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Paleo Pumpkin Pecan Pie Bars

Cate & Co. Kitchen
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!
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Prep Time 23 hrs 43 mins
Cook Time 23 hrs 43 mins
Total Time 23 hrs 43 mins
Course Dessert
Cuisine American
Servings 12
Calories 531 kcal


For Crust:

  • 1 ¼ cup Almond Flour
  • 1 cup Coconut Flour
  • ½ tsp Baking Soda
  • ½ cup Coconut Oil
  • 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 chopped
  • ½ cup Coconut Sugar
  • cup Honey
  • 1 Tbsp Coconut Oil or Ghee melted
  • ½ tsp Salt


  • Prepare a 9” x 13” pan by lining with parchment paper and greasing lightly.
  • 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 prepared pan and using your hands spread evenly. (Note: if dough it too sticky, dampen hands to spread.)
  • Bake for 12 min at 350.
  • 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 350, 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 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 to oven and bake for 12 minutes at 350.
  • 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.
  • Enjoy!


Calories: 531kcalCarbohydrates: 46gProtein: 8gFat: 38gSaturated Fat: 21gTrans Fat: 1gCholesterol: 41mgSodium: 217mgPotassium: 279mgFiber: 8gSugar: 30gVitamin A: 5950IUVitamin C: 3mgCalcium: 69mgIron: 3mg
Keyword Dessert, Paleo, Pecan Pie, Pumpkin Pie
Did you try this recipe?Leave a comment below and let me know on instagram @cateandcokitchen!