These paleo pumpkin pie bars have a tender almond flour shortbread crust and a creamy pumpkin filling sweetened with pure maple syrup. They’re an easy way to enjoy classic pumpkin pie flavor without rolling out a pie crust! Gluten free and dairy free, these bars are perfect for fall gatherings, Thanksgiving, or a make-ahead weekend dessert.
Pumpkin pie is one of my favorite holiday desserts, but sometimes I want something that’s simpler to prepare and easy to slice into smaller servings. These pumpkin pie bars give you that same warmly spiced filling with a quick press-in crust.
I started with the filling from my classic paleo pumpkin pie and paired it with an almond flour shortbread base. The crust comes together in one bowl, with no food processor, rolling pin, or dough chilling needed.
Once the bars have chilled, you can lift the whole batch out of the pan and cut neat squares. Add a little coconut whipped cream and cinnamon, and you have a holiday dessert you can prepare the day before serving!
Why You’ll Love These Pumpkin Pie Bars
- Easy almond flour crust: Just mix, press into the pan, and prebake.
- Creamy pumpkin filling: Full-fat coconut milk adds richness while keeping the bars dairy free.
- Classic fall flavor: Pumpkin pie spice, cinnamon, vanilla, and maple syrup in every bite.
- Great for making ahead: An overnight chill makes serving day easier.
- Flexible portions: Slice into 16 small squares for a dessert spread or 9 generous bars.
If you’ve made my pumpkin bars with cream cheese frosting, these offer a different texture: a distinct shortbread base topped with pumpkin custard, finished with optional whipped cream.
What You Need to Make Paleo Pumpkin Pie Bars
Here’s what you’ll need for the crust and filling. The full measurements are in the recipe card below.
Almond Flour Shortbread Crust
Blanched almond flour: Finely ground blanched almond flour gives the crust a tender texture. Use this rather than coarse almond meal.
Tapioca flour: A small amount helps give the almond flour crust structure.
Maple sugar: Adds sweetness without introducing extra liquid to the dough.
Refined coconut oil: Provides richness with a neutral flavor. Measure it melted, then let it cool slightly before mixing with the egg yolk.
Egg yolk: Helps bind the crust while keeping it tender.
Vanilla extract and fine sea salt: Round out the shortbread flavor.
Pumpkin Pie Filling
Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which already contains sweetener and spices.
Full-fat canned coconut milk: Stir or blend the entire can until smooth before measuring. You want an even mixture of the coconut cream and liquid.
Pure maple syrup: Sweetens the filling and complements the pumpkin and warm spices.
Eggs: Three whole eggs give the filling its custard structure.
Pumpkin pie spice and cinnamon: This recipe uses both for a generously spiced filling.
Tapioca flour: A tablespoon helps the filling set while retaining its creamy texture.
Vanilla extract and sea salt: Bring the flavors together.
How to Make Pumpkin Pie Bars
Prepare the Pan and Crust
Preheat your oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
Stir together the almond flour, tapioca flour, maple sugar, and salt. Add the melted and slightly cooled coconut oil, egg yolk, and vanilla. Mix until you have an evenly moistened dough that holds together when pressed.
Press firmly into an even layer across the bottom of the pan, including the corners.
Bake for 12–15 minutes, until the crust is set and lightly golden around the edges. Let it stand for 5 minutes before adding the filling.
Mix the Pumpkin Filling
Whisk together the pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, tapioca flour, and salt until smooth.
Gently whisk in the eggs one at a time, mixing just until combined. There’s no need for an electric mixer—avoid beating excess air into the custard.
Bake
Pour the filling over the warm, partially baked crust and smooth the top.
Bake for approximately 40–50 minutes, beginning to check at 35 minutes. Look for set edges and a slight, cohesive wobble in the center when you gently nudge the pan. The middle should no longer look liquid or ripple across the surface.
Cool, Chill, and Slice
Cool the bars in the pan on a wire rack for approximately 1–1½ hours, then refrigerate. Chill for at least 4 hours, preferably overnight, before slicing.
Use the parchment to lift the chilled bars onto a cutting board. Cut with a sharp knife, wiping the blade between slices. Add coconut whipped cream just before serving.
Tips for the Best Pumpkin Pie Bars
Use an 8-inch square metal pan. Pan size affects the thickness of the layers and the baking time. A 9-inch square pan will produce thinner bars.
Press the crust evenly. Pay attention to the corners so the base has a consistent thickness.
Don’t skip prebaking. Baking the crust before adding the custard helps it set beneath the moist filling.
Mix the coconut milk thoroughly. Measuring only the separated coconut cream or watery liquid will change the filling.
