healthy pumpkin pie bars! {made w. coconut flour}

Screen Shot 2015-09-30 at 11.09.18 PMOCTOBER!

It’s here already! And I will always gladly and unashamedly embrace the pumpkin spice season.

These bars are great if you are a fan of pumpkin pie. I personally am not a crust person (gasp), so this is isolating the delicious pumpkin filling in a healthy, portable way!

The texture is wonderfully soft and moist like pumpkin pie, definitely not like a cookie bar or brownie. It is probably the most genius way to use coconut flour, since it tends to have that texture.

Screen Shot 2015-09-30 at 11.10.18 PM

LOVED these. Definitely try them!

Pumpkin Pie Bars
From Detoxinista

15 oz. pumpkin puree (about 1½ cups)
¾ cup coconut flour
¾ cup maple syrup
1½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
3-4 tsp almond milk *

Preheat the oven to 350F and grease a 9×9 baking dish well (I like coconut oil spray).

Combine all of the ingredients in a large mixing bowl, and stir well until no clumps remain.

Transfer the batter to the greased baking dish, and use a spatula to smooth the top.

Bake at 350F for 40-45 minutes, or until the edges are golden and the center is firm.

Allow to cool completely, then cut into squares and serve. Store in in the fridge for up to a week. (I love them straight out of the fridge!)


The first time I made this, I actually halved the recipe and made it in a 9×5 loaf pan. You will be using weird measurements like 0.375 cup of maple syrup or coconut flour (which is half of 3/4 cup) and 0.93 cup pumpkin (7.5 ounces)…I just estimated. And it turned out fine!

*I found that I needed a few teaspoons of almond milk because it was REALLY thick. Maybe that’s how it is supposed to be, but I improvised and liked the result!

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