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A stack of pumpkin pecan pie bars on a black plate topped with whipped cream and pumpkin pie spice

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 6 hours
Total Time 7 hours 20 minutes
Servings 12
Calories 531kcal


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
  • cup Honey
  • 1 Tbsp Coconut Oil or Ghee melted
  • ½ tsp Salt


  • 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!


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.
Storing Notes
  • 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.
Serving Notes
  • 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!


Sodium: 217mg | Calcium: 69mg | Vitamin C: 3mg | Vitamin A: 5950IU | Sugar: 30g | Fiber: 8g | Potassium: 279mg | Cholesterol: 41mg | Calories: 531kcal | Trans Fat: 1g | Saturated Fat: 21g | Fat: 38g | Protein: 8g | Carbohydrates: 46g | Iron: 3mg