grain-free molasses {paleo} pumpkin pie bars

we all know it’s fall, and since i’m crunching leaves like a happy little girl for my first up-north autumn in tooooooo long, i’m of course pumpkin crazy.  i don’t care if it is a trend, i’ve been pumpkin addicted long before the trend (i wanted to name my little girl autumn, and i think i still wish i had another daughter so i could).  these paleo pumpkin pie bars make my tummy, and my mouth, very autumn-happy.


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as i listen more and more to my body, it’s clear i need to stick strong to this no-gluten rule, and i’m leaning deeper into no grains, and soon i may have to bite the bullet and drop dairy.  (gasp!  i’m going to try to do raw first…)


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i’m thinking since this is a little bit sweet, but rich with good fats and protein from the nuts, and fiber from the pumpkin, it would be perfect with morning tea for breakfast, too.


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here’s the recipe for you to print!


Grain Free Molasses (Paleo) Pumpkin Pie Bars


  • For Crust:
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup salted butter
  • 1/4 cup pure maple syrup
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For Filling:
  • 1 can pumpkin puree
  • 3 eggs
  • 1/4 cup almond or coconut milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon sea salt
  • For crumble topping:
  • 1/2 cup almond flour
  • 1 tablespoon maple sugar
  • 1/2 teaspoon cinnamon
  • 2-3 tablespoons salted butter


  1. Using a fork or pastry cutter, blend together dry crust ingredients.
  2. Stir in wet crust ingredients.
  3. Using a sheet of wax paper, press crust into an 11x13 glass baking dish.
  4. Bake in 350 degree oven for 8 minutes.
  5. Meanwhile, combine filling ingredients.
  6. Using a fork, stir together 1/2 cup almond flour, maple sugar, and cinnamon for crumble topping, then cut in 2 tablespoons butter.
  7. Crumble mixture should be crumbly and slightly moist; add additional tablespoon butter if needed.
  8. Pour filling over crust and sprinkle evenly with crumble mixture.
  9. Bake bars for 15-20 minutes (center should be cooked through).


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what’s  favorite grain-free pumpkin recipe?


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