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.
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…)
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.
here’s the recipe for you to print!
Ingredients
- 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
Instructions
- Using a fork or pastry cutter, blend together dry crust ingredients.
- Stir in wet crust ingredients.
- Using a sheet of wax paper, press crust into an 11x13 glass baking dish.
- Bake in 350 degree oven for 8 minutes.
- Meanwhile, combine filling ingredients.
- Using a fork, stir together 1/2 cup almond flour, maple sugar, and cinnamon for crumble topping, then cut in 2 tablespoons butter.
- Crumble mixture should be crumbly and slightly moist; add additional tablespoon butter if needed.
- Pour filling over crust and sprinkle evenly with crumble mixture.
- Bake bars for 15-20 minutes (center should be cooked through).
what’s favorite grain-free pumpkin recipe?
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