Paleo Pumpkin Pie Bars
Recipe type: Treats, Dessert
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
These yummy Paleo Pumpkin Pie Bars are delicious and easy to make! They are not only great to serve at your Traditional Thanksgiving feast but they would be great as well at your children's Thanksgiving school party, your work party, brunch or pre-Thanksgiving tailgate because it does not require any utensils and they are certainly less messy than traditional pie. The best part about these Paleo Pumpkin Pie Bars are that you would never know they were Paleo so go try them, you will not be sorry!
  • Crust
  • 12 dates, pits removed
  • 1 cup cashews
  • 2 tablespoons of almond butter
  • ½ teaspoon of cinnamon
  • pinch of salt
  • Pumpkin Pie Filling
  • 1 14oz can of unsweetened pure pumpkin pie puree
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of fresh grated ginger (Look at the instructions below for my tip)
  • ¼ teaspoon of ground cloves
  • 2 eggs, beaten
  • ½ cup of raw honey
  • ½ cup of full fat canned coconut milk
  1. Preheat oven to 350 degrees.
  2. First make the crust. Add all the ingredients for your crust into your food processor and blend.
  3. Once all the ingredients are blended well, dump them in a greased 9x9 pyrex baking dish. Push down the crust until distributed evenly. Set aside and before you get ready to prepare your filling, clean out your food processor since you will need it again to mix your yummy pumpkin pie filling.
  4. Next, add all the ingredients for your pumpkin pie filling into your clean food processor and blend. Have you heard about my trick to add fresh ginger to any recipe? Have you ever tried adding fresh ginger right from the store? It's a complete mushy mesh, right? Well what I do is as soon as I buy the ginger, I peel it and put it in the freezer. It lasts up to 3 months so I always have some in my freezer. What I do is when a recipe calls for fresh ginger all I do is go take a piece from my freezer stash and take the microplane and add it into the recipe and ta-da it beautifully "zests" into the recipe without a mess. Try it!
  5. Add your yummy pumpkin pie filling on top of your crust and make sure it is spread out evenly again.
  6. Put pie bars in the oven and bake for 45 minutes.
  7. Take them out and cool in the fridge for a few hours before serving. I think they taste best when cold. You can serve them plain or whip up the remainder of the coconut milk for your homemade version of Paleo whipping cream and viola Paleo Pumpkin Pie Bars. These did not last long in my house so next time I will be doubling them for sure.
Recipe by Our Full Plate at