Use visual cues for doneness. The center should still wobble slightly when the bars come out. Don’t wait until the filling is completely firm in the oven.
Slice after chilling. The filling and crust both firm up in the refrigerator, making the bars easier to lift and cut.
Make-Ahead and Storage Instructions
These pumpkin pie bars are a convenient dessert to prepare the day before a gathering. Bake, cool, and refrigerate overnight, then slice before serving.
Store covered in the refrigerator for up to 4 days. Keep whipped cream separate and add it to individual bars when serving.
For the cleanest slices, cut the bars cold. Serve chilled or let individual portions sit briefly at room temperature before enjoying.
Frequently Asked Questions
Can I use coconut sugar in the crust?
Coconut sugar can replace the maple sugar, although the crust will be darker and have a slightly different flavor. Maple sugar gives it a lighter color.
Can I replace the almond flour with coconut flour?
No. Coconut flour absorbs much more moisture and won’t work as a direct substitute in this crust.
Can I use carton coconut milk?
Full-fat canned coconut milk is recommended. Coconut milk beverages sold in cartons are thinner and won’t provide the same richness.
Do I need to refrigerate pumpkin pie bars?
Yes. Store these custard-filled bars in the refrigerator after cooling. Refrigerate within 2 hours of removing them from the oven.
How do I know when the pumpkin filling is done?
The edges should look set, with a slight wobble in the center. If the center looks liquid or sloshes when the pan is nudged, it needs more time.
Why should I chill the bars before cutting?
Chilling allows the custard to finish setting and the crust to firm up. Cutting too soon can leave you with soft slices that are difficult to lift.
More Paleo Desserts for Fall
If you love these pumpkin pie bars, try these next:
- Classic Paleo Pumpkin Pie
- Paleo Apple Pie
- Paleo Apple Crumble Pie
- Pumpkin Bars with Cream Cheese Frosting
- Paleo Pumpkin Snickerdoodles
- Pumpkin Cheesecake {Paleo + Vegan}
- Pumpkin Donuts with Maple Icing
I hope these pumpkin pie bars earn a spot on your fall dessert table! If you make them, leave a comment and rating below – I’d love to hear how you served them.
Paleo Pumpkin Pie Bars
Ingredients
Shortbread Crust:
- 1½ cups blanched almond flour
- ¼ cup tapioca flour or arrowroot
- ¼ cup maple sugar
- ¼ teaspoon fine sea salt
- ¼ cup refined coconut oil melted and cooled slightly
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Pumpkin Filling:
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- ⅔ cup full-fat canned coconut milk blended smooth before measuring
- ⅔ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1 tablespoon tapioca flour or arrowroot
- ¼ teaspoon fine sea salt
- 3 large eggs at room temperature
Optional Toppings:
Instructions
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Prepare the pan: Preheat your oven to 350°F. Line an 8-inch square light metal baking pan with parchment paper, leaving an overhang on two sides.
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Mix the crust: In a mixing bowl, stir together the almond flour, tapioca flour, maple sugar, and salt. Add the melted and slightly cooled coconut oil, egg yolk, and vanilla. Stir until evenly combined. The dough should hold together when pressed.
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Prebake: Press the dough firmly into an even layer across the bottom of the pan, reaching the corners. Bake for 12–15 minutes, until set and lightly golden around the edges. Let stand for 5 minutes. Leave the oven at 350°F.
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Prepare the filling: Whisk together the pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, tapioca flour, and salt until smooth. Gently whisk in the eggs one at a time, just until combined.
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Bake: Pour the filling over the warm crust and smooth the top. Bake for approximately 40–50 minutes, beginning to check at 35 minutes. The edges should be set and the center should have a slight wobble when gently nudged, without a liquid ripple. If needed, continue baking in 5-minute increments. Loosely tent with foil if the edges brown too quickly.
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Cool and chill: Cool in the pan on a wire rack for approximately 1–1½ hours, then refrigerate. Refrigerate within 2 hours of baking. Chill for at least 4 hours, preferably overnight.
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Slice and serve: Lift out using the parchment paper. Slice cold with a sharp knife, wiping the blade between cuts. Top with coconut whipped cream and a light sprinkle of cinnamon, if desired.
Recipe Notes
- Coconut milk: Blend or thoroughly stir the contents of the can before measuring so the cream and liquid are evenly combined.
- Baking time: Start checking at 35 minutes and use the filling’s appearance as your guide. Remove when the edges are set and the center retains a slight wobble.
- Servings: Cut into 16 small bars or 9 generous portions.
- Make ahead: Prepare the day before serving and refrigerate overnight.
- Storage: Refrigerate covered for up to 4 days. Add whipped cream just before serving.
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