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Pumpkin Pie Bars with Coconut Whipped Cream and Toasted Pepitas Recipe

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4.3 from 23 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool and Slice: Remove from oven and let cool completely. Once cooled, cut into 16 equal squares.
  10. 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.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/pumpkin-pie-bars-with-coconut-whipped-cream-and-toasted-pepitas-recipe/