars in an airtight container in the refrigerator. You can also freeze the cooled bars in an airtight container or freezer bag until needed.
Adapted from Make Ahead Paleo
Adapted from Make Ahead Paleo
The Healthy GF Life http://thehealthygflife.com/


  1. Kristin Anderson says:

    Can these be made without eggs?

    • I haven’t tested this recipe without eggs so I can’t say at the moment. When I get a chance to test it, I’ll post a recipe here for you! Thanks!


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  4. […] Click here to follow the link and check them out at Healthy GF Life blog, written by Tammy Credicott. I’ve thought about adding some kind of apple compote to the topping, but haven’t tried it yet. I highly recommend Tammy’s book, Make Ahead Paleo!  Happy Saturday, happy eating and GO CYCLONES 🙂 […]

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