Go Back

Pecan Pumpkin Pie Bars

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert

Ingredients
  

Crust

  • 1 1/2 cups Bobs Red Mill Paleo Flour could sub for almond flour
  • 1/4 cup coconut sugar
  • 8 tbsp grass-fed butter or ghee melted (could sub for 1/2 cup coconut oil)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Pumpkin Layer

  • 1 can pumpkin puree
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/4 cup + 2 tbsp coconut cream

Pecan Topping

  • 2 cups pecans
  • 1/3 cup maple syrup
  • 3 tbsp coconut oil melted
  • 1/4 cup Paleo Flour again, could sub for almond flour
  • 1/2 -1 tsp cinnamon
  • 1/2 tsp sea salt

Instructions
 

  • Preheat oven to 375 degrees and line a 9x13 glass pan with parchment paper
  • For the crust - thoroughly combine sugar, butter, and vanilla extract & then mix in flour and salt
  • Press mixture evenly across the glass pan, and bake for 12 minutes. If you want more of a hard, shortbread-like crust, bake for ~15-18 minutes.
  • Once crust comes out of oven, let cool for a few minutes and reduce oven heat to 350 degrees.
  • For pumpkin layer - whisk eggs and sugar together, then add pumpkin, coconut cream, pumpkin spice, and vanilla extract. Mix well.
  • Pour pumpkin mixture over crust and bake for ~20 minutes, or until pumpkin layer solidifies enough to place pecans on top
  • Mix together maple syrup, coconut oil, cinnamon and sea salt, then add in flour. Finally, stir in pecans.
  • Remove pie from oven, spread the pecan toppings evenly on top. Bake for an additional 20-25 minutes, or until top starts to crisp/brown.
  • Let pie cool completely until cutting into bars :)