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! Featuring a rich and buttery gluten-free crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars!
Preheat the oven to 350°F and line an 8x8 pan with parchment paper, leaving a slight overhang. Set aside.
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.
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.
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.
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.
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.
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.
How to store:
Store in an airtight container in the fridge for up to a week. We recommend adding the whipped topping as you eat the bars so it's nice and fresh.
How to freeze:
Be sure to allow the bars to cool completely. Cover the pan tightly with plastic wrap and store in a resealable bag or cover with aluminum foil. You can also transfer the bars to an air tight container with a resealable lid. These ultra easy pumpkin pie bars can be frozen for up to three months. Thaw in the fridge before serving.
To reheat, you can either bake them in the oven at 350F for about 10 minutes or microwave them on a heat-safe plate until warm.