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pumpkin pie bars with almond cookie crust

Pumpkin pie bars with almond cookie crust

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 bars 1x
  • Category: Desser
  • Method: Bake
  • Cuisine: American


These pumpkin pie bars are paleo, vegan, gluten-free and totally delicious!




Pumpkin pie filling: 


  1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper
  2. Add all the crust ingredients to a food processor and pulse until combined. The dough should be sticky when you press with your fingers. (If it’s not, add a bit more coconut oil)
  3. Press the crust into the bottom of your pan and bake for 8-10 minutes. Remove from oven and let cool.
  4. Add all the pumpkin pie filling ingredients to a high-speed blender or food processor and blend until smooth and creamy. Taste the mixture and adjust if you prefer it a bit sweeter.
  5. Pour the filling into the pan and spread evenly.
  6. Bake at 350 degrees F for 35 minutes. Remove and let cool, then transfer to the fridge to set for at least 2 hours.
  7. Cut into squares and serve.


Making homemade pumpkin puree will make these bars even better!

Optionally top with coconut whipped cream and a sprinkle of cinnamon


  • Serving Size: 1 bar
  • Calories: 429
  • Sugar: 16g
  • Fat: 7g
  • Saturated Fat: 5g
  • Carbohydrates: 29g
  • Fiber: 6g
  • Protein: 2g

Keywords: healthy pumpkin pie recipe, paleo pumpkin pie recipe, vegan pumpkin pie recipe