Pumpkin, crumbly goodness is exactly what these Paleo pumpkin bars are! They’re super versatile because you can really make them into any shape you’d like – bars, a pie, single serve in a muffin tin, in jars, etc. The possibilities are endless, so get creative and make these Paleo pumpkin bars your new favorite holiday season treat!
The Crust + Crumble
The crust and crumble for these Paleo pumpkin bars are made with the same ingredients. It’s a crumbly mixture made with blanched almond flour, coconut butter, coconut oil, coconut sugar and some cinnamon. The magic happens when you press the mixture into the bottom of the pan because when it bakes it turns into this cookie like crust. Then, you just sprinkle the remainder of the loose mixture on top, and it’s like a crumble topping. It’s such a time saver to use the same recipe for both the crust and crumble. Then, make sure you line your pan with parchment paper so that you can easily cut them into bars once set.
The Pumpkin Filling
You make the pumpkin filling on the stove real quick while the crust is baking. It’s essentially just a can of pumpkin puree, coconut sugar, coconut milk and some spices. Then, the ingredient that gives the filling it’s amazing texture is gelatin. Read more about what gelatin we use below.
The Key To Getting The Right Texture
The key piece to this part of the recipe is using gelatin. We like to use grass-fed gelatin from Perfect Supplements. We only used a little bit of gelatin, so as it sets the filling becomes like a thick pudding rather than like jell-o. It will remind you of pumpkin pie filling, but without the eggs. These delicious Paleo pumpkin bars are filled with all the fall flavors you’re craving without dairy, gluten, eggs or refined sugar!
Coconut Butter
This recipe calls for coconut butter, which you can purchase at health food stores, but you can also make it quite easily at home. The video for our No Bake Paleo Coconut Butter Cups recipe shows you how to make coconut butter at home in a food processor. It’s super easy. All you have to do is process shredded coconut until it turns into a smooth, buttery texture. There is a video in the post, so make sure to hop over and check it out at the link above. Also, make them because they’re another yummy treat!
Your Turn To Try Our Paleo Pumpkin Bars
Ready to take your fall baking game to the next level? All of your family and friends will be craving these Paleo pumpkin bars, and they won’t even know they are missing the dairy, gluten, eggs or refined sugar! Let us know how it goes by leaving a comment below. Also, take a photo and tag us with the deliciousness on Instagram @realsimplegood!
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Paleo Pumpkin Bars (Paleo, GF, Dairy-Free, Egg-Free + Refined Sugar-Free)
Ingredients
For the crust/crumble:
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 cup coconut butter, softened
- 1/4 cup coconut oil, solid
For the filling:
- 1 can pumpkin puree, (15 oz can)
- 1.5 cups coconut milk
- 3/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp ginger
- Pinch of ground cloves
- Pinch of sea salt
- 1/4 cup warm water
- 1 tbsp gelatin
Instructions
- Start by placing your coconut butter jar in a bowl of hot water to soften it. Preheat oven to 350° fahrenheit, and line a square pan with parchment paper. Then, get your crust/crumble going.
- Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
- Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer. Place in the oven to bake for 20 minutes.
- While the crust is baking, place a large sauce pan over medium heat and add all of the filling ingredients except for the warm water and gelatin. Stir to combine and heat until mixture is warm throughout.
- While the pumpkin mixture is heating up, combine warm water and gelatin in a small bowl. Whisk to combine. Add gelatin to pumpkin mixture and stir in to combine all of the ingredients. Remove from heat.
- Once crust is done in the oven, remove and layer pumpkin filling mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place back in the oven and bake for another 15 minutes.
- Remove from oven and let cool enough to place them in the fridge to set. Once set, slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!
Notes
Allergic to almonds. Can you use coconut flour instead?
Unfortunately it wouldn’t be a 1:1 ratio to swap out the almond flour for coconut flour. Coconut flour is a lot more absorbent so it would need more liquid or less coconut flour. I haven’t tested it that way though, so I can’t say what would be the right amounts. I think if you tolerate oats, that I’d try oat flour before coconut flour to get the right consistency. Or maybe even half oat flour and half coconut flour. Sorry that’s not super exact. Have a great thanksgiving!
Mine never set up while baking. Maybe I should have used more gelatin. It was a goopy mess.
Oh no! That sounds no good at all. They definitely should get a little firm once refrigerated – enough to slice into bars similar to pumpkin pie consistency. I haven’t heard of anyone else having trouble with them setting. Sounds like more gelatin was needed – did you use gelatin (not collagen)?? That’s the only thing I can think of.
These were amazing. Made them yesterday and let them in the fridge. Just had it after dinner tonight. My husband said it’s one of the best bars he’s had. Next time I might make them into muffins or a pie. Thanks for the amazing recipe.
Yay! So glad you and your hubby enjoyed them! I don’t know how well they’d set up into muffins, but for sure you can use the filling to make a pie. Check out our Dairy Free, Gluten Free Pumpkin Pie! Thanks for hopping over here to leave a review! Appreciate it! 🙂
Hi! Just curious if you have tried using dates in the filling instead of coconut sugar. I am not allowed to have eggs, gluten or dairy so I am super excited to find some of your recipes but I am also temporarily supposed to stick to dates instead of coconut sugar for sweetener. I may experiment but thought I’d ask first to see if you already have! 🙂
Hey there! I haven’t tried using dates in this recipe, but it might work. Make a date paste first and then use it in both the crust and filling. You might have to play with the amount. You can always mix in more to either the crust or crumble to sweeten to taste. Let us know how it goes! Hope you find more new favorites as well!
What sized can of pumpkin puree? There are LOTS of sizes of cans.
Good question! 15 oz can! I’ll update the recipe to reflect that right now! Thanks! 🙂
Wow! Is it bad that I’m craving these for breakfast right now?! That crust is killer!
Hahaha! No, not at all! I have been known to have one with coffee in the AM! 😉