As the leaves start to change and the air becomes crisp, there’s an undeniable urge for cozy fall flavors to take center stage. For me, that means one thing: revisiting childhood memories gathering around the dining table, savoring a classic pumpkin pie with family during the holidays. But as my food journey led me towards healthier choices, I was determined to create a recipe that captures that nostalgic essence without the refined sugars and gluten. Enter my delightful Paleo Pumpkin Pie Bars!
These bars are not just a gluten-free alternative; they are a wholesome way to indulge in the rich, creamy taste of pumpkin pie. The combination of coconut flour, rich pumpkin puree, and warm spices creates a dessert that is not only delicious but also nourishing. Imagine biting into a tender, flavorful bar that melts in your mouth while reminding you of all those cozy family gatherings. What’s special about these Paleo Pumpkin Pie Bars is that they blend tradition with nutrition, making each bite guilt-free.
In this post, you’ll not only learn how to whip up these delicious bars but also discover tips to customize them to your liking. By the end of this recipe, you’ll find yourself eager to share them with your family and friends, creating new memories centered around these delectable treats.
WHAT ARE Paleo Pumpkin Pie Bars?
Paleo Pumpkin Pie Bars are a delightful take on the traditional pumpkin pie, crafted specifically for those seeking a healthier lifestyle without sacrificing flavor. Originating from the Paleo diet’s emphasis on whole, unprocessed foods, these bars combine simple ingredients like coconut flour and pure pumpkin puree to create a deliciously moist and spicy treat.
The taste is reminiscent of the beloved classic—with each bite filled with the cozy warmth of cinnamon and nutmeg, a rich pumpkin flavor, and a sweet hint of vanilla that ties everything together. Unlike their heavy, conventional counterparts, these bars have a light, moist texture thanks to the coconut milk and eggs, making them utterly irresistible.
You’ll find that these delicious bars are perfect for fall gatherings, Thanksgiving dessert tables, or a weeknight treat while cozying up under a blanket. They embody comfort and home, all while being completely nourishing and satisfying.
WHY YOU’LL LOVE THIS RECIPE
- Wholesome Ingredients: With only natural sweeteners and nutritious ingredients, these bars eliminate refined sugars and grains. Say goodbye to guilt! Instead, you can enjoy a rich dessert that aligns with your dietary choices.
- Cost-Effective & Easy to Make: Why spend your hard-earned cash on store-bought desserts that can’t compete with homemade goodness? This recipe is budget-friendly and can be whipped up in about an hour, with minimal cleanup!
- Customization Galore: Whether you’re vegan, need a nut-free option, or want to amp up the spices, these bars are versatile. You can easily adjust the sweetener or include your favorite mix-ins like walnuts or dark chocolate chips for a fun twist.
- Perfect for Any Occasion: From Halloween parties to Thanksgiving feasts, these Paleo Pumpkin Pie Bars are designed to impress. They serve beautifully and are a great way to share a slice of joy with friends and family.
- Ease of Preparation: The recipe is straightforward, making it perfect even for beginner bakers. With just a few simple steps, you’ll have a sweet treat to showcase.
INGREDIENTS SECTION
Here’s what you’ll need to create these mouthwatering Paleo Pumpkin Pie Bars:
- 1 Tasse Kokosmehl (Coconut Flour): A gluten-free alternative that adds a subtle coconut flavor. Make sure to sift it for a lighter texture.
- 1/4 Tasse Arrowroot-Pulver oder Maisstärke (Arrowroot Powder or Cornstarch): This helps with binding and adds softness.
- 1 Teelöffel Zimt (Cinnamon): A warm spice that brings the essence of fall into your bars.
- 1 Teelöffel Backpulver (Baking Powder): To give your bars a lift.
- 1/2 Teelöffel Natron (Baking Soda): Works with the acid in the coconut milk for that perfect rise.
- 3 große Eier (Large Eggs): Vital for the structure and moisture of the bars. Preferably use organic eggs for best results.
- 1/2 Tasse Kokosmilch (Coconut Milk): Opt for full-fat coconut milk for creaminess.
- 1 Dose Kürbispüree (2 Tassen) (Canned Pumpkin Puree): Make sure it’s 100% pumpkin for the best flavor.
