These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The crust is made from almond flour, warm fall spices, and maple syrup.
These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet.
Dessert Bars > Pie
Forget the pumpkin pie and make a batch of these pumpkin pie bars for your next Fall event! You guys, not only are these pumpkin pie bars gluten-free, dairy-free, and delicious, but they will make your house smell like absolute heaven.
Healthy Pumpkin Pie Bars
Yes, these healthy dessert bars will make your house smell great, but they are also so easy to make. They are much easier than making a pie. As much as I love a good pumpkin pie crust, these pumpkin pie bars have a crunchy and delicious crust that will make you forget you ever burnt your grandma’s pumpkin pie recipe every time you tried to make it.
There are so many different ways you can tweak this recipe to make it your own, too:
- Do you want a whipped topping, but you’re dairy-free? Try whipping a can of coconut cream (which needs to be in the refrigerator for at least 3 hours first).
- Don’t have almond flour, white whole wheat will work instead!
- If you don’t have canned pumpkin, sweet potato puree will work great.
Pumpkin Pie Bar Occasions
I love eating these pumpkin pie bars cold, with a dollop of whipped cream on top, and a cup of coffee! I am sure eating them warm with a mug of tea would be absolutely delicious, too. Or if you’re hosting Friendsgiving or Thanksgiving this year, this is a perfect dessert that will serve a crowd, and can be prepared the night before.
No matter how you decide to enjoy these bars, they are absolutely delightful, and you should GET BAKING.
More Pumpkin Desserts
- Pumpkin Almond Butter Freezer Fudge
- Grain Free Pumpkin Brownies
- Pumpkin Peanut Butter Cups
- Oil Free Chocolate Pumpkin Muffins
- Single Serve Pumpkin Mug Cake
Healthy Pumpkin Pie Bars
- Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8x8-inch cake pan. Spray parchment paper with cooking spray. Set aside.
- Prepare the crust by mixing together all crust ingredients, forming a ball. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
- Place crust in the oven at 350ºF and bake for 10 minutes.
- While crust is baking, make the filling. Add coconut sugar and pumpkin puree to a large bowl. Mix until combined. Slowly add eggs to the pumpkin mixture. Then add the rest of the filling ingredients and mix well.
- Remove crust from the oven and carefully pour pumpkin mixture over the crust. Place pan back into the oven and bake at 350ºF for 24-28 minutes*.
- Let pumpkin bars cool for at least an hour. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. The bars should easily come out of the pan. Place bars on a cutting board and cut into 9 squares.
- For the whipped topping, add whipped cream ingredients to a large bowl. Using an electric mixer, whisk ingredients on high speed until stiff peaks form.
- Add a healthy dollop of whipped cream onto each bar when ready to serve.
Tips & Notes
- Time varies by oven.
- Nutrition information does not include whipped topping