Healthy Pumpkin Pie Bars are the best healthy pumpkin dessert! Just like classic pumpkin pie, in a bar! Paleo, gluten free and dairy free – these are great for a fun fall treat or the holidays.
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We even rounded up these 30 Healthy Pumpkin Recipes, because you really can’t have too much pumpkin.
So many of you have enjoyed our Healthy Apple Crumble Bars that it only made sense to create a healthy pumpkin pie bar recipe too!
These taste just like the classic pumpkin pie while being totally paleo, dairy free, gluten free, grain free, and lower in sugar.
I’ll be totally honest, pumpkin pie is not my thing (I’ll pick apple pie every time!) but these healthy pumpkin pie bars are seriously SO GOOD. You’re going to love them!
Note: This recipe is a bit more involved than compared to our other recipes – but it’s well worth the extra time! I think you’re going to love them!
Ingredients for Healthy Pumpkin Pie Bars
To make these healthy pumpkin pie bars you’ll need ghee, eggs, coconut sugar, almond flour, tapioca flour, vanilla extract, pumpkin puree, maple syrup, salt, and spices (cinnamon, ground ginger, all spice and nutmeg)
Almond flour is perfect for baking because it’s super versatile. No matter what allergies or dietary preferences your family and friends have they can enjoy this.
It is gluten free, dairy free, nut free, soy free, sugar free, grain free and fairly low carb when compared to white flour. You can’t substitute the flours in this recipe. See below for notes on substitutions.
We recommend making these in a metal 8×8 baking pan.
How to make Healthy Pumpkin Bars
To make these Pumpkin Bars first we’ll make the crust.
Mix all of the crust ingredients together with a fork. Press the dough into the pan and bake for 10 minutes
While the crust bakes – make the filling. Pour the filling into the parbaked crust and bake for 40-45 minutes or until no longer jiggly.
Cool completely then cover with plastic wrap. You want the plastic wrap to touch the top of the pie bars and make a nice seal. This helps a skin not to form on your pie.
Serving Gluten Free Pumpkin Bars:
These Gluten Free Pumpkin Bars are best made a 24 hours in advance of when you have to serve them. They need a few hours to cool.
Serving: We recommend serving these chilled with whipped cream, powdered sugar or a dusting of cinnamon. You can also add all three for a delicious treat 🙂 Feel free to sub in dairy free if necessary. These bars are also great plain!
Serving Size: I divided this into 9 pumpkin pie bars , but you can also cut them into 16 if you’d prefer smaller pumpkin pie bars.
Substitutions for Healthy Pumpkin Bars
You guys know we love to provide you with substitutions for recipes, but sadly – this just isn’t one where you can make substitutions. If you make these bars as is you’ll wind up with perfect gluten free, paleo, healthier pumpkin pie bars – but if you make swaps you may wind up with a mess!
Baking pan: This recipe was tested in both glass and metal baking dishes. Metal conducts heat far better than glass so it got done quicker. You’ll also notice some cracking if you bake it past the just set stage. This is fine and doesn’t affect the flavor at all.
Flour: I don’t recommend other flours for the crust, especially coconut flour. The crust is a tried and true formula of almond and tapioca. The tapioca provides a binder along with the egg. We tested this with coconut flour and the bars fell flat.
This crust is very cookie like and really reminds you of the holidays.
Eggs: You can’t substitute eggs in this recipe. They are essential for the taste and texture. If you need an egg free pumpkin bar – check out this Vegan Pumpkin Pie Bar Recipe
Ghee: Ghee was used for flavor. We don’t recommend coconut oil for a swap for two reasons -you don’t get that cookie flavor if you use it, and it also is really greasy. Grass fed butter, regular butter (if not paleo) are all fine subs for the ghee.
Coconut Sugar: The coconut sugar is swappable 1:1 with brown sugar if not paleo.
Doubling the recipe: I haven’t tried doubling this recipe but I’m sure it would work in a 9×13 pan.
Spices: You can replace the spices with 1 tablespoon of regular pumpkin pie spice.
I mean… don’t you just want to take a bite?!
How to store paleo pumpkin pie bars:
Gluten Free Pumpkin Pie Bars should be stored in the refrigerator. I keep them in the pan with plastic wrap pressed to the tops to avoid a film. They will last in the refrigerator for up to a week.
Heating: If you like warm pumpkin pie just heat in the microwave for 20-30 seconds.
Freezing: I haven’t tried freezing these pumpkin bars but I think they would freeze well in an airtight container.
We hope you love these pumpkin bars just as much as we did!
Other healthy dessert recipes:
If you’re looking for other paleo pumpkin desserts – check out these Paleo Pumpkin Chocolate Chip Cookies!
- Healthy Apple Crisp
- Paleo Salted Almond Butter Brownies
- Healthy Pecan Pie Bars
- Healthy Apple Crumble Bars
- Healthy Baked Apples
- Healthy Lemon Bars
Healthy Pumpkin Pie Bars
- Preheat oven to 350 degrees.
- Spray an 8x8 pan with cooking spray or line with parchment. We recommend a glass or light aluminum pan over dark nonstick pan to prevent the crust from getting brown while baking.
- Mix all of the crust ingredients together with a fork. The mixture will be a smooth dough, but a little looser than traditional dough.
- Moisten your hands with water and spread it out into the pan.
- Bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
- In a large mixing bowl whisk together all ingredients until smooth. Pour into the parbaked crust and bake for 40-45 minutes or until no longer jiggly.
- Cool completely then cover with plastic wrap. You want the plastic wrap to touch the top of the pie bars and make a nice seal. This helps a skin not to form on your pie.
- Refrigerate for 7-8 hours or over night.
- Serve chilled with coconut whipped cream, powdered sugar and a dust of cinnamon or pumpkin pie spice.
- Store in the refrigerator for up to 1 week.