Our Paleo Family

Pumpkin Pie Bars

Since I made this recipe, I keep catching my kids sneaking bites right out of the pan!! I guess that’s a glowing endorsement, but they hardly left any for me!

What we have here is basically pumpkin pie you can pick up and eat with your hands. Or you can be civilized and eat with a fork if you must. Even after four days in the fridge, it was still manageable to eat like a cookie/bar. But the flavor is pumpkin pie through and through.

If you need to serve a crowd at Thanksgiving or just like to mix things up, these Pumpkin Pie Bars will keep all your pumpkin spice fans happy.


Pumpkin Pie Bars
Print Recipe
All the goodness of pumpkin pie, in a bar form that you can eat with your hands!
Servings Prep Time
16-20 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
16-20 servings 30 minutes
Cook Time
45 minutes
Pumpkin Pie Bars
Print Recipe
All the goodness of pumpkin pie, in a bar form that you can eat with your hands!
Servings Prep Time
16-20 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
16-20 servings 30 minutes
Cook Time
45 minutes
Ingredients
Crust
Filling
additional ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan with a little shortening or lard, whichever you are using in the recipe. Set the pan aside until your crust is ready.
  2. To a medium sized mixing bowl, add almond flour, arrowroot and salt. Mix to combine.
  3. Add lard or palm shortening, maple syrup and vanilla. Work all this together until you achieve a crumb consistency like you see in the picture.
  4. Scoop out 1 cup of the crumbs and set those aside.
  5. To the remaining crumbs, add 1-2 Tbsp. water and mix until the dough comes together into a cohesive ball.
  6. You can either pat the crust into the bottom of your pan or roll it out on a piece of parchment to the approximate size of your pan. Then invert the parchment over your pan and allow the crust to fall down in. You will still need to do some patching and patting, but it's pretty fast and easy this way.
  7. Bake this crust for 25 minutes or until just barely starting to brown around the edges.
  8. While the crust bakes, make the filling by combining all filling ingredients *except* the gelatin and water in a heavy duty sauce pan. Set this pan over medium heat and whisk to combine well.
  9. Continue cooking and stirring until your mixture just barely starts to bubble. Remove from heat.
  10. Mix gelatin and water in a small bowl and add immediately to the pumpkin filling, whisking well to combine.
  11. Pour the filling over the baked crust and spread to an even layer.
  12. Grab those crumbs you reserved and sprinkle evenly over the top of the filling. Bake for an additional 25 minutes.
  13. Allow to cool slightly and then refrigerate until set - about three hours. Dig in!!
Recipe Notes

This is the exact gelatin I recommend for this recipe. Each packet contains one tablespoon so it's perfect for recipes! This type of gelatin will "gel" so you do not want to use it in beverages. For regular collagen/gelatin consumption for therapeutic purposes, I recommend Great Lakes in the green can. This one dissolves perfectly in hot or cold beverages.

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