If you’re searching for a delightful fall treat that combines creamy, spiced pumpkin with a crunchy, buttery crust, look no further than this Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe. These bars are an irresistible twist on a classic pumpkin pie, perfectly balanced and topped with luscious coconut whipped cream and crunchy toasted pepitas for added texture and flavor. Whether you’re serving dessert at a holiday gathering or cradling one in hand for a cozy night in, this recipe will warm your heart and satisfy your pumpkin cravings in the most comforting way.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients, each chosen carefully to enhance the taste, texture, and natural color of the pumpkin pie bars. From the nutty almond flour in the crust to the warm spices in the filling, every element plays a key role in bringing this dessert to life.
- Simple Mills Honey Cinnamon Sweet Thins (4.25 oz.): These grain-free cookies add a subtly sweet and spiced base for the crust.
- Almond flour (1 ¼ cup): Adds a rich, nutty flavor and moist texture to the crust.
- Coconut sugar (2 tablespoons + ½ cup): Offers a deep caramel sweetness that’s less processed than regular sugar.
- Baking powder (1 teaspoon): Leavens the crust for a light, tender bite.
- Kosher salt (½ teaspoon + ½ teaspoon): Balances sweetness and enhances flavor throughout the bars.
- Melted coconut oil (⅓ cup): Provides moisture and a subtle coconut aroma in the crust.
- Large eggs (1 for crust, 3 for filling): Bind everything together and add richness.
- Pumpkin puree (1 15 oz. can): The heart of the filling, delivering creamy texture and classic pumpkin flavor.
- Maple syrup (¼ cup): Sweetens the filling naturally while adding complexity.
- Cinnamon (2 teaspoons): Infuses the filling with warm, earthy spice.
- Ground ginger (1 teaspoon): Adds a fragrant, slightly spicy note.
- Ground nutmeg (½ teaspoon): Offers a sweet and woodsy depth.
- Full-fat coconut milk (¾ cup): Gives the filling a silky smoothness and subtle coconut undertone.
- Tapioca flour (1 tablespoon): Helps thicken the filling for perfect sliceability.
- Coconut whipped cream (2 cups): Creamy, dairy-free topping that complements the spices beautifully.
- Toasted pepitas (½ cup): Crunchy pumpkin seeds that bring a toasty, nutty garnish to finish the bars.
How to Make Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees and line a 9×9 inch square pan with parchment paper, creating a sling for easy removal later. In a blender or food processor, pulse the Sweet Thins in short bursts until they become fine crumbs. This crumbly base forms the perfect foundation for your bars, combining sweet cinnamon flavor with a lovely texture. Transfer these crumbs to a mixing bowl and whisk in the almond flour, coconut sugar, baking powder, and salt to evenly distribute the flavors.
Step 2: Mix the Crust Dough
Create a little well in the center of the dry ingredients and pour in your beaten egg and melted coconut oil. Stir everything together until you get a cohesive dough that you can press into your pan. This dough is wonderfully soft and fragrant, ready to bake into a golden, slightly crisp crust that will hold your luscious pumpkin filling perfectly.
Step 3: Bake the Crust
Press the dough evenly into the pan using your hands or the bottom of a measuring cup for a smooth surface. Bake on the middle rack for about 10 to 12 minutes, until you see golden edges and a firm texture. Let the crust cool completely before moving on—this step is crucial for clean slices once the filling is added.
Step 4: Whisk Together the Filling
In a medium bowl, combine the pumpkin puree with the eggs, maple syrup, coconut sugar, cinnamon, ginger, nutmeg, and salt. Whisk everything until silky smooth and perfectly blended. In a separate small bowl, whisk the coconut milk and tapioca flour until no lumps remain, then incorporate this mixture into your pumpkin base. This combination gives the filling that lush, custardy texture that makes these bars so special.
Step 5: Bake the Bars
Once the crust is completely cooled, pour the filling over it and smooth the surface. Bake in the oven at 350 degrees for 55 to 60 minutes. You’ll know it’s done when the center is mostly set with just a tiny jiggle—this ensures the filling is tender but stable. Allow the bars to cool at room temperature before slicing into 16 squares.
Step 6: Add Coconut Whipped Cream and Toasted Pepitas
Just before serving, top each bar generously with about 2 tablespoons of coconut whipped cream and a sprinkle of toasted pepitas. These toppings add a creamy contrast and a satisfying crunch that elevates every bite.
How to Serve Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe
Garnishes
The toppings are more than just decoration. The cool, airy coconut whipped cream balances the warm spices of the bars, while the toasted pepitas add a nutty crunch and flavor dimension. For a little extra flair, you can dust the bars lightly with cinnamon or drizzle a little maple syrup over the cream.
Side Dishes
These bars shine on their own but are delightful alongside a hot cup of chai tea or freshly brewed coffee. For a festive dessert spread, pair them with a scoop of dairy-free vanilla ice cream or a bright cranberry compote for a tangy contrast.
Creative Ways to Present
For special occasions, consider layering the bars in clear glass parfait dishes, alternating with layers of coconut whipped cream and a sprinkle of pepitas. Or, plate them on a rustic wooden board with small bowls of extra toppings so your guests can customize their experience. These bars also look gorgeous dusted with edible gold dust for a festive touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pumpkin pie bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. The flavors actually deepen overnight, making them even more delightful the next day.
