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!
Prep Time 25 minutes mins
Cook Time 45 minutes mins
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
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