These Paleo Pumpkin Pie Crumb Bars are thick, warmly spiced, and easy to make with just a handful of ingredients. They’re gluten free, dairy free, naturally sweetened, and low FODMAP—perfect for a simple seasonal treat that feels like pumpkin pie in bar form.
This post is sponsored on behalf of SunButter. All opinions are my own—thank you for supporting brands that help make Real Food with Jessica possible!
I expected these to be more like cookie bars, but the filling baked up with the same smooth, custardy texture of pumpkin pie. Paired with a crumb topping, they’re deeply satisfying. I hear requests often for nut-free or almond flour-free desserts, so I developed this recipe using SunButter and coconut flour to keep the bars nut-free-friendly while still rich and hearty.
Low FODMAP
These bars are suitable for many following a low FODMAP approach. Canned pumpkin, No Sugar Added SunButter, maple syrup, coconut flour and pecans are all generally well tolerated in the quantities used here, making this a great option for those watching fermentable carbohydrates.
Nut Free
Using No Sugar Added SunButter as the base makes these bars nut-free while keeping them rich and substantial. The recipe includes chopped pecans in the crumb topping, but you can omit them or swap in sunflower seeds if you need a completely nut-free version.
The SunButter adds depth and body, but pumpkin remains the star flavor—these really do taste like pumpkin pie without the fuss of a full pie crust.
Small Serving Size
This recipe yields a single loaf-pan batch, which is perfect for a couple of people or for smaller households. The bars are thick, so you can cut them into about eight substantial pieces. If you need to serve a crowd, consider doubling the recipe and using an 8×8 pan instead.
These bars deliver pumpkin pie flavor in a quick, fuss-free format. Whether you want a snack, a portable dessert, or a simple holiday treat, they’re an easy crowd-pleaser.
More pumpkin recipes to try include Paleo Vegan Pumpkin Cheesecake, Paleo Soft Pumpkin Cookies and Paleo Pumpkin Chocolate Chip Blondies.
Paleo Pumpkin Pie Crumb Bars
Jessica DeMay
15 minutes
20 minutes
16 servings
Ingredients
- ¾ cup No Sugar Added SunButter
- ¾ cup canned pumpkin
- ¼ cup maple syrup
- 1 large egg
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup coconut flour
Crumb Topping
- ⅓ cup chopped pecans*
- 1 tablespoon maple syrup
- 1 tablespoon ghee
- 2–2.5 tablespoons coconut flour
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and set aside.
- In a mixing bowl, combine the SunButter, pumpkin, maple syrup, egg, pumpkin spice, cinnamon, vanilla, and coconut flour. Mix until smooth and no dry spots remain. Scoop the mixture into the prepared pan and spread evenly.
- Make the crumb topping: in a small bowl, stir together the pecans, maple syrup, ghee, coconut flour and salt until crumbly. Sprinkle the crumb mixture evenly over the pumpkin layer and gently press so it adheres.
- Bake 20 minutes, or until the top is lightly browned. Serve warm or cool and refrigerate for a more set, pumpkin-pie-like texture.
Notes:
Nutrition Information
Carbohydrates: 11 g
Protein: 4 g
Fat: 9 g
Sugar: 4 g
Fiber: 2 g
Vitamin A: 1813 IU
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