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I rarely have the patience to prepare a pie crust.
Which is why I’m in love with these pumpkin bars.
I actually wasn’t so in love with them at first, because they are almost too moist. But they taste just like pumpkin pie, so I couldn’t help but keep snacking on them! The texture actually reminds me of pumpkin pie filling, but these bars are just firm enough that you can pick them up with your hands. I think they’ll be the perfect alternative to a traditional pie in our home this year!
My husband and I keep finding ourselves picking up a piece here and there as we walk by the kitchen, so be warned– they disappear fast! I hope you and your family enjoy them just as much.
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Coconut Flour Pumpkin Bars
makes one 9″x9″ pan
Adapted from this recipe
Ingredients:
15 oz. pumpkin puree (about 1 1/2 cups)
3/4 cup coconut flour
3/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
Butter or coconut oil, for greasing the pan
Directions:
Preheat the oven to 350F and grease a 9″x9″ baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week. (They’re delicious straight out of the fridge, too!)
Ingredients
- 15 oz . pumpkin puree (about 1 1/2 cups)
- 3/4 cup coconut flour
- 3/4 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- butter or coconut oil , for greasing the pan
Instructions
- Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
- Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
- Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.
Nutrition
Substitution Notes:
- Coconut flour is unique, and therefore I don’t have any good substitutions to offer you. If you’d prefer a nut-based pumpkin bar, I highly recommend using this recipe instead.
- Please feel free to share any other substitutions you try in the comments below!
Enjoy!
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Reader Feedback: Are you a fan of pie crust? My family has always made crust-less pumpkin pie for Thanksgiving each year, but our pecan pie always has crust!
these sound super good…but i’m waiting for the coconut flour brownie recipe!
Just made these- yummy! Thanks for another great recipe
Hi I would love to make these but I’m with Ellie as to a replacement for the maple syrup..Any help would be appreciated
Is there an alternative to the maple syrup you’d recommend? My preference would be to use stevia but I don’t know what else to add to help keep the consistency and texture. Please advise.
I bought a Lankto maple syrup made with Monk fruit 0 carbs 0 sugar I picked it up at Ross.
I would like to ask how to make the pumpkin puree. Do I out it raw and mix it or do I have to cook it first?
Here’s a tutorial: https://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
This looks yummy! Although I do not stock coconut flour so might have to improvise. And I just noticed Elana’s Pantry has a very simple paleo pie crust recipe. I could go either way on pie crust, but sometimes it adds a nice backdrop.
This looks delish! I made one very similar to this yesterday but used apple butter in place of eggs and stevia to lower the sugars, but the texture you described sounds identical to mine. I love them and have been keeping mine in the freezer and letting them thaw. They seem to hold up better and taste sweeter this way. Either way, I just adore coconut flour and love seeing how others use it! Great recipe!:)
THESE look like “the ticket” to a grain-free pumpkin pie treat for me this Thanksgiving…Alas…I am one of the bonafide CRUST FREAKS…and if I didn’t have the carb & gluten concerns…I swear I would ONLY eat crust…to me it is the very best part of any tart, pie or quiche…
Not a fan…however…of the gajillion recipes out there for nut-heavy, medjool date heavy pie “crusts”…they are simply way too heavy..and do not have that magical quality of breaking into a million “shards” when one bites into them!
I love a good pumpkin bar and these look delicious! I can’t wait to try them!
Have you tried this coconut flour before:
http://www.drvita.com/p-14956-Nutiva-Organic-Coconut-Flour–3-lbs.aspx?catargetid=1920411439&cadevice={device}&gclid=CIfbuYSx3roCFSzZQgod8isAvQ
It’s cheaper than the one you linked and seems to be equal in quality, but I’m looking for more opinions before I commit.
Nope, I haven’t tried that one! Let us know if you like it!