Keto Pumpkin Pie Bars
Rated 3.6 stars by 29 users
Category
Dessert
Servings
14
Prep Time
15-20 minutes
Cook Time
55 minutes
Calories
267
A convenient version of the classic Thanksgiving pie, these delicious pumpkin bars have all the spicy-sweet flavor you expect—without all the added sugars or corn syrup found in most store-bought desserts. Our easy pumpkin pie bars recipe can also be made completely dairy-free with just a few easy ingredient swaps!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup pecans, finely chopped
4 Tbsp. unsalted butter or coconut oil, melted
- 2 Tbsp. monk fruit
- 1/4 tsp. cinnamon
Pinch of salt
15 oz. canned pumpkin puree
- 3/4 cup full-fat coconut milk (unsweetened)
- 1/2 cup monk fruit
- 4 eggs, lightly beaten
- 3 Tbsp. coconut flour
- 1 tsp. pure vanilla extract
- 1/2 Tbsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 can coconut cream
-
2 scoops Primal Kitchen Chai Tea Collagen Keto Latte
- Chopped pecans for topping, if desired
For the crust:
For the filling:
For the whipped topping:
Directions
Preheat the oven to 350ºF.
Line a 9x9-inch pan with parchment paper.
In a mixing bowl, add almond flour, pecans, butter or coconut oil, and salt until well combined. Pour the crust mixture into the pan, pressing the crust firmly into the bottom of the pan with clean fingers until the crust covers the bottom in one even layer.
Bake the crust for 9–10 minutes, or until lightly golden. Remove from the oven and set aside.
To make the pumpkin pie filling, whisk the pumpkin puree with the cream or coconut milk, and the rest of the pie filling ingredients.
Pour the filling over the pie crust and bake for 40–45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before removing from the pan.
Meanwhile, make the whipped cream topping. Place cold heavy cream or coconut cream (Spoon the solid part out of the top of a can of coconut milk, leaving the water in the can. Refrigerate the coconut cream until it's cold.) in a large mixing bowl of a stand mixer. You can also use handheld beaters.
Whip air into the cream, starting on low speed and gradually increasing the speed until the cream has stiff peaks.
When cool, remove the pumpkin pie from the pan. Slice into bars.
Serve each pumpkin pie bar with a dollop of whipped cream and a sprinkling of chopped pecans.
Recipe Video
Recipe Note
Nutrition info calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 267
- Carbs
- 8 grams
- Fat
- 15 grams
- Protein
- 6 grams
Hello, pumpkin! A handheld version of the fall dessert whose warm spices, sugared squash, and sweetened whipped topping inspired an autumnal craze of pumpkin-spice everything, pumpkin pie bars are basically squared slabs of the classic holiday pie. Traditionally, pumpkin pie has a tender, flaky pastry crust or a crumbly base made from crushed cookies like graham crackers or ginger snaps. The semi-firm, custard-like pumpkin pie filling contains the coveted spicy-sweet pairing that sparked the fall pumpkin spice craze.
Our pumpkin pie bars recipe features a crumbly crust made from nuts, and it can be made completely dairy-free with just a few substitutions. To avoid sugar overload, our pie filling includes pumpkin puree, classic pie spices, monk fruit for sweetness, and eggs to bind it all together. Top your pumpkin pie bars with our spiced whipped coconut cream or whipped heavy cream for a festive, creamy crown with a touch of chai tea spices. If you're whipping up this recipe for Thanksgiving, serve our pumpkin pie bars with coffee or tea after your family dinner to help ward off the droopy feeling that comes with a massive meal.
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