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A top view of paleo pumpkin pecan pie bars

Paleo Pumpkin Pecan Pie Bars

  • Author: Cate & Co. Kitchen
  • Prep Time: 15M
  • Cook Time: 60M
  • Total Time: 5H 15M
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

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. This gluten free, dairy free and refined sugar free dessert will be the perfect addition to your Paleo Thanksgiving menu!


Ingredients

Scale

For Crust:

  • 1 1/4 cup Almond Flour
  • 1 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1/2 cup Coconut Oil
  • 1 Large Egg
  • 1/2 cup Pure Maple Syrup
  • 1 tsp Vanilla

Pumpkin Custard Layer

  • 1 1/2 cup Canned Coconut Cream
  • 1 15oz Can Pumpkin Puree (NOT pumpkin pie filling)
  • 2 Eggs
  • 3/4 cup Coconut Sugar
  • 1 1/2 tsp Pumpkin Pie Spice

Pecan Pie Topping

  • 1 1/2 cup Pecans, chopped
  • 1/2 cup Coconut Sugar
  • 1/3 cup Honey
  • 1 Tbsp Coconut Oil or Ghee, melted
  • 1/2 tsp Salt

Instructions

  1. Prepare a 9” x 13” pan by lining with parchment paper and greasing lightly.
  2. In a medium sized bowl, combine the almond flour, coconut flour, and baking soda.
  3. Add in the coconut oil, egg, syrup and vanilla, using a wooden spoon or spatula mix well until a thick dough is formed.
  4. Place crust dough in prepared pan and using your hands spread evenly. (Note: if dough it too sticky, dampen hands to spread.)
  5. Bake for 12 min at 350.
  6. While crust is baking, prepare the pumpkin custard.
  7. In a medium sized bowl add all ingredients for custard and mix using a handheld mixer until well combined and smooth.
  8. Remove crust from oven and pour pumpkin custard over the top.
  9. Return to oven and bake for approximately 35 minutes at 350, or until center of custard is no longer jiggly (it’s ok if it’s still slightly sticky).
  10. Prepare pecan pie topping by adding all ingredients for topping to a small bowl and mixing well with a fork.
  11. 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.
  12. Return to oven and bake for 12 minutes at 350.
  13. Remove from oven and allow to cool in the pan for at least 30 minutes.
  14. Once completely cool, refrigerate for at least 4-6 hours or overnight before cutting into 12 bars and serving chilled.
  15. Enjoy!

Keywords: Paleo, Pumpkin Pie, Pecan Pie, Dessert