Pumpkin season is upon us! While I may not be a lover of the classic (eye roll) pumpkin spice latte, I do love me some pumpkin pie.
So that was exactly what I tried to evoke with these Paleo Pumpkin Pecan Pie Bars! The flavour of pumpkin pie, with the beauty of a grab-and-go snack.
And I really, really like these bars. If you don’t like pumpkin–don’t make these! Because you get a delicious mouthful of pumpkin with every bite! Which happens to be something I’m all for. 
For us Canadians, Thanksgiving is right around the corner (as in this weekend). It feels needed: a chance to go home, be with my family. I’ve realized the older I get, the harder it is to make that happen. It doesn’t help living in a different city. Sometimes it sneaks up on–the time, I mean. I look around and realize, just like that, a year has flown by since I’ve last been home. I feel eager to be around my family and all their wackiness. I feel excited to bring them baked goods that will surprise them with how much they like them!
That’s how I feel about these guys. Also, bonus points for the pumpkin being a high source of fibre! Yum, yum!
I hope you make these Paleo Pumpkin Pecan Pie Bars this fall season, and if you do be sure to let me know (find me on Instagram @thenourishedmind)!
OTHER POSTS YOU MIGHT LIKE
Holiday Cranberry Apple Rosemary Jam + Gluten-Free Charcuterie Board
Paleo Vegan Ginger Apricot Linzer Cookies
KITCHEN ESSENTIALS FOR THIS RECIPE
What are your favourite holiday recipes? Send them my way! And be sure to sign up for The Nourished Mind newsletter if you haven’t already!
Happy Thanksgiving !
Paleo Pecan Pie Bars
Ingredients
For The Crust:
- 1/4 cup coconut oil melted and slightly cooled
- 1/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp salt
For The Pumpkin Filling:
- 1 can (398 ml/13.45 oz) pumpkin puree
- 2 eggs
- 1/4 cup almond milk unsweetened
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- t tsp vanilla
- 1 tbsp pumpkin pie spice*
For The Pecan Topping:
- 1 cup pecans
- 3 tbsp maple syrup
- 1 tbsp coconut oil melted
- 1/4 tsp salt
Instructions
For the crust:
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
- In a medium bowl, whisk together wet ingredients. Add in dry ingredients and stir to combine.
- Pour crust into pan, and smooth flat with a wet offset spatula. Bake crust 350F for 11 minutes. Cool for 5 minutes.
For the filling:
- In a large bowl, mix together pumpkin filling. Set aside.
For the pecan topping:
- In a small bowl, stir together all the ingredients.
To assemble:
- Spread the pumpkin filling evenly over the slightly cooled crust.Top with the pecan layer. Bake 50-60 minutes.
Notes
- You can make your own pumpkin pie spice with the following:
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
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