Pumpkin Pie Bars – grain free!

How about a Monday recipe post for a change?  Seeing as you all don’t want to see me on a weekday without the espresso machine… One is on the way, though.

And….. my magazine article came out and I have not gotten a copy yet, so I will talk about that on Tuesday!!  Eeeee – I am nervous!

So, here are the pumpkin pie bars that I messed around with and made grain free.  They came out quite good!



  • 1-1/2 cups of almond flour (see note below if you don’t have almond flour)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon of cinnamon
  • 5 tablespoons of butter
  • 1 cup of canned pumpkin puree
  • 1 egg
  • 7 oz (approx 3/4 cup) of lowfat vanilla yogurt
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • pinch of salt

Preheat the oven to 375 F.

Line a 9×9 baking dish with either a parchment or foil sling.  I didn’t do this and I think it will be easier if you do to get these out.

In a large bowl, mix together the almond flour, sugars, and cinnamon together.

Add the butter and using your hands, knead the butter in like you would a pastry dough.

It will look like this:

Reserve 3/4 cup of this crust mixture.  Press the rest into the bottom of the 9×9 pan firmly.

Crust and reserved crumbs:

In the same bowl as you mixed the crust in (saving dishes!!), mix the egg, pumpkin, yogurt, spices, and salt.

Pour over the crust.

Jiggle the pan to make sure the filling is even. Now evenly sprinkle the reserved crust over the top.

Bake at 375 for about 45 minutes.  The time may vary by 5 minutes or so depending on if your pumpkin came out of the fridge, which mine did.  You just want the center set like a pumpkin pie would be.

Cool completely and serve or refrigerate.  Slice into 16 pieces.  These are a little hard to get off the bottom of the baking dish, so I would recommend the sling.  It’s mostly the edge pieces that stick.  Eat with a fork!

I don’t have the nutritional info right now as I haven’t had time to do it.  They do have more fat due to the almond flour, but the pieces are small,and I certainly wouldn’t tell if you ate two.  😉

* if you don’t have almond flour, you can make these as a grain crust with 3/4 cup of flour and 1/2 cup of ground nuts (pecans or walnuts).

Be Sociable, Share!

17 thoughts on “Pumpkin Pie Bars – grain free!

  1. Dawn, Lay Down My Idols

    Oh, oh, oh!!! All this talk about thanksgiving and I want to make something out of pumpkin too! 🙂 Thank you!!!! (oh and I’ll stay away from the fork in the pan idea…d.a.n.g.e.r.o.u.s!!)
    Dawn, Lay Down My Idols´s last blog post ..When or If

  2. Ali @ peaches and football

    These look wonderful. I found your website for almond flour – I think I’ll order from them too. Bob’s Red Mill at the grocery store is just too expensive even though it’s really good.

    Did you find these were sweet enough without any sugar in the filling?
    Ali @ peaches and football´s last blog post ..Chicken and Rice

    1. Lori Post author

      The vanilla yogurt is sweet, so that is what sweetens the filling. If you use unsweetened yogurt, you would want to add some.

Comments are closed.