Rethink pumpkin pie bars with this low carb recipe that is also grain free, and dairy and egg free optional.  The crust makes for a perfect base to many other bars so keep it handy! If you are interested in low carb baking and want to take a class please look at my class options, I also customize classes to fit your dietary needs. 


Low Carb Pumpkin Pie Bar, dairy free, grain free, egg free

Author Becky's Mindful Kitchen



  • 2 cups almond flour
  • 1 stick butter or coconut oil-melted
  • *1/4 cup honey-optional I have made without
  • 1/2 tsp salt
  • 1 tsp almond extract
  • 2 1/2 T coconut flour


  • 1 can organic pumpkin
  • 2 eggs beaten- can omit and add in more milk or coconut cream.
  • 2 T coconut flour
  • 2 T maple syrup
  • 1/2 cup sucanat or 1/3 cup honey or 1/2 cup brown sugar
  • 1/4 cup half &half or 1/3 cup coconut cream the thick cream on top of a can of coconut milk
  • 1 tsp vanilla
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon


  • Preheat oven to 375
  • Prepare the crust and press into a buttered pan. Bake for ~10 minutes, remove and set aside.
  • Mix together all filling ingredients and place on top of the crust. Bake for ~20 minutes. Let cool. Sprinkle with powdered sugar or serve with whipped cream.
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