Pumpkin Pie Bars

Zoom in of sliced pumpkin pie bars by every last bite


Autumn is finally upon us, the leaves are turning, and pumpkin season is in full force.  Even if you’re not a completely pumpkin-crazed human right now, I think we can all appreciate a super clean pumpkin pie bar.  We recently interviewed Carmen (listen here), the girl boss behind the healthy food blog, Every Last Bite.  In this podcast interview, she shares about her early diagnosis of the autoimmune disease Ulcerative Colitis, her discovery of the Specific Carbohydrate Diet (SCD), and why she started her blog.  All of her recipes are free of grain, gluten, lactose, soy, starch and refined sugar!  The best part of all is just how tasty her dishes are.  Below, she has shared her pumpkin pie bars recipe with us and it’s an absolute must this season.  Hope you enjoy!



We are huge pumpkin pie fans over here at We Get to Know.  What we love most about these bars is how creamy the pumpkin filling is.  It’s almost like a mousse and by freezing the bars first, they resemble a baked cheesecake in texture once served.


photo grid of pumpkin pie bars cut in squares by Every Last Bite


Not only are they super creamy, they are also free of dairy, grain, and gluten…whoa!  What a bonus for those of us having to closely watch our diet.  It’s so incredible to know we can still enjoy seasonal favorites without regret or sickness.  Typically, a grain-free crust can be powdery or chalky and crumble apart when cut.  This one however has wonderful flavor and holds together perfectly to support the filling.  Thank you Carmen for spending some serious time in the kitchen mastering this one for us because it’s payed off.

These bars are topped with ever so slightly sweetened velvety coconut cream, toasted walnuts, and a dash of warm cinnamon.

If this recipe is speaking to you, definitely head over to Carmen’s blog to read the full post.  While you’re there, make sure to peruse her recipes.  We are confident you’ll find some new favorites especially if you’re fighting disease or following the SCD diet.  Have fun cooking!


Pumpkin Pie Bars
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Yield: 12 squares

Pumpkin Pie Bars


  1. 1 1/2 Cups almond Flour
  2. 1/3 Cup coconut oil, melted
  3. 1/3 Cup coconut flour
  4. 3 Tbsp honey (or other natural sweetener like maple syrup)
  5. 1/2 tsp baking soda
  1. 1 3/4 Cups cashews (soaked for 6 hrs min)
  2. 1 can pumpkin puree
  3. 1/2 Cup coconut oil, melted
  4. 1/2 Cup honey (or other natural sweetener like maple syrup)
  5. 1/2 Cup coconut cream
  6. 1/4 cup coconut cream
  7. 1 Tbsp cinnamon
  8. 1 tsp vanilla extract
  9. 1/2 tsp ground ginger
  10. 1/2 tsp nutmeg
  11. 1/2 tsp ground cloves
  1. 1/2 Tbsp honey (or other natural sweetener like maple syrup)
  2. 1 tsp cinnamon


  • Preheat the oven to 300F and line a 9 x 9 inch baking dish with foil
  • In a bowl, mix together all of the crust ingredients until the mixture combines and forms a dough
  • Press the dough firmly in the baking dish so it's of even thickness
  • Bake for 12 minutes until the top begins to turn a golden brown
  • In a blender or food processor combine the soaked cashews and coconut oil and blend until the nuts have broken down into small bits
  • Add remaining filling ingredients and blend until the mixture is a smooth puree
  • Pour over the prepared crust and smooth it with a spatula
  • Place the dish in the freezer for approximately 2 hours until the pumpkin filling is firm but not frozen solid. (Or, you could freeze it for longer and simply remove it 30 minutes before serving to allow it to slightly soften)
  • To serve, pull the entire block out of the pan and slice into even squares or bars
  • In a bowl, stir together the coconut cream, cinnamon and honey until combined
  • Dollop spoonfuls of the coconut cream onto each of the squares and top with a chopped walnut and a dusting of cinnamon