I’m on a huge pumpkin kick lately (how can you not be?!) and wanted to try to make a bite-sized dessert that’s made of real ingredients. My paleo pumpkin pie bars recipe is great because it has minimal ingredients and is so easy to make! Each bar tastes like a bite of pumpkin pie and is gluten and dairy free. These are perfect for a seasonal party or for dessert with friends & family!

gluten-free PUMPKIN PIE BARS

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

hour

I’m on a huge pumpkin kick lately (how can you not be?!) and wanted to try to make a bite-sized dessert that’s made of real ingredients. My pumpkin pie bars recipe is great because it has minimal ingredients and is so easy to make! Each bar tastes like a bite of pumpkin pie and is gluten and dairy free. These are perfect for a seasonal party or for dessert with friends & family!

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Ingredients

8 oz plain granola of choice
1/2 cup coconut oil, melted
15 oz can pumpkin puree
1/3 cup pure maple syrup
1/4 cup coconut sugar
1 egg
1/4 cup unsweetened, unflavored nut milk of choice
1 tsp vanilla extract
3/4 cups coconut whipped cream (optional)

Directions

Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times.
Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout.
Once again using a blender or processor, blend the pumpkin puree, maple syrup, coconut sugar, egg, milk, pumpkin pie spice and vanilla. Blend until completely smooth.
Pour the pumpkin mixture over the granola, spread evenly and bake for 50-60 minutes, or until the pumpkin mix no longer jiggles when you move the pan.
Let cool completely, and for best results, let rest in the refrigerator for a few hours or overnight before cutting into squares. Top coconut whipped cream. Keep refrigerated or freeze and defrost to eat later!

Notes

Tip: Some granola brands I recommend are: Purely Elizabeth, Bear Naked, and Bob’s Red Mill, but any original or cinnamon granola will work here.
Tip: Make sure you are using pumpkin puree, not pumpkin pie filling!