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Grain-free Pumpkin Pie Bars:

I am a huge lover of pumpkin pie! But I find bar form anything is way better and so these grain-free pumpkin pie bars were born. And I can’t wait for you all to try them out and let me know what you think.

Ingredients you will need:

  1. Pumpkin purée (not pumpkin pie filling you want just 100% pumpkin)
  2. Pasture raised eggs
  3. Coconut oil
  4. Maple syrup
  5. Pecan butter (substitute any type of nut/seed butter)
  6. Vanilla extract
  7. Pumpkin pie spice
  8. Cinnamon
  9. Nutmeg
  10. Baking soda
  11. Sea salt
  12. Almond flour
  13. Coconut flour
  14. Chocolate of choice ( I prefer chopping up a favorite chocolate bar)
  15. Flaky salt for top
  16. Optional: flaxseed meal

Sorry but I do not have any substitutions for flours since I have not tried anything but this combination. 

How to prepare:

The prep is simple, add the wet ingredients in a medium size bowl, and mix. And then add in the dry ingredients and mix. Fold in the chopped chocolate, add to a lined 8×8 baking dish, top with more chopped chocolate, and bake 350 F for 35-40 minutes or until a toothpick comes out clean.

Let them cool before slicing:

Now there are two ways I have tried, as far when is the best time to slice up and enjoy. But something to keep in mind, is these are meant to be a pumpkin pie consistency and not a cake type consistency. And so the texture will be more of a fudge, moist texture.

  1. If you just can’t wait to dive on in, at least give them a good 10-15 minutes to rest before slicing and enjoy warm.
  2. I personally like to let mine cool completely, stick in the refrigerator overnight, and then cut into slices because I like to eat mine cold or at room temperature.

How to store:

I store mine in an airtight container in the refrigerator. But they also freeze well, but I would suggest you wrap each one individually and store, because they may hard to pull apart when frozen.

Check out these other pumpkin recipes:

Grain-Free Pumpkin Pie Coffee Cake

Grain-Free Pumpkin Pie Bread


Grain-free Pumpkin Pie Bars

Makes 16 squares


  • 3 large pasture raised eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil melted
  • 1 cup pumpkin
  • 1/2 cup maple syrup
  • 3/4 cup pecan butter
  • 1 cup Almond flour
  • 1/2 cup Coconut flour
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 cup chopped chocolate + 2 Tbsp for topping
  • Sprinkle of flaky salt for topping
  • 2 Tbsp Flaxseed meal Optional



  • Mix wet ingredients
  • Add dry ingredients and mix
  • Fold in chocolate chips
  • Add to a lined 8x8 baking dish and top with more chopped chocolate
  • Bake 350 F for 35-40 minutes or until a toothpick comes out clean
  • Sprinkle flaky salt on top
  • Let cool for 15 minutes and cut into squares
  • Store in an airtight container in refrigerator