AIP Pumpkin Pie Bars Recipe

Introduction

These AIP Pumpkin Pie Bars offer a delicious, allergy-friendly twist on a classic fall dessert. Made with wholesome ingredients and a creamy pumpkin filling, they are perfect for a cozy treat or holiday gathering.

Ingredients

• 1/2 cup + 1 tbsp coconut flour
• 3 tbsp arrowroot starch
• 1 tbsp gelatin (divided)
• 1/4 tsp baking soda
• 2 tbsp maple syrup
• 1/2 cup coconut oil, melted (for crust)
• 2 cups pumpkin puree
• 1/4 cup coconut oil, melted (for filling)
• 1/4 cup maple syrup (for filling)
• 1/4 cup coconut cream, softened (plus additional for topping if desired)
• 1 tsp cinnamon
• 1/4 cup water

Instructions

1. Step 1: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper lightly greased with coconut oil.
2. Step 2: In a medium mixing bowl, combine the coconut flour, arrowroot starch, 1 tablespoon gelatin, and baking soda. Stir in the melted coconut oil and 2 tablespoons maple syrup until the mixture is thoroughly combined.
3. Step 3: Press the crust evenly into the bottom of the prepared baking pan. Bake for 12-15 minutes, or until lightly golden brown. Remove and let cool completely.
4. Step 4: In another bowl, mix together the pumpkin puree, 1/4 cup melted coconut oil, 1/4 cup maple syrup, softened coconut cream, and cinnamon until smooth and well combined.
5. Step 5: To prepare the gelatin egg, sprinkle the remaining 1 tablespoon gelatin over 1/4 cup water in a small saucepan. Let it sit for 2-3 minutes to bloom.
6. Step 6: Place the saucepan over low heat for 1-2 minutes, stirring gently until the gelatin fully dissolves and the mixture returns to liquid. Remove from heat and whisk vigorously until frothy.
7. Step 7: Pour the gelatin mixture into the pumpkin filling and stir well to combine.
8. Step 8: Pour the pumpkin filling over the cooled crust and smooth the top with a spoon or spatula.
9. Step 9: Refrigerate for 3-4 hours, or until fully set.
10. Step 10: Once set, remove the bars from the pan using the parchment paper edges. Slice into 9 bars and optionally top with additional cinnamon and whipped coconut cream before serving.

Tips & Variations

• For a richer crust, you can add a pinch of sea salt to enhance flavors.
• If you don’t have arrowroot starch, tapioca starch can be used as a substitute.
• Use full-fat canned pumpkin for the best texture and flavor.
• Top the bars with toasted pecans or pumpkin seeds for added crunch.
• Make sure the coconut cream is well softened to avoid lumps in the filling.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 4 days. They enjoy best chilled and can be served cold or at room temperature. To reheat, let sit at room temperature for about 10 minutes; avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it until very soft and remove excess moisture to achieve a similar consistency as canned pumpkin puree.

Is gelatin necessary in this recipe?

Gelatin acts as a binding agent and helps the filling set properly, creating the creamy texture typical of pumpkin pie bars. For an AIP-compliant recipe, gelatin is an important ingredient here.

AIP Pumpkin Pie Bars Recipe

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★★★★★

4.5 from 85 reviews

• Author: Matteo
• Total Time: 4 hours 25 minutes
• Yield: 9 servings 1x
• Diet: Gluten Free

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Description

Delicious and allergy-friendly AIP Pumpkin Pie Bars featuring a coconut flour crust and creamy pumpkin filling, naturally sweetened with maple syrup and set with gelatin. Perfect for a festive dessert that’s free from common allergens and suitable for the Autoimmune Protocol diet.

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Ingredients

Scale 1x2x3x

Crust

• 1/2 cup + 1 tbsp coconut flour
• 3 tbsp arrowroot starch
• 1 tbsp gelatin
• 1/4 tsp baking soda
• 2 tbsp maple syrup
• 1/2 cup coconut oil (melted)

Filling

• 2 cups pumpkin puree
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 cup coconut cream (softened plus additional for topping if desired)
• 1 tsp cinnamon
• 1/4 cup water
• 1 tbsp gelatin

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Instructions

1. Prepare the crust: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, lightly greased with coconut oil to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine coconut flour, arrowroot starch, gelatin, and baking soda thoroughly to ensure even distribution.
3. Add wet ingredients to crust: Stir in melted coconut oil and maple syrup into the dry mix until everything is well combined, forming a cohesive dough.
4. Bake the crust: Press the dough evenly into the bottom of the prepared baking pan. Bake for 12 to 15 minutes, or until the crust turns a light golden brown. Remove from the oven and allow it to cool completely.
5. Mix the filling: In a separate bowl, combine pumpkin puree, melted coconut oil, maple syrup, softened coconut cream, and cinnamon. Stir well to achieve a smooth mixture with no clumps from the coconut cream.
6. Prepare gelatin egg: Pour water into a small saucepan and sprinkle gelatin over the surface. Let it sit for 2-3 minutes to bloom. Then, heat gently over low heat for 1-2 minutes until the gelatin dissolves and mixture becomes liquid again. Remove from heat and whisk vigorously with a whisk or milk frother until frothy.
7. Combine gelatin and filling: Pour the gelatin mixture into the pumpkin filling and stir thoroughly to incorporate.
8. Assemble the pie bars: Pour the filling evenly over the cooled crust. Smooth the top using a spoon or rubber spatula.
9. Chill to set: Place the pan in the refrigerator for 3 to 4 hours to allow the filling to set firmly.
10. Serve: Once set, remove the bars from the pan using the parchment paper. Cut into 9 slices. Optionally, top with additional cinnamon and whipped coconut cream before serving.

Notes

• Ensure the coconut cream is softened before mixing to avoid lumps in the filling.
• Using parchment paper makes it easier to lift the bars out of the pan for slicing.
• The gelatin acts as a binder to set the filling without eggs, ideal for AIP diets.
• You can substitute maple syrup with honey if preferred, but it may slightly alter flavor and sweetness.
• Keep bars refrigerated and consume within 3-4 days for best freshness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: AIP pumpkin pie bars, gluten free pumpkin dessert, coconut flour crust, dairy free pumpkin bars, autoimmune protocol dessert