“Frosted Paleo pumpkin pie bars with a cinnamon-pecan nut crust! Easy to make with simple ingredients!”
Watch me make these Frosted Paleo Pumpkin Pie Bars from start to finish!
You guys have made it known loud and clear that you LOVE the downhome, Southern recipes on Divas Can Cook! However, you’d also LOVE lighter options for when you’re trying to watch your waistline or for specific diet lifestyles.
I hear ya, honey! Today I’m teaming up with Fisher Nuts again to bring you these delicious Frosted Paleo Pumpkin Pie Bars!
Last time I worked with Fisher Nuts I showed you guys how to make this Easy Fried Ice Cream and Butter Pecan Bread! Remember how amazing those were!? If not, you need to make it asap!
Well, I think you’ll find these frosted paleo pumpkin pie bars just as yummy! We aren’t paleo in my house, but that didn’t keep us from devouring them! That, my friends, is a sure sign of a successful recipe remake in my book!
I plan on making these Frosted Paleo Pumpkin Pie Bars for Thanksgiving this year. We have many family & friends who are on Paleo and Gluten-free diets. I always like to have at least one dessert to accommodate them.
These bars start with a delicious baked cinnamon-pecan crust that is so easy! Scoop out some Fisher Nuts pecans and place them in the food processor. The resealable, stand up bags makes this process a cinch!
Crush the pecans in a food processor, and then place some of the pecans back into the processor until it turns into pecan butter! This nut butter along with coconut oil, cinnamon and a bit of stevia to sweeten, creates one tasty baked nut crust!
The nut crust pairs up beautifully with the perfectly spiced, maple-sweetened, pumpkin pie filling and whipped coconut cream frosting.
When I made these, I didn’t even tell my husband they were Paleo. He loves pumpkin anything, so I was ready to judge his reaction. He took one bite and said “Mmm..these are good. They taste really light.”.
I couldn’t agree more! Sweet enough for a dessert yet light enough for a quick snack.
- CINNAMON PECAN CRUST
- 2 cups Fisher Pecans
- ½ teaspoon cinnamon
- ½ teaspoon Stevia, to sweeten (if desired)
- 1-2 tablespoons coconut oil, melted
- PUMPKIN PIE
- 5 oz pumpkin puree
- ¾ cup pure maple syrup
- 1½ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ cup pure almond milk
- 2 eggs
- generous pinch of salt
- COCONUT CREAM FROSTING
- 1 cup coconut cream, chilled (see note)
- cinnamon, generous pinch
- stevia, to sweetened (optional)
- Preheat oven to 325 F.
- Line an 8x8 casserole dish with parchment paper, allowing for overhang on the sides. Set aside.
- In a food processor, add pecans and process into small pieces.
- Pour pecans into a large bowl.
- Remove ½ cup of pecans and place back into the food processor.
- Process until it forms a paste.
- Add pecan paste to the bowl.
- Stir in cinnamon and just enough coconut oil so that the mixture isn't crumbly when pressed firmly up against the side of the bowl.
- Press nut mixture firmly and evenly into prepared dish.
- Bake for 15 minutes.
- Remove from oven and let cool. Set aside.
- In a large bowl mix together pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, 2 eggs, and salt.
- Pour mixture on top of nut crust and smooth out.
- Bake for 55 minutes or until set.
- Let cool completely.(bars will firm up even more as they cool)
- To make the frosting, add chilled coconut cream to bowl (see note)
- Mix until cream becomes fluffy. (about 10 minutes)
- Mix in cinnamon and enough stevia to sweeten.
- Spread frosting on top of bars and refrigerate until frosting is firm. (I like to let it chill overnight)
- Cut into bars. (Sprinkle tops with cinnamon if desired)
- Serve cold or room temperature.
- Store in the fridge in airtight container.
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.