Why You’ll Love This Almond Flour Pumpkin Pie Bars

• Effortless, No-Roll Crust. The crust is a simple press-in situation. Just mix the ingredients and pat them into your pan—no chilling, no rolling, and no fancy equipment needed. It’s a game-changer for anyone who finds traditional pie dough intimidating.
• Incredibly Rich and Creamy Texture. The filling bakes up so silky and smooth, with a beautiful firmness that makes these bars easy to slice and serve. You get that classic pumpkin pie mouthfeel without any of the potential sogginess a bottom crust can sometimes have.
• Naturally Gluten-Free. By using almond flour as the base for the crust, these bars are naturally gluten-free. The almond flour also adds a lovely, nutty flavor and a tender, crumbly texture that pairs beautifully with the spiced pumpkin.
• Perfect for Making Ahead. These bars are fantastic make-ahead desserts. They firm up beautifully in the fridge, making them even easier to slice cleanly, and the flavors deepen and meld together overnight. It takes the stress out of dessert timing.

Ingredients & Tools

• 280 g blanched almond flour
• 45 g coconut sugar or light brown sugar
• 1/4 tsp fine sea salt
• 85 g unsalted butter, melted (or coconut oil for dairy-free)
• 1 large egg
• 425 g pure pumpkin puree (not pumpkin pie filling)
• 120 ml pure maple syrup
• 120 ml full-fat coconut milk or heavy cream
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice (optional, but lovely)

Tools: 8×8 inch square baking pan, parchment paper, two mixing bowls, whisk, fork or spatula

A quick note on the pumpkin puree—make sure you’re grabbing the plain, unsweetened kind. Pumpkin pie filling is pre-spiced and sweetened, and it will throw off the beautiful balance we’re creating here. The almond flour gives the crust a wonderfully nutty, shortbread-like quality that you’re going to adore.

Nutrition (per serving)

• Calories: 245 kcal
• Protein: 6 g
• Fat: 19 g
• Carbohydrates: 15 g
• Fiber: 3 g

Serves: 9 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Why blanched almond flour? Blanched almond flour is made from almonds with their skins removed, resulting in a finer texture and lighter color. This gives you a much more delicate, shortbread-like crust. Almond meal, which includes the skins, will work but will yield a denser, grittier texture.
• Is your pumpkin puree watery? If you’ve ever opened a can of pumpkin and found a pool of liquid on top, it’s a good idea to drain it. Give the puree a good stir in a fine-mesh strainer over a bowl to let any excess water drip out. This helps ensure your filling sets up perfectly and isn’t runny.
• Don’t skip the full-fat coconut milk or cream. The fat content is crucial for that luxurious, creamy mouthfeel. Using a low-fat alternative can result in a filling that’s a bit rubbery or lacks richness. Trust me, a little goes a long way here for the perfect texture.
• Room temperature eggs are your friend. Using room temperature eggs for the filling helps them incorporate more smoothly and evenly into the pumpkin mixture, preventing any little cooked egg white bits and creating a supremely silky custard.

How to Make Almond Flour Pumpkin Pie Bars

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery, bright greens provide a fantastic contrast to the sweet, spiced bars, cleansing the palate beautifully between bites.
• Slow-cooker pulled chicken or turkey — Serving these bars after a savory, hearty main course makes them feel like a proper holiday feast, but in a much more relaxed, bar-form kind of way.
• Whipped sweet potato soup — The flavor profiles are wonderfully complementary, creating a cohesive and deeply satisfying autumnal meal from start to finish.

Drinks

• Hot spiced apple cider — The warm apple and spice notes are a classic pairing with pumpkin, making each sip and bite feel like a cozy hug.
• A dollop of cold brew coffee — The slight bitterness and robust flavor of cold brew cuts through the sweetness of the bars in the most delightful way, creating a sophisticated pairing.
• Chai tea latte — The cardamom, ginger, and black tea in chai echo the warm spices in the bars, creating a harmonious and deeply comforting flavor experience.

Something Sweet

• A simple scoop of vanilla bean ice cream — The classic pairing! The cold, creamy vanilla is a perfect textural and temperature contrast against the spiced, room-temperature bar.
• Maple whipped cream — Just whip some heavy cream with a splash of maple syrup. It amplifies the maple notes in the bars and adds a cloud-like, luxurious topping.
• Dark chocolate shavings — A little sprinkle of high-quality dark chocolate adds a subtle bitterness and a beautiful visual element that makes the bars feel extra special.

Top Mistakes to Avoid

• Using pumpkin pie filling instead of puree. This is the number one mistake! Pumpkin pie filling is already sweetened and spiced. Using it will make your bars far too sweet and throw the carefully balanced spice profile completely off.
• Overbaking the filling. The center should still have a slight jiggle when you take it out of the oven. If you bake it until it’s completely firm in the center, it will be dry and likely crack as it cools. Remember, residual heat will continue to cook it.
• Skipping the chill time. I know, the wait is tough. But slicing into these bars before they’ve had a proper chill in the fridge is a recipe for a gooey, messy situation. The chilling step is what gives them their perfect, sliceable texture.
• Not pressing the crust firmly enough. If the crust isn’t pressed in tightly and evenly, it can crumble when you slice the bars. Really use some muscle to compact it into a solid layer.

Expert Tips

• Tip: Toast your own spices. If you have whole cinnamon sticks, nutmeg, and ginger, try lightly toasting them in a dry pan and then grinding them fresh. The difference in aroma and flavor depth is honestly incredible and will make your kitchen smell like a dream.
• Tip: Use an electric mixer for the filling. While a whisk works perfectly fine, using a hand mixer or stand mixer on low speed for a minute will guarantee an ultra-silky, lump-free filling with a little more air incorporated for a lighter texture.
• Tip: Score your slices before chilling. For picture-perfect bars, use a sharp paring knife to lightly score the top of the filling into portions right after it comes out of the oven. This creates a guide that makes slicing through the set filling much cleaner later.
• Tip: Add a textural topping. For a little crunch, sprinkle a mixture of chopped pecans, almond flour, and a tablespoon of maple syrup over the filling before baking. It creates a delightful streusel-like layer on top.

FAQs

Can I make these dairy-free?
Absolutely! The recipe is easily adaptable. Simply substitute the melted butter in the crust with an equal amount of melted coconut oil or a plant-based butter. For the filling, you’re already using coconut milk, so you’re all set. The result is just as rich and delicious.

How should I store leftover bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They actually taste even better on day two or three as the flavors have more time to meld. You can enjoy them cold straight from the fridge, or let them sit out for 10-15 minutes to take the chill off.

Can I freeze these pumpkin pie bars?
You sure can! They freeze beautifully. Once completely cooled and chilled, slice the bars and place them in a single layer on a parchment-lined baking sheet to freeze solid. Then, transfer the frozen bars to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before serving.

My filling didn’t set firmly. What happened?
This usually boils down to one of two things. First, underbaking—the center needs that slight jiggle, but it shouldn’t look liquidy. Second, not chilling long enough. The bars need that full 4+ hours in the fridge to firm up properly. If you’re sure you did both, double-check that you used the correct amount of pumpkin puree and not a larger can by accident.

Can I use a different type of flour for the crust?
Almond flour is key here for its specific texture and fat content, which creates that tender, shortbread-like crust. Substituting with another gluten-free flour blend or all-purpose flour will drastically change the texture, moisture absorption, and flavor. I really don’t recommend it for this particular recipe.