These pumpkin pie bars are made with a creamy pumpkin filling made with coconut milk and maple syrup. Paired with a soft, “buttery” almond flour shortbread crust, and a touch of warm spices, this recipe has all the cozy flavors of your favorite pumpkin pie while having a healthier twist.

slices of homemade pumpkin pie bars with coconut milk and maple sryup. You can see two layers, one with an almond flour crust and one with a creamy pumpkin pie filling

Loaded with pumpkin goodness, these delicious and easy pumpkin pie bars are the perfect addition to any holiday spread.

If your family is anything like mine, pumpkin pie is a staple at every Thanksgiving dinner.

These pumpkin pie bars have a healthy twist on the traditional pumpkin pie so you can enjoy your turkey dinner with all the fixings.

You can have your cake and eat it too (well, pumpkin pie in this case).

Ingredients for Almond Flour Pumpkin Pie Bars

Ingredients for pumpkin pie bars with almond flour crust - the pumpkin pie filling part.

For the pumpkin pie filling:

  • pumpkin puree – make sure you use pumpkin puree and not pumpkin pie filling. You can also make your own using my Homemade Pumpkin Puree Recipe.
  • eggs – room-temperatured
  • coconut sugar – If you do not have coconut sugar in hand, you can also use brown sugar. They both give this pumpkin pie bar recipe a hint of caramel flavor.
  • maple syrup – helps add sweetness to the pumpkin filling without using refined sugars.
  • coconut milk – canned full fat coconut milk works the best with this recipe
  • tapioca flour – helps bind gluten-free recipes, improves texture.
  • pumpkin spice – because you can’t have pumpkin pie bars without pumpkin spice!
Ingredients for pumpkin pie bars with almond flour crust - the almond flour crust part.

For the almond flour pie crust:

  • almond flour – this gluten-free alternative is a great ingredient for a delicious crust. Make sure you are using finely ground almond flour, not almond meal. Almond meal has the skins of the almonds creating a coarser, more crumbly texture.
  • eggs– room temperature eggs are best
  • coconut oil or ghee – used in place of butter in a traditional crust recipe. You can also use regular butter here.
  • coconut sugar

How to Make Pumpkin Pie Bars with Almond Flour Crust

These pumpkin pie bars need a little time to set before enjoying, so I recommend making them the night before for best results.

First, preheat the oven to 350 F. Line a 8×8 baking dish with parchment paper or grease it generously. Set aside.

Prepare the Almond Flour Crust:

Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Melt your butter and mix together with your maple syrup, almond and coconut flour until well combined
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Mix until well combined and you get a moist dough
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Form a ball with your dough
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Place the dough in the prepared baking dish and spread evenly, covering the entire bottom of the pan.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Bake in the oven for 8 minutes.

For the best result, allow the dough to rest for about 5 minutes in the fridge.

Prepare the pumpkin pie filling

Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Whisk together the dry ingredients for the pumpkin pie filling until there is no clump left.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Mix in eggs, coconut milk and maple syrup.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Whisk in pumpkin puree.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Whisk again until smooth.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Pour the pumpkin pie mixture over the prepared pie crust.
Step by step instruction on how to make pumpkin pie bars with almond flour crust.
Bake for 45 – 50 minutes until pumpkin filling is set (no longer jiggles).

Remove from oven and allow to cool completely.

Then, cover with plastic wrap and place in the fridge for at least 2 hours, overnight if possible for best results.

Letting the pumpkin pie cool completely before cutting can ensure you to get clean cuts and help prevent the bar crust from crumbling.

Once completely chilled. remove from fridge and cut into 9 – 12 equal-sized squares.

slices of homemade pumpkin pie bars with coconut milk and maple sryup. You can see two layers, one with an almond flour crust and one with a creamy pumpkin pie filling

How to Serve These Delicious Pumpkin Pie Bars

I love to serve these pumpkin pie bars with a little whipped cream on top, a dash of cinnamon, and some crushed graham crackers.

Powdered sugar is another great option as a topping.

What are some of your favorites?

