Paleo Pumpkin Pie Bars

Posted on

I made this last night with a few substitutions due to diet restrictions and they turned out great! I used xylitol instead of coconut sugar, goat butter instead of ghee, and two large duck eggs for the eggs. Oh, and I kinda winged it on the pumpkin pie spice and threw in a few shakes of ginger and two-ish little shakes of clove, and a mini-pinch of cardamom.

Paleo Pumpkin Pie Bars

Prep Time 10 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 18 minutes
Servings 9 pieces

1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons ghee, room temperature

Pumpkin Filling
1- 15 oz can pumpkin not pumpkin pie filling
3/4 cup coconut sugar
1/2 cup full fat coconut milk
2 large eggs room temperature
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt


  1. Preheat the oven to 325° and line a 9×9 square pan with parchment paper.
  2. Make the crust: in a medium bowl, combine almond flour, coconut flour, cinnamon, salt, and ghee. Mix until mixture is well combined then press it into the bottom of the prepared pan. Bake for 8 minutes.
  3. get more instructions @

Leave a Reply

Your email address will not be published. Required fields are marked *