Pumpkin Pie Bars {with Almond Flour Crust}
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.
Servings: 9
Calories: 250kcal
Equipment
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
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 8x8 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
- *Use the thick and creamy top part of the canned coconut milk.
- ** Add an additional coconut sugar up to 1/4 cup if you prefer sweeter pumpkin pies.
- *** The pumpkin pie filling should not be jiggling when you move it around.
- Make sure your oven has reached the correct temperature before baking. I use an oven thermometer.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 60mg | Fiber: 3g | Sugar: 18g