For the crust:

  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup packed almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Pumpkin Pie filling:

  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice
  • Powdered sugar (optional topping)
  • Whipped cream or coconut whipped cream (optional topping)


  1. Preheat oven to 350 degrees.
  2. Line an 8×8 baking pan with parchment paper and set aside.
  3. Add coconut oil, sugar, egg and vanilla extract to your food processor or high speed mixer and mix (or process) until well combined.
  4. Add in almond flour, coconut flour, baking soda and salt into the mixture. Mix/process until a dough forms. Allow dough to sit for 5 minutes.
  5. Add the dough to the prepared baking pan spreading out the dough evenly towards the edges.
  6. Bake for 9 minutes, then let the dough cool.
  7. In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth.
  8. Pour the filling mixture over the crust, and tap gently on the counter to remove any air bubbles.
  9. Bake for 50-60 minutes until set and firm.
  10. Once completely cool, cut into 12 bars and serve with whipped cream or powdered sugar.
  11. Enjoy!!