November 2, 2021

Healthy Pumpkin Pie Bars

These healthy pumpkin pie bars have a smooth, creamy filling that’s made with a few simple ingredients. They’re naturally sweetened with pure maple syrup, and can easily be made dairy free if you like! So easy to make and they come together quickly!

Watch How to Make This Recipe

More Reader Favorite Pumpkin Recipe

pumpkin pie ingredients

The Ingredients You’ll Need for Healthy Pumpkin Pie Bars

Almond Flour: the crust for these bars is made from almond flour which keeps them gluten and grain free. For the best results use a finely ground blanched almond flour.

Tapioca Starch: this helps to keep the crust firm and stable so it can hold up to the luscious pumpkin filling.

Butter: I like to use a little butter in the crust for flavor and richness. If you need to keep things dairy free, I include instructions on how to do that, below.

Maple Syrup: this sweetens both the crust and the filling! it’s a great vegan sweetener option as well.

Vanilla Extract: a must have in pumpkin pie for that delicious vanilla flavor.

Pumpkin Puree: be sure to grab pure pumpkin puree and not pumpkin pie filling for these bars. The only ingredient should be pumpkin.

Eggs: a few eggs help to stabilize and create that delicious custard filling.

Almond Milk: to help make the filling smooth and creamy while also keeping it dairy free.

Spices: a little pumpkin pie spice and cinnamon to create that classic pumpkin pie flavor.

crust ingredients in food processor

Ingredients Substitutions

  • Almond Flour – I recommend using almond flour to make the crust for these bars to get the best results. You cannot substitute coconut flour for almond flour in this recipe. 
  • Butter – if you need to keep these bars completely dairy free you can easily swap the butter for your favorite vegan butter or coconut oil. If you use coconut oil be sure that it is solid and not melted.
  • Almond Milk – don’t want to use almond milk? any non-dairy milk will work in these bars. Oat, cashew, or canned coconut milk are all great options.
  • Pumpkin Puree – if you can’t find pumpkin puree you can easily make your own using this homemade pumpkin puree recipe.
  • Tapioca Starch – you can easily sub the tapioca starch in these bars for arrowroot starch if you prefer.
  • Pumpkin Pie Spice – out of pumpkin pie spice? you can make a batch of homemade pumpkin pie spice in a five minutes or less!

Helpful Kitchen Tools

Food Processor

8×8 Pan

Mixing Bowls

Measuring Spoons

Measuring Cups

pumpkin pie bar filling ingredients in bowl

How to Make Gluten Free Pumpkin Pie Bars

Step One: First, preheat your oven to 350 degrees and line an 8×8 pan with parchment paper.

Step Two: Next, make the crust! add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to the bowl of a food processor. Process the ingredients for around 30 seconds until a sticky ball of dough forms. You may have to scrape down the sides of the food processor once to ensure that everything is well incorporated.

Step Three: Remove the dough from the food processor and press it evenly into the parchment paper lined pan. Bake the crust at 350 degrees for 15-18 minutes or until lightly golden brown. Set aside while you make the filling.

Step Four: Next, make the filling! add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, and cinnamon to a mixing bowl. Whisk all of the ingredients together until everything is smooth, creamy, and well combined.

Step Five: Pour the filling over the par-baked crust and gently tap the pan on the counter to release any air bubbles. This will ensure that the filling is evenly distributed over the crust.

Step Six: Place the pan back into the oven and bake the pumpkin pie bars at 350 degrees for 50-60 minutes until the filling is set. Let the bars chill 6-8 hours or overnight before slicing.

Step Seven: Once chilled, slice into 9 or 12 bars and top each bar with a small dollop of whipped cream and a sprinkle of cinnamon before serving.

filling on crust

The Best Way to Store

Store these pumpkin pie bars in an air-tight container in the fridge for up to 3-4 days.

More Thanksgiving Dessert Recipes

Here are few more of our reader favorite Thanksgiving recipes to add your menu this holiday season:

pumpkin pie bars sliced on cutting board

I hope you give these Healthy Pumpkin Pie Bars a try! This makes a quick and easy breakfast or snack that everyone will love!

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Print

Healthy Pumpkin Pie Bars

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Crust:

  • 2 cups almond flour
  • 1 tablespoon tapioca starch
  • 1/4 cup maple syrup
  • 4 tablespoons butter, diced
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

For the Filling:

  • 1 15 oz can pumpkin puree
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 eggs + 1 egg yolk, whisked
  • 1/2 cup plain almond milk
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Method

  1. Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
  2. Add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to a food processor. Process the ingredients for around 30 seconds until a sticky ball of dough forms. You may have the scrape down the sides once to ensure that everything is well incorporated.
  3. Remove the dough from the food processor and press it evenly into the 8×8 pan that has been lined with parchment paper. Bake the crust at 350 degrees for 15-18 minutes until lightly golden. Set aside while you make the filling.
  4. Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, and cinnamon to a whisking bowl. Whisk everything together until well combined.
  5. Pour the filling over the crust and gently tap the pan on the counter to release any air bubbles and ensure that the filling is evenly distributed over the crust.
  6. Bake the pumpkin pie bars at 350 degrees for 50-60 minutes until the filling is set. Let the bars chill 6-8 hours or overnight before slicing.
  7. Once chilled, slice into 9 or 12 bars and top each bar with a small dollop of whipped cream and a sprinkle of cinnamon before serving.

Keywords: healthy pumpkin pie bars, healthy pumpkin pie bars recipe, paleo pumpkin pie bars, gluten free pumpkin pie bars

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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    2 comments
  1. Can you easily substitute with regular flour and milk and get same results (knowing this won’t be GF or vegan). We have a nut allergy. Thanks!

    • Hi, Lisa! I haven’t tried making these with regular flour but you can definitely use dairy milk if you prefer.

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