Spiced Pumpkin Bars

Ok, November is here y’all! I can officially now be ok with holiday recipes on the rotation. With thanksgiving like a minute away, I need to start prepping my Paleo recipes so I can at least try to eat as clean as possible! So obviously I need to start with the pumpkin pie – c’mon now, priorities people!

These spiced pumpkin bars are just so good, and it’s only a few more steps than making regular pumpkin pie. Trust me though it’s so worth it – and you’ll feel good about eating dessert.

I use an 8×8 pan to make these – so it’s a pretty small batch but you could double it and put it in a 9×13 pan for Thanksgiving Dinner.

Also, I love to top these with my Maple Spiced Nuts (with added cooked bacon) – but c’mon, Coconut Cream + Pumpkin Pie = Classic. A can of coconut cream with maple syrup, cinnamon and vanilla – whisk it up in a stand mixer – BAM. Deliciousness.

Also, double the sweetened condensed milk recipe – seriously it’s uhh-mazing in coffee, on top fruit, or just by the spoonful. It’s a labor of love, and it shows in just how delicious it is!


Spiced Pumpkin Bars


Sweetened Condensed Coconut Milk

  • 1 Can Full Fat Coconut Milk
  • ¼ Cup Honey
  • ¼ Cup Maple Syrup
  • Dash of Vanilla & Cinnamon Optional


  • 2 Cups Almond Flour
  • 2 Tbsp. Coconut Oil Melted
  • 2 Tbsp. Maple Syrup
  • 1 Tbsp. Cinnamon
  • 1 Tsp. Vanilla Extract
  • 1 Tsp. Salt


  • 1 Can Pumpkin
  • 2 Eggs
  • ¾   Cup Sweetened Condensed Coconut Milk
  • 2 Tbsp. Maple Syrup
  • 1 Tbsp. Cinnamon
  • ½   Tbsp. Pumpkin Spice
  • 1 Tsp. Vanilla
  • Pinch of Salt

Cinnamon Whipped Cream

  • 1 Can of Coconut Cream solid parts only
  • 1 Tbsp. Maple Syrup
  • 1 Tsp. Cinnamon or Pumpkin Pie Spice


Sweetened Condensed Milk

  1. Add all of the ingredients into a sauce pan and bring to a boil. Lower the heat to a simmer and stir often. It's ready when it has reduced by half.


  1. Add all of the crust ingredients to a food processor or mixer or a blender. Mix until the dough comes together. Press the crust into an 8x8 pan that is lined with parchment paper. Put the crust into a refrigerator.


  1. Preheat the oven to 350.
  2. Mix all of the filling ingredients into a bowl until smooth. Add more maple if you prefer it sweeter.
  3. Pour the filling on top of the cold crust and put into the preheated oven. Cook for 35 minutes. Turn off the oven and let sit in the hot oven for another 10 minutes. Let the bars cool, and then put them into the fridge until cold all the way through.

Cinnamon Whipped Cream

  1. Add all of the ingredients into a cold bowl and whip or use your stand mixer with the whip attachment. Whip until the coconut cream is light and fluffy.

  2. Cut the pumpkin pie bars and serve with Cinnamon Whipped Coconut Cream.


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