Paleo Pumpkin Pie bars
HAPPY FALL Y' all! This recipe is probably one of my favorite fall treat and what better way to indulge than in these sweet, healthy, warming pumpkin spice bars. What I love most about this recipe is its soft sugar cookie like crust. I was surprise how fluffy it felt. I used coconut oil which add the perfect amount of moisture but you can also use butter or vegan butter.
Here is everything you need to these Paleo Pumpkin pie bars:
For the sugar cookie crust:
1/4 cup melted and cooled coconut oil
1/3 cup coconut sugar
1 tsp of vanilla extract
1 cup of packed fine almond flour
2 tablespoons of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of salt
For the filling:
1 (15 ounce) can pumpkin puree
1/4 cup unsweetened almond milk ( or coconut milk)
1/4 cup of maple syrup
1/4 cup of coconut sugar
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
Optional toppings: whipped cream or powdered sugar
How to make the Paleo pumpkin pie bars
preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
In a bowl add coconut oil, sugar, egg and vanilla extract. mix together with a hand mixer until well combined.
Next add in the almond flour, coconut flour, baking soda and salt. Mix until a dough forms. Allow dough to sit for 5 minutes.
Add dough to the prepared baking pan. use a rubber spatula or your hands to help even spread out the dough towards the edges. it should be thin, but it will puff up when it bakes. bake for 9 minutes, then remove and set aside to cool for 3-5 minutes.
Making the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 40-50 minutes until set and filling no longer jiggles.
Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 4-6 hours, or overnight if desired.
Once ready, cut into 12 bars and serve with whip cream or powdered sugar. I was able to store mine in the fridge for 3 days because that's how long it took my daughter and I to eat them all but up to 5 days is fine. ENJOY !
Recipe by : Monique Volz // Ambitious Kitchen
Photography by: Me , Christina Rios