Paleo Pumpkin Bars

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Paleo Pumpkin Bars


  • Pumpkin Pie Crust
  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, chopped
  • 1/4 cup of coconut oil, melted
  • 1/4 cup organic raw honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • Pumpkin Pie Filling
  • 6 Medjool dates
  • 1 15 oz can of pure pumpkin (do not use pie filling)
  • 1/3 cup organic raw honey
  • 1/2 cup of coconut milk, full fat
  • 2 large eggs, whisked in a small bowl
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg


  1. Preheat oven to 350-degrees F.  


  2. Brush of an 8 x 8 inch pan with coconut oil.

  3. Add all of the crust ingredients into your food processor and pulse 4 times.  Remove and press to the bottom of your prepared baking pan.  Press to keep crust firm.

  4. Bake the crust for 15 minutes, or until it's lightly browned. 

  5. Add the dates to your food processor and pulse until smooth.

  6. In a medium saucepan add dates, pumpkin, honey, coconut milk and whisk together. Turn the stove to a medium-low temperature and start whisking together.  Continue whisking while adding in coconut milk, eggs and coconut oil for 2 minutes.

  7. Remove from heat and whisk in vanilla, pumpkin pie spice, cinnamon and nutmeg.  Let cool for 5 minutes.

  8. Pour into the baked crust and place in the refrigerator for 3 hours.

  9. Remove from refrigerator right before serving.

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