- 1 Esslöffel Kürbiskuchengewürz (Pumpkin Pie Spice): Enhances the delectable fall flavor.
- 2 Teelöffel Vanilleextrakt (Vanilla Extract): Adds depth and sweetness.
- 1/4 Tasse Xylitol oder Lakanto-Monkfrucht-Süßstoff oder Kokoszucker (optional): Sweeteners can be adjusted based on your preference.
Prep Notes:
- Be sure to have your eggs at room temperature for smoother mixing.
- For the best results, choose high-quality coconut milk and spices.
STEP-BY-STEP INSTRUCTIONS
- Preheat the Oven: Set your oven to 350°F (175°C) and spray an 8×8-inch baking dish with non-stick spray.
- Mix Dry Ingredients: In a large bowl, combine 1 Tasse Kokosmehl, 1/4 Tasse Arrowroot-Pulver, 1 Teelöffel Zimt, 1 Teelöffel Backpulver, and 1/2 Teelöffel Natron. Whisk until well combined and free of lumps.
- Combine Wet Ingredients: In another bowl, whisk together the 3 große Eier and 1/2 Tasse Kokosmilch. Once blended, fold in the dry mixture until thoroughly combined—no dry patches should remain.
- Bake the Base: Press the mixture evenly into the baking dish and bake for about 15 minutes. Your kitchen will start smelling heavenly!
- Prepare the Filling: In a separate bowl, mix together the 1 Dose Kürbispüree, 1/2 Tasse Kokosmilch, the remaining eggs, 2 Teelöffel Vanilleextrakt, and 1 Esslöffel Kürbiskuchengewürz until smooth.
- Assemble the Bars: Pour the pumpkin filling over the baked base, using a spatula to smooth it out evenly.
- Bake Again: Return to the oven and bake for approximately 45 minutes, until the filling has set, and a toothpick inserted comes out clean.
- Cool and Serve: Let the bars cool in the pan, then slice into squares. Serve chilled or at room temperature.
Chef’s Tips:
- If your filling is still jiggly after 45 minutes, give it a few extra minutes (up to 5 minutes more).
- Allow it to cool completely for best slicing results.
Common Mistakes to Avoid: Ensure your pumpkin puree is not the spiced variety, as this can affect the flavor balance in your bars.
EXPERT TIPS & TRICKS
- Storage: The bars can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to a month—just thaw before serving.
- Make-Ahead Instructions: You can prepare the dry ingredients in advance and store them in a sealed container. Just add the wet ingredients when you’re ready to bake.
- Troubleshooting: If your bars are too soft or gummy, they may need additional baking time. Always ensure your oven temperature is accurate with an oven thermometer.
- Flavor Boosters: Add a pinch of nutmeg or ginger for extra zing. You can also swap spices based on your preferences!
- Serving Ideas: These bars are terrific on their own, but feel free to drizzle some cashew cream or coconut whipped cream for a luxurious touch.
SERVING SUGGESTIONS
These Paleo Pumpkin Pie Bars are a cozy treat best enjoyed with your favorite beverage! Pair them with a steaming cup of chai tea or even a dollop of whipped coconut cream for an added layer of richness. For special occasions, consider garnishing them with edible flowers or a sprinkle of cinnamon for that perfect Instagram-ready presentation.
VARIATIONS & SUBSTITUTIONS
- Nut-Free: Swap coconut flour for sunflower seed flour to keep the bars nut-free.
- Vegan Option: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) in place of the eggs, and use a plant-based milk alternative.
- Seasonal Variations: During the holidays, consider mixing in cranberries or pecans for an added festive flair.
NUTRITION & STORAGE INFO
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: About 16 servings
- Estimated Calories per Serving: ~160 calories (depending on exact ingredients used)
Storage: Keep the pumpkin bars in the refrigerator for up to 5 days, or freeze for later enjoyment! They are great for meal prep sessions, providing a quick, nutritious snack option.
FAQ SECTION
- Can I use fresh pumpkin instead of canned? Yes, but ensure it’s pureed until smooth and cooked thoroughly. Fresh pumpkin can yield different moisture levels, so adjust accordingly.
