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+ servings
Side view of three keto pumpkin pie bars stacked on top of each other

Helathy Pumpkin Bars

These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall! Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars!

Course Dessert
Cuisine American
Keyword fall dessert recipes, healthy pumpkin bars, keto pumpkin bars, pumpkin bars recipe, pumpkin dessert recipes, pumpkin pie bars
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 15 minutes
Servings 16
Calories 197 kcal
Author Kelly


For the Crust

For the Filling

  • 15 oz can pumpkin puree not pumpkin pie filling
  • 1/2 cup canned coconut cream or use the thick part of full-fat canned coconut milk
  • 1/4 cup pure maple syrup or sub with 3 tbsp Lakanto Sugar-free maple syrup, or preferred liquid sweetener
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine grain sea salt
  • 2 1/2 tsp pumpkin pie spice or 1 3/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves & 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 large eggs room temperature

For the Topping


  1. Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Set aside.

  2. In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.

    Top view of ingredients to make healthy pumpkin pie bars
  3. Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.

    Top view of almond flour pie crust in a square baking pan
  4. Meanwhile, make the filling: in a large bowl, beat the eggs, then whisk in the pumpkin puree, coconut cream, coconut sugar, maple syrup, vanilla, pumpkin pie spice and cinnamon. Mix until well combined and smooth. Alternatively, blend in a food processor or blender until smooth.

    Top view of wet ingredients in a white bowl to make keto pumpkin pie
  5. Pour over the partly-baked crust and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes, or until filling is set and no longer jiggly.

  6. Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.

    Top view of 9 healthy pumpkin bars son a black wire rack
  7. Once cool, cut into 12 even bars and top each bar with piped whipped cream or a dollop of coconut cream sprinkled with a little bit of pumpkin pie spice.

    Top view of healthy pumpkin bar on a white plate

Recipe Video

Recipe Notes

Store bars in the fridge for up to 5 days.

Nutrition Facts
Helathy Pumpkin Bars
Amount Per Serving (1 bar)
Calories 197 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.