Paleo Pumpkin Pecan Pie Bars

Jump to Recipe Print Recipe

These Paleo Pumpkin Pecan Pie Bars are the best of both worlds with a paleo shortbread like crust, a pumpkin custard filling, and a gooey and sweet pecan pie topping. Gluten free, dairy free and naturally sweetened, these bars will make a perfect Paleo Thanksgiving and holiday dessert!

A stack of pumpkin pecan pie bars on a black plate topped with whipped cream and pumpkin pie spice

Jump to:

Why You’ll Love This Recipe
Ingredients Needed
Ingredient Notes
How To Make This Recipe
Recipe FAQ's
More Paleo Desserts You'll Love
📖 Recipe

Why You’ll Love This Recipe

It uses real and whole ingredients: Pumpkin and pecan pie with no preservatives, corn syrup, or other questionable ingredients to round out your Thanksgiving holiday menu!
They make a great healthy holiday dessert! Your guests would never know that these dessert bars are dairy free, gluten free, and naturally sweetened. They taste even more fresh and delicious than the classics! (If you love healthier classics definitely give these Paleo Shortbread Cookies and this Vegan Snickerdoodle recipe a try!)
You don’t have to choose between pumpkin pie and pecan pie: The sweet and crunchy pecan pie topping on these bars perfectly compliments the creamy and delicious pumpkin custard meaning you don’t have to choose between your favorite holiday pies!
They are easy to make and can be done all in one bowl: Don’t let the ingredients list scare you. These bars really are very simple to make and the three layers come together quickly and easily. I like to rinse a single bowl in between making the layers to limit the amount of dishes!

A stack of pumpkin pecan pie bars on a black plate with a bite removed topped with whipped cream and pumpkin pie spice

Ingredients Needed

Paleo Shortbread Crust

Pumpkin Custard Filling

An overview shot of the ingredients needed for paleo pumpkin custard.

Pecan Pie Topping

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links. I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

Almond Flour and Coconut Flour - Unfortunately, the flours in this recipe can NOT be substituted for any other gluten free (or gluten containing) flours.
Almond Flour - Be sure you are using blanched almond flour and not almond meal as it will change the texture of the crust. For all of my paleo baking I really enjoy Kirkland Brand almond flour and Anthony's almond flour.
Coconut Oil - The coconut oil in this recipe can be substituted for ghee as well!
Honey - The honey gives the pecan pie topping the gooey consistency. It can be substituted for maple syrup but the consistency may be slightly different, though still delicious!
Canned Pumpkin - Be sure you are using canned pumpkin (pumpkin being the only ingredient) and NOT pumpkin pie filling.
Coconut Sugar - Coconut sugar can be substituted for maple sugar as well, the color of the custard will just be lighter!
Pecans - if using salted pecans, be sure to omit the additional salt from the pecan pie topping!

How To Make This Recipe

In a medium sized bowl, combine the almond flour, coconut flour, and baking soda.
Add in the coconut oil, egg, syrup and vanilla, using a wooden spoon or spatula mix well until a thick dough is formed.

An overview shot of a mixing bowl of ingredients being mixed for a shortbread crust.

Place crust dough in prepared pan and using your hands spread evenly. (Note: if dough it too sticky, dampen hands to spread.)
Bake the crust for 15 minutes at 350F.

A side by side photo of shortbread crust in a pan with parchment paper and a second photo of the dough pressed into the pan.

While crust is baking, prepare the pumpkin custard. In a medium sized bowl add all ingredients for custard and mix using a handheld mixer until well combined and smooth.

A side by side photo of the ingredients needed for pumpkin custard and another bowl with the mixture combined.

Remove crust from oven and pour pumpkin custard over the top. Return to oven and bake for approximately 35 minutes at 350F, or until center of custard is no longer jiggly (it’s ok if it’s still slightly sticky).
While the custard is cooking, prepare pecan pie topping by adding all ingredients for topping to a small bowl and mixing well with a fork.

A side by side photo of pumpkin custard pured into a baking pan and another photo of a mixing bowl with pecan pie topping.

Remove pumpkin pie bars from oven and evenly (and carefully) spread pecan topping over the pumpkin custard layer. Very lightly press pecans into the pumpkin layer. Return to oven and bake for 12 minutes at 350F.
Remove from oven and allow to cool in the pan for at least 30 minutes.

A side by side photo of pumpkin pie bars with pecan pie topping before and after baking

Refrigerate the bars for at least 4-6 hours or overnight before cutting into 12 bars and serving chilled.

Pumpkin pecan pie bars in a pan with one corner piece missing showing the three layers.

Recipe FAQ's

What’s the best way to store these bars?

These bars will keep well lightly covered in the fridge for 3-4 days!

Can you freeze these bars?

Yes! After the bars have cooled completely, place them in an airtight container in the freezer for up to one month. Thaw in the refrigerator overnight before serving.

What’s the best way to serve these bars?

These bars are best served after chilling in the fridge for at least 4-6 hours, or overnight. I love to serve them cold with a not so little dollop of coconut whipped cream!

You can by store bought whipped cream for this recipe or make the whipped coconut cream from these Paleo Shortbread Cookie and Berry Parfaits!

A head on view of a pumpkin pie bar with pecan pie topping, topping with coconut whipped cream, showing the three layers of the bar on a black plate

More Paleo Desserts You'll Love

Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!