- Are these bars gluten-free? Absolutely! These Paleo Pumpkin Pie Bars are completely gluten-free, making them a great option for those with gluten sensitivities.
- How do I know when the bars are done? They are ready when the filling is set with only a slight jiggle in the center. A toothpick inserted should come out clean.
- Can I bake the bars in a different size pan? Yes, adjusting the baking time may be necessary based on the thickness of your bars. A larger pan might require less baking time, while a smaller one may need more.
- What other sweeteners can I use? You can substitute with honey or maple syrup, but reduce the amount slightly since they are liquid sweeteners.
- How long do these bars last? In the fridge: 5 days. In the freezer: up to 1 month.
- Can I add chocolate chips to the recipe? Absolutely! Adding dark chocolate chips can complement the pumpkin flavor beautifully.
- What should I do if my bars are too dry? Ensure you’re measuring your coconut flour correctly; too much flour can dry them out. If they’re too dry, consider adding a little extra coconut milk next time.
- Is this recipe suitable for kids? Yes! It makes a nutritious treat that kids will love, especially if they enjoy pumpkin flavors.
- Can I make these bars nut-free? Definitely! Simply replace any nut flour with an equal amount of coconut flour or sunflower seed flour.
CONCLUSION
These Paleo Pumpkin Pie Bars aren’t just a dessert; they’re a journey back to heartfelt family moments filled with laughter and comfort. I hope you give them a try and add a bit of deliciousness to your fall gatherings. If you do, I’d love to hear your thoughts—leave a comment below to share your experience! And for more delightful recipes, check out my other fall favorites on the blog. Happy baking!
Paleo Pumpkin Pie Bars
Ingredients
Base Ingredients
- 1 Tasse Kokosmehl (Coconut Flour) A gluten-free alternative that adds a subtle coconut flavor. Make sure to sift it for a lighter texture.
- 1/4 Tasse Arrowroot-Pulver oder Maisstärke (Arrowroot Powder or Cornstarch) Helps with binding and adds softness.
- 1 Teelöffel Zimt (Cinnamon) A warm spice that brings the essence of fall into your bars.
- 1 Teelöffel Backpulver (Baking Powder) To give your bars a lift.
- 1/2 Teelöffel Natron (Baking Soda) Works with the acid in coconut milk for that perfect rise.
- 3 große Eier (Large Eggs) Vital for the structure and moisture of the bars. Preferably use organic eggs for best results.
- 1/2 Tasse Kokosmilch (Coconut Milk) Opt for full-fat coconut milk for creaminess.
Filling Ingredients
- 1 Dose (2 Tassen) Kürbispüree (Canned Pumpkin Puree) Make sure it's 100% pumpkin for the best flavor.
- 1 Esslöffel Kürbiskuchengewürz (Pumpkin Pie Spice) Enhances the delectable fall flavor.
- 2 Teelöffel Vanilleextrakt (Vanilla Extract) Adds depth and sweetness.
- 1/4 Tasse Xylitol oder Lakanto-Monkfrucht-Süßstoff oder Kokoszucker (optional) Sweeteners can be adjusted based on your preference.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and spray an 8×8-inch baking dish with non-stick spray.
- Mix Dry Ingredients: In a large bowl, combine Kokosmehl, Arrowroot-Pulver, Zimt, Backpulver, and Natron. Whisk until well combined and free of lumps.
- Combine Wet Ingredients: In another bowl, whisk together the Eier and Kokosmilch. Once blended, fold in the dry mixture until thoroughly combined—no dry patches should remain.
- Bake the Base: Press the mixture evenly into the baking dish and bake for about 15 minutes.
Assembly
- Prepare the Filling: In a separate bowl, mix together the Kürbispüree, remaining Kokosmilch, remaining Eier, Vanilleextrakt, and Kürbiskuchengewürz until smooth.
- Assemble the Bars: Pour the pumpkin filling over the baked base, using a spatula to smooth it out evenly.
- Bake Again: Return to the oven and bake for approximately 45 minutes, until the filling has set, and a toothpick inserted comes out clean.
- Cool and Serve: Let the bars cool in the pan, then slice into squares. Serve chilled or at room temperature.