Pumpkin Pie Bars

This recipe has quite a few ingredients, but it’s oh-so-easy to throw together! And oh-so-worth the few minutes of prep. This fall-infused bar brings the best of a pumpkin pie, cookie, and crumble into one delectable, handheld treat. It’s great for holiday parties or anytime you want the taste of autumn.

CRUST INGREDIENTS

1½ cups raw walnuts or pecans
¼ cup coconut flour, sifted
¼ cup arrowroot starch
Pinch of sea salt
1 egg
2 TBSP (30 ml) pure maple syrup
FILLING INGREDIENTS

1½ cups pumpkin puree (15-ounce can)
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 tsp (5 ml) arrowroot starch
Pinch of sea salt
1/3 cup (720 ml) pure maple syrup
3 eggs
2 tsp (10 ml) pure vanilla extract
¼ cup coconut milk
TOPPING INGREDIENTS

1 cup (240 ml) raw walnuts or pecans, coarsely chopped
¼ cup almond flour
¼ tsp cinnamon
1 TBSP (15 ml) pure maple syrup
1 TBSP (15 ml) coconut oil, melted
Makes 16 bars

Preheat your oven to 350°F (180°C).
Make the crust. In a food processor, pulse the walnuts or pecans into a coarse meal.
In a small bowl, combine the chopped nuts, coconut flour, arrowroot starch, and sea salt.
Add the egg and maple syrup to the bowl, and mix well.
Grease an 8” x 8” glass dish with coconut oil or ghee. Press the crust mixture evenly into the dish. You will want to grease your hands well so that the batter doesn’t stick to your skin.
Bake the bars for 12-14 minutes or until they are golden brown and the center is set.
Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
In a small bowl, combine the topping ingredients, and mix well with a spoon.
When the crust is done, remove it from the oven, and pour the filling over the hot crust.
Sprinkle the topping evenly over the filling. Bake for an additional 40-45 minutes or until the center is set.
Let cool completely before slicing into bars.
Store the bars in an airtight container in the refrigerator. You can also freeze the cooled bars in an airtight container or freezer bag until needed.

More Recipes You'll Love

• Chocolate Almond Meal Cookies With Dried Cranberries
• Orange White Chocolate Macadamia Cookies
• Breakfast Muffins

Pumpkin pie bars take everything good about the holiday pie and put it in a handheld, crust-to-filling ratio you can actually control. A nutty walnut crust bakes under a spiced pumpkin custard, with a crunchy walnut streusel scattered over the top. They slice cleanly once cool, which makes them ideal for a dessert table.

Pro Tips

• Grease your hands well when pressing the crust into the dish. The sticky nut-and-coconut-flour mixture clings to skin worse than it clings to the pan.
• Pour the filling over the hot crust straight from the oven. That first blast of heat helps the custard bond to the base so the bars hold together when sliced.
• The bars are done when the center is set but still has a slight wobble — it firms up as it cools. Overbaking is what turns pumpkin custard grainy.
• Cool completely before cutting, and use a sharp knife wiped clean between slices for bakery-style edges.

Frequently Asked Questions

Can I make pumpkin pie bars ahead of time?

They are actually better made ahead. Chill the baked, cooled bars overnight so the custard fully sets and the flavors deepen, then slice just before serving.

Do pumpkin pie bars need to be refrigerated?

Yes. The egg custard filling means they should live in the refrigerator, covered, where they keep for up to four days. Serve them chilled or let them sit out for fifteen minutes first.

Can I use pecans instead of walnuts?

Absolutely — pecans make a sweeter, more buttery crust and streusel, and are the classic southern pie pairing. Keep the pieces coarse so the topping stays crunchy.

Recipe Card

Stav Kogan

Pumpkin Pie Bars

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ¼ cup coconut flour, sifted
• ¼ cup arrowroot starch
• 1 egg
• 2 TBSP pure maple syrup
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp arrowroot starch
• 1/3 cup pure maple syrup
• 3 eggs
• 2 tsp pure vanilla extract
• ¼ cup coconut milk

Method

 

1. TOPPING INGREDIENTS
2. 1 cup raw walnuts or pecans, coarsely chopped
3. ¼ cup almond flour
4. ¼ tsp cinnamon
5. 1 TBSP pure maple syrup
6. 1 TBSP coconut oil, melted Makes 16 bars Preheat your oven to 350°F. Make the crust.
7. In a food processor, pulse the walnuts or pecans into a coarse meal.
8. In a small bowl, combine the chopped nuts, coconut flour, arrowroot starch, and sea salt.
9. Add the egg and maple syrup to the bowl, and mix well.
10. Grease an 8” x 8” glass dish with coconut oil or ghee. Press the crust mixture evenly into the dish. You will want to grease your hands well so that the batter doesn’t stick to your skin.
11. Bake the bars for 12-14 minutes or until they are golden brown and the center is set.
12. Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
13. In a small bowl, combine the topping ingredients, and mix well with a spoon.
14. When the crust is done, remove it from the oven, and pour the filling over the hot crust.
15. Sprinkle the topping evenly over the filling.
16. Bake for an additional 40-45 minutes or until the center is set.
17. Let cool completely before slicing into bars. Store the bars in an airtight container in the refrigerator. You can also freeze the cooled bars in an airtight container or freezer bag until needed.

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