Freezing
If you want to make these bars ahead of time or store extras for later, freeze them in a single layer on a baking sheet first. Once frozen, transfer to a freezer-safe container with parchment between layers to prevent sticking. Frozen bars keep well for up to 3 months and thaw quickly in the fridge overnight.
Reheating
For a warm treat, reheat bars gently in the oven at 300 degrees Fahrenheit for 10–15 minutes or until warmed through. Avoid microwaving to preserve the crust texture and prevent the filling from becoming watery.
FAQs
Can I use regular pumpkin pie spice instead of individual spices?
Absolutely! Using pre-made pumpkin pie spice is a great shortcut. Just use about 2 teaspoons in place of the cinnamon, ginger, and nutmeg combined for an equally delicious flavor.
Is coconut whipped cream difficult to make?
Not at all! Chilling a can of full-fat coconut milk overnight and whipping the solid cream that rises to the top with a bit of sweetener creates a naturally dairy-free and fluffy whipped cream perfect for topping these bars.
Can I substitute the almond flour for regular flour?
You can, but the texture and flavor will change. Almond flour gives a tender, moist crumb and a subtle nuttiness that’s hard to replicate. If using regular flour, consider adding a bit more fat to keep the crust from drying out.
How do I know when the pumpkin pie bars are fully baked?
Look for the center to be mostly set without a liquid jiggle. A slight jiggle is okay since the bars continue to firm as they cool. Overbaking can cause cracking or a dry texture.
Are the toasted pepitas absolutely necessary?
While not mandatory, toasted pepitas bring a wonderful crunch and nutty flavor that pairs beautifully with the creamy filling and airy coconut whipped cream. They add texture contrast that makes each bite exciting.
Final Thoughts
This Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe is a celebration of cozy fall flavors with a delightful texture twist. It’s approachable for bakers of all levels and sure to impress anyone lucky enough to try a square. I encourage you to make a batch soon, gather your loved ones, and enjoy this delicious slice of autumn warmth together.
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Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe
Delicious and dairy-free Pumpkin Pie Bars featuring a crispy almond flour crust made with Honey Cinnamon Sweet Thins and a rich, spiced pumpkin filling. Topped with creamy coconut whipped cream and toasted pepitas, these bars are perfect for fall gatherings or anytime you crave a cozy dessert.
- Total Time: 1 hour 32 minutes
- Yield: 16 servings
Ingredients
Crust
- 1 (4.25 oz.) box Simple Mills Honey Cinnamon Sweet Thins
- 1 ¼ cup almond flour
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup melted coconut oil
- 1 large egg, beaten
Filling
- 1 15 oz. can pumpkin puree
- 3 large eggs, room temperature
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 teaspoons cinnamon (plus more for serving)
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¾ cup full-fat coconut milk
- 1 tablespoon tapioca flour
Toppings
- 2 cups coconut whipped cream (dairy-free, such as So Delicious brand)
- ½ cup toasted pepitas (pumpkin seeds)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9 inch square pan with parchment paper, creating a sling for easy removal later.
- Make the Crust – Grind Sweet Thins: In a blender or food processor, pulse the Honey Cinnamon Sweet Thins in 30-second bursts until finely ground into crumbs. Transfer crumbs to a medium bowl.
- Mix Dry Crust Ingredients: To the bowl with cookie crumbs, add almond flour, coconut sugar, baking powder, and kosher salt. Whisk together until evenly combined.
- Add Wet Ingredients to Crust: Create a well in the dry mix. Add the beaten egg and melted coconut oil into the well. Stir with a spoon until a uniform dough forms.
- Press and Bake Crust: Transfer dough to the prepared pan and press it into an even layer using hands or the bottom of a measuring cup. Bake on the middle rack for 10 to 12 minutes until golden brown. Allow crust to cool completely.
- Prepare Pumpkin Filling – Combine Main Ingredients: In a medium bowl, whisk together pumpkin puree, eggs, maple syrup, coconut sugar, cinnamon, ground ginger, ground nutmeg, and salt until smooth and uniform.
- Incorporate Coconut Milk Mixture: In a small bowl, whisk coconut milk and tapioca flour until smooth with no lumps. Pour this mixture into the pumpkin mixture and whisk to combine thoroughly.
- Fill and Bake Bars: Pour the pumpkin filling over the cooled crust, spreading evenly. Bake in the oven at 350°F (175°C) for 55 to 60 minutes until the center is set and no longer jiggles.
- Cool and Slice: Remove from oven and let cool completely. Once cooled, cut into 16 equal squares.
- Serve: Top each bar with 2 tablespoons of coconut whipped cream and a sprinkle of toasted pepitas. Optionally, dust with additional cinnamon before serving. Enjoy!
Notes
- Ensure the crust is fully cooled before adding the filling to prevent a soggy base.
- Use full-fat coconut milk for a creamy, rich filling texture.
- Room temperature eggs help the filling mix smoothly and bake evenly.
- For a nut-free version, substitute almond flour with a safe alternative, but expect textural changes.
- Leftover bars keep well refrigerated for up to 5 days and can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
