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AIP Pumpkin Pie Bars with topping on white plate
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5 from 4 votes

AIP Pumpkin Pie Bars

These AIP Pumpkin Pie Bars taste just as good as your favorite pumpkin pie but totally AIP compliant and easy to eat. No forks or plates required. Just grab a bar and enjoy!
Prep Time30 mins
Cook Time20 mins
Chill Time4 hrs
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 155kcal
Author: Beth Chen




  • 1 can Pumpkin Puree 15 oz can
  • 1/4 cup Coconut Oil melted
  • 1/4 cup Maple Syrup
  • 1/2 cup Coconut Cream
  • 1 tablespoon Blackstrap Molasses
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • Pinch of Salt
  • 1 tablespoon Gelatin


  • Preheat the oven to 350 degrees. Line an 8x8 glass baking dish with parchment paper.
  • For the crust, combine all the dry ingredients in a large mixing bowl, then stir. Next add all the wet ingredients and stir until thoroughly well.
  • Pour the dough into the baking dish and pat down until it’s evenly spread out at the bottom of the pan.
  • Place the baking dish in the oven for 20 minutes. When it’s finished cooking, let sit until cool.
  • While the crust is cooling, prepare the filling. Combine all the ingredients except the gelatin in a saucepan. Stir to combine. Warm the pumpkin mixture over medium heat while stirring occasionally. Once the pumpkin mixture has warmed, sprinkle the gelatin over the top and stir to combine.
  • Once combined remove from the heat and pour into the baking dish. Put the baking dish into the fridge for at least 4 hours but overnight is ideal.
  • When the pumpkin has cooled and set, then it’s ready to serve.



Serving: 1bar | Calories: 155kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 46mg | Potassium: 122mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4134IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg