We’re in the heart of pumpkin season and I’ve been itching to make a new pumpkin recipe! My all-time favorite pumpkin recipe, Perfect Paleo Pumpkin Bread, is always my go-to. But in true basic-white-girl fashion, you can never have too many pumpkin recipes on standby. This new recipe for Healthy Pumpkin Pie Bars is the perfect, Paleo-approved dessert for your holiday festivities!
How to Make Healthy Pumpkin Pie Bars
To make the pie “crust,” throw all the ingredients in a food processor and blend until a sticky mixture forms. Then, use a spatula to evenly press the mixture into the bottom of the pan. That’s it. Now, time for the filling! For the pumpkin filling, mix together all the ingredients in a large bowl. Pour the mixture on top of the crust and use a spatula to even out the batter. Bake in the oven and wait, patiently, while the smell of pumpkin spice fills your house.
The most challenging part of this recipe is waiting longer after they come out of the oven. Yes, unfortunately, you have to let the bars cool and chill for about 1.5 hours total before diving in. Pure torture, I know.
I haven’t made coconut whipped cream before, but it’s definitely on my list to try. If you want to top your Healthy Pumpkin Pie Bars with fluffy, creamy coconut whipped cream, check out What Molly Made for thorough instructions!
Are Pumpkin Pie Bars actually healthy?
Yep, these ones are! I haven’t counted the calories or macronutrients because honestly, I don’t care. But what I do know is… these Healthy Pumpkin Pie Bars are made with nutrient-dense, anti-inflammatory ingredients. In my book, that’s a healthy recipe! Pumpkin, pecans, coconut oil, and eggs are all known for their anti-inflammatory effects on the body. So, hey, sign me up to eat all the pumpkin pie bars this season!
Healthy Pumpkin Pie Bar Substitutions
This recipe is already allergy-friendly and free of dairy, grains, and refined sugar. But, if you need to substitute an ingredient, try one of these suggestions. Fair warning: I haven’t tried any of these substitutes. I just made my best guess based on my past experiences and research.
Try these swaps with equal ratios:
- Pecans for almonds (or almond flour)
- Coconut oil for ghee or olive oil
- Dates for honey
- Eggs for flax eggs
- Coconut sugar for honey or brown sugar
- Coconut milk for nut milk – only use 1/2 cup (not sure how well this will work)
- 2 cup chopped pecans
- 1/2 tsp sea salt
- 4 dates, pitted
- 2 tbs coconut oil, melted
- 15 oz pumpkin puree
- 2 eggs
- 1/2 cup coconut milk, full fat
- 1/2 cup coconut sugar
- 2 tsp pumpkin spice
- Preheat the oven to 350F. Line a 8x8 baking dish with parchment paper or coat with coconut oil.
- Combine all the crust ingredients in a food processor and blend until a sticky mixture forms. Using a spatula, evenly spread the mixture into the bottom of the prepared baking dish.
- In a large bowl, combine all filling ingredients. Pour the filling mixture on top of the pie crust and spread evenly with a spatula.
- Bake for 45-50 minutes. Let cool for 30 minutes, then chill in the fridge for at least 1 hour before slicing and serving.
- Top with coconut whipped cream, if desired.