Paleo Pumpkin Pie Bars with Shortbread Crust

Paleo pumpkin pie bars with shortbread crust are a delicious and easy to make pumpkin treat. Each bar is like a bite-sized slice of pumpkin pie made with simple, nutrient dense ingredients!

This post was originally posted in October 2019 and updated in October 2021.

These little bite-sized pieces of pumpkin pie are a fun and flavorful dessert to make for any occasion this fall! The shortbread crust is a twist on a classic pumpkin pie that you will love!

I truly cannot believe it’s October, and while I’ve been doing all things pumpkin on Instagram since August, it finally feels like fall here in Chicago, which makes me so happy! There are more leaves on the ground, and fall foliage around the city wherever you turn! Fall in Chicago is a magical time and I think its’ the best time to visit if you’re planning a trip.

You know how lunch dessert is a thing? Well these pumpkin pie bars are the perfect little after lunch treat in the fall that will hit the spot for something sweet in a healthy way.

Made gluten and dairy free and sweetened naturally with maple syrup, these bars are nutrient dense and pack everything you love about pumpkin pie into each bite.

Save this recipe for Friendsgiving or Thanksgiving if you’re looking to bring something healthier to the table that does not skimp on flavor, taste or texture! They’re fun for something different instead of traditional pumpkin pie!

I made these bars in an 8X8 square baking dish and sprayed the bottom with cooking spray when I made them at first but found that lining the pan with parchment paper is the best for easy removal from the pan.

Ingredients for Paleo Pumpkin Pie Bars

• Pumpkin Puree — you’re going to use an entire can of pumpkin to make this pumpkin pie shortbread bars!
• Egg
• Blanched Almond Flour — this is going to give the bars the look and feel of shortbread.
• Coconut Oil
• Full-Fat Coconut Milk — I recommend using full-fat coconut milk and not low-fat or light.
• Maple Syrup — if you don’t have maple syrup on hand, light brown sugar would also work.
• Pumpkin Pie Spice — substitute cinnamon if you don’t have pumpkin pie spice on hand.
• Cloves — cloves are the secret ingredient for really bringing out the flavor in any pumpkin baked good.
• Vanilla Extract
• Salt
• Optional Toppings: coconut cream, whipped cream, pecan pieces, pumpkin spice

equipment / utensils:

• 8X8 baking pan
• parchment paper
• high-speed blender
• mixing bowl
• spatula

How to Make Pumpkin Pie Bars with Shortbread Crust

1. Pre-bake the crust. The first step in making these bars in making the crust. You will combine all of the crust ingredients and then bake the crust in the oven for 15 minutes.
2. Blend the pumpkin pie filling ingredients. Making the pumpkin pie filling is easy! All you have to do is add all of the ingredients to a blender and blend till smooth.
3. Bake the pumpkin pie bars. Pour the filling on top of the crust and bake until the bars are set. The hardest part will be waiting until they have cooled to cut into them (I promise it’s way less messy when the bars are cooled versus cutting them when they’re still warm!).
4. Top with coconut whip/whipped cream and enjoy! These bars are best served cold with whipped cream or coconut whip and chopped pecans and pumpkin spice on top!

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!  

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings 9 bars

Equipment

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

Ingredients

  

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

Instructions

 

• 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

Fall in Love With These Pumpkin Recipes Too

• Best Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Blondies {GF & DF}
• Pumpkin Cookie Protein Bites {GF & DF}
• Pumpkin Cashew Cream Cheese {V}
• Paleo Blueberry Shortbread Bars (for a summer take on this recipe!)

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