I am very excited to share this recipe with you, and just in time for Thanksgiving! These pumpkin pie bars make a great dessert for those who are on special diets such as GAPS, SCD, Paleo, GFCFSF, etc. They are very easy to mix up because they require no heat! And they are also very easy to customize so they can be sweeter or less “cakey.” I love them as-is. My mom prefers hers less cake-like.
Are these pumpkin pie bars really allergen-friendly?
Heck yeah! These no-bake pumpkin pie bars are dairy-free, gluten-free, sugar-free, egg-free, crust-free and nut-free (well, other than coconut, of course). They do not require a crust, and are naturally sweetened with raw honey. These bars are super easy and quick to put together, as they use simple ingredients and don’t require any heat. They are great for a snack, dessert, or served at your Thanksgiving event.
Can I make these ahead of time? How do I store them?
You can make your pumpkin pie bars ahead and store them in a tightly sealed container in the fridge. They are well loved by children and adults alike! I have not stored more than 3 days, and I have not attempted to freeze them as yet. I have eaten directly from the fridge, as well as allowed to warm a bit first before devouring. If you try freezing them, let me know how they turned out by leaving a comment!
What if I don’t have pumpkin pie spice? Or I’m allergic to something in it?
Don’t have pumpkin pie spice on hand, or can’t find any that fit your dietary needs? You can easily make your own pumpkin pie spice by mixing a tsp each of ground cinnamon, nutmeg, allspice, a dash of ginger/cloves/cardamom. Mix and match based on what you can tolerate, and find what works for you. You can also skip the spices altogether if none of them suit your taste buds or your special diet.
Coconut Love Pumpkin Pie Bars
Ingredients
- 1 cup Pumpkin Puree (approximately 8oz, or 1/2 of a 15oz can)
- 1 cup unsweetened shredded coconut flakes
- 2 tbsp sweet raw honey
(heaping tablespoons!) - 4 tbsp coconut butter
(heaping tablespoons!) - 1/2 tsp vanilla
- 1/4-1/2 tsp pumpkin pie spice (make your own for keto)
Instructions
- In a bowl, put 1 cup pumpkin puree.
- Add the honey, coconut butter, and vanilla, and mix well.
- Add 1/4 tsp pumpkin pie spice and taste. If it doesn’t taste the way you desire it to, add more honey and pumpkin pie spice slowly until it does.
- The coconut butter/oil controls how hard these bars will be, right now
it will be hard enough to cut formed bars, but the texture will be
cakey. Add more coconut butter if you think you’ll need it, or wait
until your next batch…you will want more! - Add the shredded coconut flakes and mix very well. Press into a square pan or pie dish and refrigerate for a couple hours.
- Cut into bars and enjoy!
Also try these apple mint coconut butter bars and strawberry coconut butter bars.
Don’t forget to pin this post, and let me know what you think of these by leaving a comment!
Daniela Modesto
Tuesday 19th of November 2019
These are spectacular - I want pumpkin season to last until March!!
Kristen Wood
Thursday 17th of October 2019
Wow! These sound absolutely amazing! I love that you do not use any kind of flour to make these bars - like magic!
Kimberly
Thursday 17th of October 2019
These look amazing!! Can’t wait to try this recipe! Thank you for sharing!
Daniela Modesto
Thursday 17th of October 2019
Oh wow, these sound pretty spectacular! I'm definitely making these - I think my kids would go crazy for them.
Don Baiocchi
Wednesday 16th of October 2019
LOVE how easy these are to throw together! I have an open can of pumpkin that is perfect for this.