Tips for the Best Pumpkin Pie Bars

  1. Make sure you use pumpkin puree, not pumpkin pie filling, which has additional flavors or sweetener added. Try this easy homemade pumpkin puree recipe.
  2. If available, use butter-flavored coconut oil. It’s still dairy-free but adds a buttery flavor. If you don’t have access to it, you can use ghee. Or regular coconut oil works as well.
  3. Make your pumpkin pie bars ahead of time and allow them to chill overnight for best results.
  4. Although you can use any non-dairy milk in this recipe, canned full fat coconut milk will produce a smoother and creamier texture than other kinds of milk.
  5. I like to mix the pumpkin pie filling in a few separate steps instead of dumpling all the ingredients in one bowl. This can ensure a smooth and silky filling with no clump at all.
slices of homemade pumpkin pie bars with coconut milk and maple sryup. You can see two layers, one with an almond flour crust and one with a creamy pumpkin pie filling

How to Store Pumpkin squares

Store your pumpkin pie bars in an air-tight container in the fridge for up to 5 days.

The texture actually gets even better once they are refrigerated. it is more tender yet creamy and smooth.

Can You Freeze These Pumpkin Pie bars made with Almond Flour Crust?

Just like traditional pumpkin pie, the answer is yes!  Wrap individual bars in plastic and store them in an air-tight container in the freezer. They will stay good in the freezer for 1 month.

Allow the pumpkin squares to defrost in the fridge overnight before serving. (Or, if you can’t wait for it to slowly defrost, carefully microwave for 20 seconds.)

What’s your favorite way to eat pumpkin pie bars? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

slices of homemade pumpkin pie bars with coconut milk and maple sryup. You can see two layers, one with an almond flour crust and one with a creamy pumpkin pie filling

A square of pumpkin pie bar with low carb pie crust is ready to serve with coconut whipped cream and a dash of pumpkin pie spice on top. There is a fork with a bite which makes the texture appear to be creamy.

Get the recipe:Pumpkin Pie Bars {with Almond Flour Crust}

Yield: 9
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
These easy-to-make pumpkin pie bars have a creamy pumpkin filling made with coconut milk and maple syrup. Paired with a byttery almond flour crust, it is the perfect dessert this holiday season.
4.64 stars (25 reviews)
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Ingredients

Shortbread Crust

  • 1 1/2 cup almond flour, packed, 200g
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil or ghee, melted and cooled
  • 1 egg, room temperature
  • 1/4 tsp baking soda

Pumpkin Pie Filling

  • 1 can pumpkin puree, 15 oz
  • 2 eggs, room temperature
  • 1/2 cup coconut milk *, full fat canned
  • 1/3 cup coconut sugar **
  • 1/3 cup maple syrup, or honey
  • 2 tbsp tapioca flour
  • 1 tsp vanilla extract
  • 3 tsp pumpkin pie spice
  • 1 pinch of sea salt

Equipment

Instructions 

  • Preheat your oven to 350 F.

Shortbread Crust

  • In a large bowl, whisk together almond flour, coconut sugar, and baking soda. Add in the egg and melted coconut oil. Combine well. (You can also use a food processor).
  • Firmly press the crust into a 8×8 parchment-lined baking dish.
  • Bake for 8 minutes, then set aside to cool.

Pumpkin Pie Filling

  • In a large mixing bowl, whisk together the dry ingredients – Tapioca flour, coocnut sugar, and pumpkin pie spice, until there is no clump left.
  • Whisk in eggs, coconut milk.
  • Then add in pumpkin puree and mix until smooth.
  • Pour the pumpkin pie filling into the pre-baked pie crust.
  • Bake 45 – 50 minutes or until a toothpick comes out clean. ***
  • Let the pumpkin pie cool completely for at least 1 hour, then chill in the fridge for a couple of hours (or overnight) before cutting.
  • Cut into slices and serve with your favorite toppings.

Notes

  1. *Use the thick and creamy top part of the canned coconut milk.
  2. ** Add an additional coconut sugar up to 1/4 cup if you prefer sweeter pumpkin pies.
  3. *** The pumpkin pie filling should not be jiggling when you move it around.
  4. Make sure your oven has reached the correct temperature before baking. I use an oven thermometer.
Serving: 1g, Calories: 250kcal, Carbohydrates: 24g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Cholesterol: 49mg, Sodium: 60mg, Fiber: 3g, Sugar: 18g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American
slices of homemade pumpkin pie bars with coconut milk and maple sryup. You can see two layers, one with an almond flour crust and one with a creamy pumpkin pie filling