These Paleo Vegan Pumpkin Pie Crumb Bars feature a tender shortbread crust, a silky pumpkin filling, and a buttery crumb topping. They are gluten-free, dairy-free, egg-free, and naturally sweetened—perfect for anyone seeking a classic pumpkin dessert without common allergens.
I’ve wanted to create these for years, and finally nailed the perfect balance of texture and flavor. While I usually prefer apple desserts, these pumpkin bars are the best pumpkin treat I’ve made so far. I hope you try them and enjoy them as much as I do.
Layers of Paleo Crumb Bars
The shortbread crust is my go-to recipe: tender, slightly crumbly, and just the right sweetness. The pumpkin layer is a simple, egg-free mix of canned pumpkin, maple syrup, coconut sugar, water, and tapioca starch to thicken. I pour that over the pre-baked shortbread base, sprinkle the remaining shortbread mixture over the top as a crumb topping, and bake until golden. If you like extra crunch, stir chopped pecans into the crumb before baking.
Paleo Glaze
The glaze I use for many desserts is a simple blend of coconut butter, maple syrup, vanilla, and a little water to reach a drizzleable consistency. It adds sweetness and sheen without overpowering the pumpkin. The bars are delicious without the glaze, but the drizzle elevates the presentation and flavor.
Storing Paleo Crumb Bars
Store these bars in the refrigerator to keep the crumb topping firm—at room temperature they can become soft. Chilled bars are easy to slice and taste great cold, similar to traditional pumpkin pie. Serve with a fork or enjoy by hand.
These bars are reliable crowd-pleasers — moist pumpkin layered over a tender shortbread and finished with a crisp crumble. If you make them, please leave a comment so I know how they turned out.
If you love pumpkin flavors, these paleo vegan pumpkin pie crumb bars are easy to make and taste like classic pumpkin pie in bar form. Below are some other pumpkin recipes you might enjoy listed for inspiration.
- Vegan Paleo Pumpkin Cheesecake
- Paleo Pumpkin Roll
- Vegan Paleo Frosted Pumpkin Bars
- Paleo Pumpkin Chocolate Chip Blondies
- Soft Paleo Pumpkin Cookies
- Paleo Pumpkin Cinnamon Roll Bread
Paleo Vegan Pumpkin Pie Crumb Bars
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Pumpkin Layer
- ¾ cup canned pumpkin
- 3 tablespoons coconut sugar
- 3 tablespoons maple syrup
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 3 tablespoons drippy cashew butter
- ½ cup water
- 2 tablespoons tapioca starch (or flour)
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 2–4 tablespoons water, to thin
Instructions
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Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper and set aside.
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In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil. Mix until fully combined. Press ¾ of the mixture into the bottom of the prepared pan. Reserve the remaining ¼ for the crumb topping. Bake the base 10–12 minutes, until edges are golden.
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While the base bakes, make the pumpkin filling. In a bowl combine pumpkin, coconut sugar, maple syrup, salt, pumpkin pie spice, cinnamon, cashew butter, and water. Whisk until smooth. Stir in tapioca starch until fully incorporated.
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After the base has cooled for about 5 minutes, pour the pumpkin filling over it. Sprinkle the reserved shortbread mixture evenly over the top as the crumb layer. Bake for an additional 25 minutes, until set and golden.
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Let bars cool before adding glaze. To make the glaze, soften coconut butter if needed, then whisk together coconut butter, maple syrup, vanilla, and enough water to reach a drizzleable consistency. Drizzle over cooled bars.
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Refrigerate before slicing for the cleanest cuts. Store leftovers covered in the refrigerator.
Nutrition Information
