If you’ve ever dreamed of a dessert that captures the warm, cozy flavors of fall while fitting perfectly into an autoimmune protocol lifestyle, then you are going to adore this AIP Pumpkin Pie Bars Recipe. These bars masterfully blend a tender, slightly crisp coconut flour crust with a luxuriously smooth, spiced pumpkin filling that melts in your mouth. Each bite offers the perfect balance of sweetness and spice, with wholesome ingredients that make you feel good from the inside out. Whether you’re serving these at a holiday gathering or just craving a comforting treat, this recipe is sure to become a beloved staple in your kitchen.

Ingredients You’ll Need

A white bowl sits on a white marbled surface, filled with a rough, pale beige dough mixture that looks soft and slightly sticky. Inside the bowl, a green silicone spatula with a wooden handle is partially buried in the dough, with some dough stuck to the spatula’s surface. The dough layer fills about half the bowl, with the spatula resting at an angle inside the mixture. The scene is simple, focused on the texture of the dough and the tools used to mix it photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, thoughtfully chosen ingredients that come together beautifully to create both texture and flavor. Each component is essential, lending to the perfect crust or that creamy, spiced filling we all crave in pumpkin desserts.

½ cup + 1 tbsp coconut flour: This grain-free flour forms the base of the crust, offering a subtle sweetness and light texture.
3 tbsp arrowroot starch: Used to add a delicate tenderness and help bind the crust together.
1 tbsp gelatin: Adds structure to the crust for a satisfying chew without crumbling.
¼ tsp baking soda: Helps the crust rise slightly and keeps it light.
2 tbsp maple syrup: A natural sweetener that deepens the flavor of the crust.
½ cup coconut oil, melted: Provides richness and moisture while keeping the recipe dairy-free.
2 cups pumpkin puree: The star of the filling, bringing that authentic, earthy pumpkin flavor.
¼ cup coconut oil, melted: Keeps the filling creamy and smooth.
¼ cup maple syrup: Sweetens the filling with a gentle, caramel-like note.
¼ cup coconut cream, softened: Adds luscious creaminess for that pie-like texture.
1 tsp cinnamon: Introduces warming spice that complements pumpkin perfectly.
¼ cup water: Helps dissolve the gelatin and blend the filling smoothly.
1 tbsp gelatin: Essential for the filling to set firmly into those perfect bars.

How to Make AIP Pumpkin Pie Bars Recipe

Step 1: Prepare the Crust

Start by combining coconut flour, arrowroot starch, gelatin, and baking soda in a mixing bowl to ensure an even distribution of dry ingredients. Next, add the maple syrup and melted coconut oil, stirring until a dough starts to form. Press this mixture firmly and evenly into a lined baking pan, creating a solid base that will hold the rich filling perfectly. Pop it into the oven briefly to give it a slight golden touch and to set the structure.

Step 2: Make the Pumpkin Filling

While the crust is baking, whisk together pumpkin puree, melted coconut oil, maple syrup, softened coconut cream, and cinnamon in a separate bowl. In a small saucepan, sprinkle gelatin over water and let it bloom for a few minutes before gently warming until fully dissolved. Add the dissolved gelatin into the pumpkin mixture and mix thoroughly to achieve a silky texture that will set beautifully.

Step 3: Assemble and Chill

Pour the luscious pumpkin filling over the pre-baked crust, smoothing the top with a spatula for an even layer. Cover the pan tightly with plastic wrap and let it chill in the refrigerator for several hours or overnight. This chilling process allows both layers to firm up so you can slice perfect bars that hold their shape but yield to every bite softly and satisfyingly.

How to Serve AIP Pumpkin Pie Bars Recipe

A square slice of pumpkin pie with a thick orange-colored filling sits on a white plate with a crumbly light brown crust. The pie has a smooth texture with a small dollop of white whipped cream sprinkled with a light dusting of brown cinnamon on top in the center. The pie slice shows a small part taken from one side, revealing the crust and filling layers clearly. Crumbs and a silver fork with some crumbs are placed near the slice on the plate, and the plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These bars are absolutely stellar on their own, but a little garnish can elevate them to show-stopping status. Consider dolloping a spoonful of coconut whipped cream on each bar or sprinkling with a pinch of extra cinnamon or nutmeg to heighten that cozy aroma. For a splash of color and texture, toasted shredded coconut or a few crushed AIP-friendly nuts make fantastic toppings.

Side Dishes

When serving these bars, think about pairing with a warm cup of herbal tea or a rich, frothy AIP-compatible latte. Light fruit salads featuring seasonal favorites such as pears or apples also complement the warm pumpkin flavors beautifully without overpowering them.

Creative Ways to Present

For festive occasions, arrange the bars on a rustic wooden board and garnish with fresh rosemary sprigs or dried orange slices for an autumnal touch. You could also cut them into bite-sized squares for a party platter, making it easy for guests to enjoy without any fuss.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin pie bars keep wonderfully in the refrigerator for up to 5 days when stored in an airtight container. This makes them a perfect make-ahead treat to enjoy throughout the week or to prep before holiday gatherings.

Freezing

If you want to save some for later, these bars freeze beautifully. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months without losing flavor or texture.

Reheating

These bars are best enjoyed chilled, but if you prefer them slightly warmed, you can gently heat individual bars in the microwave for about 10-15 seconds. Just be careful not to overheat, as the filling can become too soft.

FAQs

Can I substitute the coconut flour in the crust?

Coconut flour is essential here because of its absorbent and binding properties, especially in AIP baking. Substituting it might change the texture dramatically, so it’s best to stick with coconut flour for this recipe.

Is gelatin necessary in this recipe?

Yes, gelatin is critical for both the crust and the filling to provide the right texture and firmness without using dairy or eggs, which are avoided on the AIP diet.

Can I make this recipe nut-free?

This recipe is naturally nut-free, making it a great option for those avoiding nuts. The main ingredients like coconut flour and coconut oil are from coconut, which is a fruit, not a tree nut, so it’s generally safe.

How sweet are the bars?

The sweetness is mild and natural from the maple syrup, perfectly balancing the earthiness of pumpkin and the subtle spices—no need to worry about an overly sugary dessert here.

Can I use canned pumpkin puree?

Absolutely! Just be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices that could affect the flavor and consistency of your bars.

Final Thoughts

If you are craving a dessert that feels indulgent but keeps in line with your health goals, this AIP Pumpkin Pie Bars Recipe is an absolute must-try. It’s a delicious way to savor the flavors of fall with a wholesome twist that everyone will love. Trust me, once you bake these bars, they’ll quickly become your go-to treat and a highlight of your autumn baking adventures.

AIP Pumpkin Pie Bars Recipe