Grain-Free Pumpkin Pie Bars with Shortbread Crust
- Mixing bowls
- Scale
- 9 x 9-inch/23 x 23 cm baking pan
- Chef's knife
INGREDIENTS
Crust:
- 1 1/2 cups/150 grams almond flour
- 1/4 cup/30 grams cassava flour or coconut flour
- 1/4 cup + 1 tablespoon/75 grams coconut oil, melted
- 1/4 cup/60 grams maple syrup
- 1/4 teaspoon salt
Filling:
- 1 (15 ounces/425 grams) can pumpkin puree
- 1/2 cup/120 grams full-fat coconut milk, canned
- 1/2 cup/120 grams pure maple syrup
- 2 tablespoons coconut sugar
- 2 large eggs
- 2 tablespoons tapioca flour or cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- Pinch of salt
INSTRUCTIONS
- Heat oven to 350°F/175°C. Line a 9 x 9-inch/23 x 23 cm baking pan with parchment paper.
- Mix the almond flour, cassava or coconut flour, coconut oil, maple syrup, and salt in a bowl until a dough forms. Press evenly into the prepared pan. Prick with a fork.
- Bake until lightly set, about 10 minutes. Remove and let cool.
- Whisk pumpkin puree, coconut milk, maple syrup, coconut sugar, eggs, tapioca flour, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour over the crust.
- Bake until the center is set and no longer jiggles, 45 to 50 minutes. Cool completely in the pan. Refrigerate for at least 2 hours or overnight.
- Slice into bars. Serve chilled or at room temperature.
- Keep refrigerated in an airtight container for up to 1 week.
FAQ
How can I make pumpkin pie bars with shortbread crust dairy-free?
You do not need to change much, since the recipe already avoids butter and cream by using coconut oil and coconut milk. If you prefer a lighter option, substitute the full-fat coconut milk with oat milk or cashew cream to maintain creaminess without altering the flavor too much. Make sure your maple syrup and coconut sugar are pure and not processed with additives. This ensures the bars remain fully dairy-free while still holding the smooth and silky texture expected in pumpkin pie bars with shortbread crust.
How do I know when the bars are fully baked?
The bars are done when the center is no longer liquid but still has a slight jiggle. This usually takes 45 to 50 minutes at 350°F/175°C. A good test is to lightly tap the pan—if only the very center trembles slightly, the bars are ready. Overbaking can lead to cracks on the surface, while underbaking will leave the filling too soft to set properly. Cooling and chilling afterward help the custard-like filling firm up, so resist the urge to cut before refrigeration.
Can I freeze these pumpkin pie bars with shortbread crust?
After baking and cooling, slice the bars and arrange them in a single layer on a baking sheet to freeze individually. Once solid, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. Thaw the bars overnight in the refrigerator before serving.
How can I make the bars less sweet?
You can adjust the sweeteners without compromising the structure of the filling. Reduce the maple syrup slightly, for example, from 1/2 cup to 1/3 cup, and cut the coconut sugar down to 1 tablespoon instead of 2. You can also add more spices like cinnamon, nutmeg, or ginger to balance flavor without extra sugar. Another method is to use unsweetened coconut milk and ensure your pumpkin puree has no added sugars.
What can I use instead of cassava or coconut flour?
You can substitute them with arrowroot flour or additional almond flour in pumpkin pie bars with shortbread crust. Arrowroot will help keep the crust light and slightly crisp, while using only almond flour will make the base more dense and nutty. If substituting, adjust by adding an extra tablespoon of almond flour to balance moisture from the coconut oil and maple syrup. Always make sure the dough holds together when pressed into the pan.
How should the bars be stored?
These pumpkin pie bars with shortbread crust should always be kept refrigerated due to the egg and coconut milk filling, which is similar to pumpkin pie custard. Store them in an airtight container for up to one week, layering slices with parchment paper to prevent sticking. If you plan to serve them at room temperature, remove them from the fridge about 20 minutes before serving for the best flavor and texture. For longer storage, freeze as directed and thaw before serving.
Can I make this recipe egg-free?
Replace the two large eggs with either flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) or a commercial egg replacer designed for baking. These alternatives help bind the filling while maintaining a smooth texture. Keep in mind that the filling may be slightly softer than the traditional version, so chilling is especially important.
