Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

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1/2 cup coconut oil melted
1 Egg
1 tsp Vanilla Extract
1/3 cup Coconut Sugar
1 cup packed almond flour
2 Tbsp Oat Flour
1/4 tsp baking Soda
Pinch Sea Salt

1 Can Organic Pumpkin Puree (not pie filling)
2 Eggs
1/4 cup dairy free milk (I like Flax or Almond)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1 tsp Vanilla Extract
1 Tbsp Pumpkin Pie Spice
1 tsp Ceylon Cinnamon


  1. Preheat oven to 350 degrees.  Line a square 8×8 pan with parchment paper.
  2. In a food processor, add all wet ingredients for crust and pulse until combined.  Next add dry ingredients and pulse until its dough like.
  3. Add the crust to the parchment lined pan.  Use your hands or rubber spatula to spread evenly around the pan.  Bake for 8-10 minutes and let cool for a few minutes.
  4. Prepare Filling.  In a medium bowl put all filling ingredients in and stir until combined.  Pour over the top of cooled crust.  Bake for 50 minutes.  Check to make sure filling isn’t jiggling.
  5. Remove and let cool.  Keeps in fridge for up to 5 days.
  6. Tastes amazing with Coconut Whipped Cream!
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