Description
Delightfully spiced Paleo Pumpkin Pie Bars that balance creamy and crumbly textures, perfect for a guilt-free indulgence this fall.
Ingredients
Scale
- 1 Cup Coconut Flour
- 1/4 Cup Arrowroot Powder
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3 Large Eggs
- 1/2 Cup Coconut Milk
- 1 Can Pumpkin Puree (2 Cups)
- 1 Tbsp Pumpkin Pie Spice
- 2 Tsp Vanilla Extract
- 1/4 Cup Sweetener (Xylitol, Lakanto, or Coconut Sugar)
Instructions
- Preheat your oven to 350°F (175°C) and grease a rectangular baking dish.
- In a bowl, combine coconut flour, arrowroot powder, baking powder, baking soda, and cinnamon.
- In another bowl, whisk together eggs and coconut milk.
- Mix the wet ingredients into the dry ingredients until crumbly, then press into the baking dish.
- Bake the crust for about 15 minutes until lightly golden.
- Prepare the filling by mixing pumpkin puree, coconut milk, eggs, vanilla, pumpkin pie spice, and sweetener.
- Pour the filling over the crust and bake for 45 minutes until set.
- Let cool for 15-20 minutes before cutting into squares. Refrigerate for 1-2 hours before serving.
Notes
Store in an airtight container for up to a week at room temperature or two weeks in the fridge. Freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 70mg