Paleo Pumpkin Pie Bars satisfy pie cravings without a pie pan! Plus, the recipe is easy to make and requires no baking experience. These healthy pumpkin pie bars are delicious!
INGREDIENT
For the Crust:– 2 cups finely ground almond flour– 2 Tbsp pure maple syrup– 3 Tbsp coconut oil melted and cooled– 1 large egg well-beaten– 1/4 tsp sea saltFor the Filling:– 1 (15-oz) can pureed pumpkin– 1/2 cup full-fat canned coconut milk– 1/2 cup pure maple syrup– 2 large egg– 1 tsp pure vanilla extract– 2 tsp pumpkin pie spice– 1/4 tsp sea salt
INSTRUCTIONS
To prepare the crust, preheat the oven to 350°F and line a 9" x 9" baking pan with parchment paper.
Step 1
Stir together almond flour, sweetener, sea salt, and coconut oil in a bowl. A thick dough forms when the well-beaten egg is added.
Step 2
Press dough into the bottom of the baking pan to make an even layer. To prevent bowing during baking, poke many holes in the pie crust dough with a fork.
Step 3
Bake on the centre rack of the preheated oven for 10–15 minutes until the edges are lightly coloured. Let the pie crust cool for 5 minutes after removing it from the oven.
Step 4
Prepare Pumpkin Filling: While the pie crust bakes, prepare the pumpkin pie filling. Blend the filling ingredients until smooth and combined.
Step 5
Spread pumpkin filling evenly on pie crust. Bake bars for 50–60 minutes in preheated oven until set.
Step 6
Cool bars completely after removing them from the oven. Slice and serve after chilling for 45 minutes in the fridge.