These Paleo Pecan Pumpkin Pie Bars are your solution to have your pie and snack on it, too – the healthy way! A sweet, creamy but dense, pumpkin spice filling with a chewy crust made of pecans, dates, cinnamon, and a touch of honey make these taste just like pie, yet easy to pick up and eat with your hands! Gluten, grain, and dairy free.
Paleo Pecan Pumpkin Pie Bars – they’re what’s for dessert tonight (and all over the internet) from now until we all do our pumpkin detox sometime between Thanksgiving and Valentines Day. I don’t know actually. I haven’t been around the internet long enough (or wasn’t paying attention, oops) to know the proper timing for seasonally themed recipes. I’m getting the sense it’s like shopping for clothes though, where it’s a season ahead, is that right?
You guys want to know a secret about these bars? Oh the anticipation. It’s actually not a juicy secret at all, but one that could potentially make your life easier if you are thinking of making them. It’s that the pecan layer is optional. Wow, that’s intense. But really, I’ve made these a couple of times, and although the pecan layer adds a “crust” to complete the pumpkin pie effect, they are really, really tasty without it, too.
Yup, there they are, pecan free, which means that they’re also completely nut free this way, since the filling contains coconut flour and no nuts! Pumpkin party trick, right?
Anyway, I personally love pecans (especially when they’re sweetened up!) and anything involving a crust with pecan, dates, maple syrup and cinnamon, so if you have the motivation, a food processor, and a few extra minutes, they really are delicious with the pecan layer. And a little coconut whipped cream if you really want to take your pumpkin consumption seriously. Make the most of it!
And now you see why my kids are on board with Paleo – the treats just make it fun. They are just a little bit spoiled by the pumpkin goodies lately, especially because I make each recipe twice, more if I don’t get it right.
That’s a whole lot of treat-making up in here, and no one’s complaining (with the exception of me, but that’s why I have you guys) about Thanksgiving coming before Halloween this year. I just hope they’re not completely over all of it by the time the holidays actually roll around – that would make me sad. Same goes for me – I want my romance with Thanksgiving to remain strong and survive all the fall-food-porn on social media. It’s hard, but my Thanksgiving love runs deep and we have a long history. I’d really like to make it work.
Paleo Pecan Pumpkin Pie Bars
Paleo Pecan Pumpkin Pie Bars
Ingredients
- For The Pecan Layer - If you prefer a nut-free bar you can omit this layer
- 1 and 1/2 cups pecan halves
- 1 cup dates softened (I microwaved mine in a small amount of water for a minute)
- 1/3 cup unsweetened coconut flakes
- 1 tbsp raw honey
- 1/2 tsp cinnamon
- For the Pumpkin Layer
- 1 cup pumpkin puree
- 1 egg + 1 egg yolk
- 3 tbsp coconut oil melted and cooled
- 1/4 cup organic coconut sugar
- 2 tbsp raw honey
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves*
- * You can sub 3 tsp pumpkin pie spice for all of the spices if preferred.
Instructions
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Preheat your oven to 350 degrees and line an 8 x 8 inch baking dish with parchment paper.
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For the pecan layer - put all the ingredients in a food processor and process on high until you get a dense paste. Press the mixture into the bottom of the parchment-lined baking dish.
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Bake the pecan layer in the preheated oven for 5-7 minutes, remove, and set aside.
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For the Pumpkin Layer - Mix the pumpkin puree, egg and egg yolk, coconut sugar, honey vanilla, coconut oil, and spices together until smooth. Slowly add the coconut flour and mix well.
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Spread the pumpkin layer over the pecan layer evenly. Bake in the preheated oven for 30 minutes, or until the center is set and top begins to brown slightly.
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Remove from oven and let cool completely before cutting into squares.
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Enjoy!
I’m linking up with Foodie Friday today, so visit and check out more yummy, healthy recipes to make this weekend!
What do you think? Is the fall-food-porn (#fallfoodporn?) out of control? Do you like it? Do you prefer not to talk about it? Is this weird? Is it threatening the sacredness of your Thanksgiving?
…And, on that note, have a great weekend – and be safe, people – the pumpkins (and pumpkin spiced treats) on the internet are waiting for you.
Okay, you’re killin’ me! I’m skipping that unnecessary egg and making these 😉
Do you ever send your kids these treats to bring to school? They must be the life of the “class”!!! Making all the little kids lunchboxs look like sad boxes 😉
They do bring things to school – but only the nut free! Actually I can send nuts but only with lunch, not snack. The eggs make them denser and hold together but that’s it, still yummy without 🙂
I say you can never start too early- enjoy all the pumpkin as long as you can! I believe that technically, the day after Thanksgiving is the end of pumpkin season and the beginning of gingerbread season. Luckily i love gingerbread as well.
It IS really good, and I do think fall always feels too short!
I know it’s a little crazy, but I love the fall-food-porn! Pumpkin desserts are one of my favorites (behind chocolate). I love these bars! They will be a good compromise for our house – I prefer pumpkin pie and my husband prefers pecan. Now we don’t have to choose 😉
I feel better about my pumpkin obsession now 🙂 just made a pumpkin and chocolate dessert today!
Gimmie that pumpkin layer!!! YUM 🙂
Bring on the #fallfoodporn!
lol I hear you!
Seasoning cooking definitely seems like seasonal shopping! I think fall is the most popular food-season, if that makes sense.. Or maybe it just seems that way because its everywhere right now! I also think that reading blogs has made me much more aware of this trend:)
I think it is because everyone’s gearing up for the holidays and not yet sick of all the treats! It is total overload on the internet though.
Gorgeous! I made something almost identical to this my first paleo thanksgiving and everyone loved it. In fact I get requests to bring this every year! I made this in a pie but the bars sound delightful:) you always have the best pumpkin goodies!
I made a similar pumpkin pie last year but without the coconut flour, I like it both ways! Truthfully when it’s Thanksgiving day though, I want a pie I have to eat with a fork 🙂 And thank you!
Oh my goodness! Those bars look awesome!!! I can not wait to make these! They look so yummy! I know what I will be adding to my shopping trip this weekend!
Thanks for joining the link up 🙂 We are glad to have you!
Thanks for hosting! And hope you make them and like them 🙂
Considering the pecan layer is what appeals to me the most, I’m going to deem that layer NOT optional. I love me some sweet nuts. 🙂
Agree, sweet nuts make pretty much any dessert better 🙂
OMG these look amazing. I want to eat them for breakfast right NOW! Pinning so I can make for later, thanks for linking up <3
Thanks for hosting and thanks for pinning, you’re awesome 🙂