Grainless Pumpkin Bars

Attention pumpkin pie lovers – you’re going to love these Grainless Pumpkin Bars! Made with a modified version of my shortbread crust, these bars are perfect to make for your upcoming weekend festivities! 

With pumpkin season in full force, I’ve done my fair share of cruising down the baking aisle to grab a can of pumpkin puree for new recipes. What I’ve quickly come to realize is most canned pumpkin is SH*T! Be sure to take a look at the ingredients if you are opting for canned pumpkin over fresh. I’ve come across various added ingredients including squash, sugar, artificial colours, vegetable oils such as canola and even gluten (EW)! 

 Making your own puree is always best, but if you’re going for canned just be sure to check the ingredient list first!

 This recipe is gluten free, dairy free, paleo, vegetarian and refined sugar free.

Pumpkin Bar Recipe

Serves: 9

Prep time: 10 minutes

Cook time: 25-30 minutes

Short Bread Crust Ingredients: 

  • 2/3 cup almond flour
  • 2/3 cup tapioca
  • 1/2 cup coconut flour
  • Pinch salt
  • 1/2 cup butter, room temperature  
  • 4 tbsp water
  • 2 tbsp maple syrup or coconut sugar
  • Pinch salt

Pumpkin Filling Ingredients:

  •  2 cups pumpkin puree
  • 2 eggs
  • 1 cup full-fat coconut milk
  • 1 tsp vanilla
  • 1/2 cup maple syrup or coconut sugar
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • Pinch salt

Optional toppings:

  • Cacao nibs or chopped dark chocolate
  • Pecans
  • Coconut whip
  • Cinnamon


  1. Preheat oven to 350F. Lightly grease a glass and metal 8”x8” baking dish.
  2. In a mixing bowl combine almond flour, tapioca starch, coconut flour, salt, butter water and maple syrup. Roll into a ball when fully mixed. If the crust is too dry add another 1 – 2 tbsp of water. Using fingers press evenly into baking dish for the bottom layer.
  3. Rinse out the mixing bowl, then combine pumpkin puree, eggs, coconut milk, vanilla, maple syrup, cinnamon, pumpkin spice and salt. Whisk until smooth. Pour evenly over shortbread layer. Bake for 25 minutes.
  4. Let cool for 10 minutes before adding toppings.


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