These Paleo Pumpkin Pie Crumb Bars are thick, warmly spiced, and incredibly satisfying. Made with just a few wholesome ingredients, they come together quickly and are naturally gluten-free, dairy-free, and low FODMAP. They’re sweetened with maple syrup and use SunButter for a nut-free, hearty base that still lets the pumpkin shine.
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I expected these to be more like cookie bars, but the filling baked up with the smooth, creamy texture of pumpkin pie — which I loved. The contrast of that custardy center with a crumbly topping creates a dessert that truly tastes like pumpkin pie but is faster and easier to make. This recipe is a great option for those seeking almond-free or nut-free desserts when made with sunflower alternatives.
Low FODMAP
These bars are low FODMAP when made with the ingredients listed. The pumpkin portion is a limit food but the recipe uses SunButter, maple syrup, coconut flour and pecans — all generally tolerated on a low FODMAP plan. Adjust portions to suit your tolerance if needed.
Nut Free Option
Using No Sugar Added SunButter gives these bars structure and a rich mouthfeel while keeping them nut free. The recipe includes chopped pecans in the crumb topping, but you can omit them or replace them with sunflower seeds to keep the whole recipe nut-free. Although SunButter contributes to the texture and richness, pumpkin remains the dominant flavor — resulting in true pumpkin pie flavor in bar form.
Small Batch
This recipe fills a 9×5 loaf pan, which yields a modest batch — perfect if you’re making treats for one or two people. The bars are thick; you can cut them into about eight generous pieces or up to sixteen smaller servings. If you need more, simply double the recipe and bake in an 8×8 pan.
These Paleo Pumpkin Pie Crumb Bars are a simple, comforting dessert that taste just like pumpkin pie with much less fuss. I hope you enjoy them as much as I do!
For more pumpkin ideas, try the Paleo Vegan Pumpkin Cheesecake, Paleo Soft Pumpkin Cookies, or Paleo Pumpkin Chocolate Chip Blondies recipes.
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Paleo Pumpkin Pie Crumb Bars
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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
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Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper. Set aside.
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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 it evenly.
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Make the crumb topping: in a small bowl mix the pecans, maple syrup, ghee, coconut flour and salt until crumbly. Sprinkle the topping evenly over the pumpkin layer and gently press so it adheres.
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Bake for about 20 minutes, or until the top is lightly golden. Serve warm or cool and refrigerate for a firmer, more pie-like texture.
Notes:
Nutrition Information
