Paleo Pumpkin Pecan Pie Bars
These Paleo Pumpkin Pecan Pie Bars are the best of both worlds with a paleo shortbread like crust, a pumpkin custard filling, and a gooey and sweet pecan pie topping. Gluten free, dairy free and naturally sweetened, these bars will make a perfect Paleo Thanksgiving and holiday dessert!
Servings 12
Calories 531kcal
Ingredients
Shortbread Crust
- 1 ¼ cup Almond Flour
- 1 cup Coconut Flour
- ½ tsp Baking Soda
- ½ cup Coconut Oil melted
- 1 Large Egg
- ½ cup Pure Maple Syrup
- 1 tsp Vanilla
Pumpkin Custard Layer
- 1 ½ cup Canned Coconut Cream
- 1 15 oz Can Pumpkin Puree not pumpkin pie filling
- 2 Eggs
- ¾ cup Coconut Sugar
- 1 ½ tsp Pumpkin Pie Spice
Pecan Pie Topping
- 1 ½ cup Pecans finely chopped
- ½ cup Coconut Sugar
- ⅓ cup Honey
- 1 Tbsp Coconut Oil or Ghee melted
- ½ tsp Salt
Instructions
- In a medium sized bowl, combine the almond flour, coconut flour, and baking soda. Add in the coconut oil, egg, syrup and vanilla, using a wooden spoon or spatula mix well until a thick dough is formed.
- Place crust dough in a pan lined with parchment paper and using your hands spread evenly. (Note: if dough it too sticky, dampen hands to spread.) Bake for 15 minutes at 350F.
- While crust is baking, prepare the pumpkin custard; In a medium sized bowl add all ingredients for custard and mix using a handheld mixer until well combined and smooth.
- Remove crust from oven and pour pumpkin custard over the top.
- Return to oven and bake for approximately 35 minutes at 350F, or until center of custard is no longer jiggly (it’s ok if it’s still slightly sticky).
- Prepare pecan pie topping by adding all ingredients for the topping to a small bowl and mixing well with a fork.
- Remove pumpkin pie bars from oven and evenly (and carefully) spread pecan topping over the pumpkin custard layer. Very lightly press pecans into the pumpkin layer.
- Return pan to oven and bake for 12 minutes at 350F.
- Remove from oven and allow to cool in the pan for at least 30 minutes.
- Once completely cool, refrigerate for at least 4-6 hours or overnight before cutting into 12 bars and serving chilled.
- Top with dairy free whipped cream if desired. Enjoy!
Notes
Ingredient Notes
- Unfortunately, the flours in this recipe can NOT be substituted for any other gluten free (or gluten containing) flours.
- Be sure you are using blanched almond flour and not almond meal as it will change the texture of the crust.
- The coconut oil in this recipe can be substituted for ghee as well.
- Be sure you are using canned pumpkin (pumpkin being the only ingredient) and NOT pumpkin pie filling.
- If using salted pecans, be sure to omit the additional salt from the pecan pie topping.
- These bars will keep well lightly covered in the fridge for 3-4 days.
- Freezing; After the bars have cooled completely, place them in an airtight container in the freezer for up to one month. Thaw in the refrigerator overnight before serving.
- These bars are best served after chilling in the fridge for at least 4-6 hours, or overnight. Serve them cold with a not so little dollop of coconut whipped cream!
Nutrition
Calories: 531kcal | Carbohydrates: 46g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 217mg | Potassium: 279mg | Fiber: 8g | Sugar: 30g | Vitamin A: 5950IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg