I rarely have the patience to prepare a pie crust.
Which is why I’m in love with these pumpkin bars.
I actually wasn’t so in love with them at first, because they are almost too moist. But they taste just like pumpkin pie, so I couldn’t help but keep snacking on them! The texture actually reminds me of pumpkin pie filling, but these bars are just firm enough that you can pick them up with your hands. I think they’ll be the perfect alternative to a traditional pie in our home this year!
My husband and I keep finding ourselves picking up a piece here and there as we walk by the kitchen, so be warned– they disappear fast! I hope you and your family enjoy them just as much.
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Coconut Flour Pumpkin Bars makes one 9″x9″ pan
Adapted from this recipe
Ingredients:
15 oz. pumpkin puree (about 1 1/2 cups) 3/4 cup coconut flour 3/4 cup maple syrup 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs
Butter or coconut oil, for greasing the pan
Directions:
Preheat the oven to 350F and grease a 9″x9″ baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week. (They’re delicious straight out of the fridge, too!)
IngredientsUS CustomaryMetric1x2x3x
- 15 oz . pumpkin puree (about 1 1/2 cups)
- 3/4 cup coconut flour
- 3/4 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- butter or coconut oil , for greasing the pan
Instructions
- Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
- Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
- Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.
Nutrition
Substitution Notes:
- Coconut flour is unique, and therefore I don’t have any good substitutions to offer you. If you’d prefer a nut-based pumpkin bar, I highly recommend using this recipe instead.
- Please feel free to share any other substitutions you try in the comments below!
Enjoy!
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Reader Feedback : Are you a fan of pie crust? My family has always made crust-less pumpkin pie for Thanksgiving each year, but our pecan pie always has crust!
Coconut Flour Pumpkin Bars
Ingredients
- 15 oz . pumpkin puree (about 1 1/2 cups)
- 3/4 cup coconut flour
- 3/4 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- butter or coconut oil , for greasing the pan
Instructions
- Preheat the oven to 350F and grease a 9"x9" baking dish well with butter or coconut oil. Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain. Transfer the batter to the greased baking dish, and use a spatula to smooth the top.
- Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.
- Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week.
