PUMPKIN PIE BARS | healthy recipe


These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!

If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.

This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.


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8×8 Baking Dish:
Coconut Flour:
Glass Mixing Bowls:
Glass Storage Container:


Pumpkin Spice Latte:
Pumpkin Oatmeal Cups:
Mini Pumpkin Pies:
How-To Roast Pumpkin Seeds:

15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*

Preheat oven to 350ºF.

Grease and 8×8 baking dish with coconut oil, butter or cooking spray.

In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.

Stir in chocolate chips.

Transfer batter to prepared baking dish.

Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!

Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.

For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.

Be sure to store these bars in the refrigerator. They are best when eaten cold.

Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!

Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg





  1. The flavour comes from the spices and not the pumpkin?! Que o Que?! For an extra 20 minutes' worth of labour use fresh butternut instead of stuff out of a can. Also, most tinned pumpkin puree have an allergen warning. While the recipe is sound, I have to question the out-a-can bit. It runs contrary to the message of health the video portrays. PS: I do like the recipe. Add some dates, a hint of nutmeg and chili and set it on a biscuit base; it would make an old flip-flop taste good.

  2. Why maple syrup ? Sugar is sugar, all will get converted to glucose, the GI is almost the same – I don't see the point of expensing 8-15$ for something that has no added benefit what so ever. People decided that using honey or maple syrup in place of white or brown sugar will make it somehow "better", because it is "natural", lol. But in reality – it makes no difference health wise. All sugars get converted to glucose during digestion and that's what gets into your blood. And unless you have fiber to inhibit sugar absorption – they all shoot up into the blood stream with the same speed !
    I would really like to see recipes that are sweet, but have no sugar in them – no carbs, or very low carbs. Maple syrup, honey, figs – really only marginally improve the dish, in the nutshell they are no better than refined sugar, so might as well not bother

  3. wow, really thought this would be a great recipe. baked 45 min., top fairly brown. cooled down, cut & the middle is mushy. gee, the batter was thicker, like for muffins. they're back in the oven, but think the top & bottom will burn before the inside is cooked. any thoughts, any one? made a double recipe…would suck if they went to waste….
    Ended up baking about 80 minutes total. they were okay, but with a slight burn taste (top & bottom).

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