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Pumpkin Pie Bars

Are you looking for the perfect Fall dessert? These Pumpkin Pie Bars are gluten free with no refined sugars so you can feel better about splurging.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 bars


  • 1 can pumpkin puree
  • 1/4 cup greek yogurt
  • 1/2 cup coconut cashew milk
  • 1 tbsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1/3 cup maple syrup
  • 2 tsp vanilla
  • 2 eggs
  • 1 3/4 cup oats
  • 3 tbsp maple syrup
  • 1/2 cup walnuts
  • 1/2 cup dates
  • 1/4 cup coconut oil
  • 1/4 tsp salt


  • Preheat oven to 375 degrees. Let's start by making that oat date crust - you'll need a blender or food processor.
    All you'll do to make the oat flour is place 1 cup of oats into the blender/ processor and pulse until it is finely ground.
  • Next, add the walnuts, dates, maple syrup, and coconut oil. Blend this until everything is glossy, sticky and combined.
  • You may have to stop the machine and scrape the sides a few times. Add the rest of the whole oats, mix and push into a baking dish greased with coconut oil.
  • Pre-bake the crust in the oven for 10 minutes. In the meantime, prepare the filling.
  • Pour pumpkin puree, maple syrup, cashew coconut milk, cornstarch, vanilla and spices into a bowl and whisk lightly. Beat your eggs, and pour into the filling mixture.
    Whisk everything together well.
  • When the crust has finished pre-baking, pull it from the oven, pour the pumpkin filling over top and place back into the oven for 30 mins, or until the center is set and not jiggly- haha!
  • Pull the dish from the oven and allow it to cool on a wire rack.
    I like my pumpkin pie cold, so I tend to let it cool overnight in the pan before slicing.