This post is a paid partnership with Lovebird Foods

Indulge Guilt-Free: The Ultimate Paleo & AIP Pumpkin Pie Bars with Revolutionary Cereal Crust

Prepare to revolutionize your holiday baking with these exquisite pumpkin pie bars! Crafted with a uniquely delicious, grain-free cereal crust and a sumptuously creamy pumpkin filling, these bars offer the perfect blend of ease and gourmet flavor. Not only are they incredibly simple to prepare, but they also cater to specific dietary needs, being completely paleo and AIP-friendly. Say goodbye to the complexities of traditional pie crusts and embrace a wholesome, refined sugar-free dessert that everyone can enjoy.

Crafting the Perfect Pumpkin Pie Bars: A Grain-Free Game Changer

The holiday season just isn’t complete without the comforting aroma and taste of pumpkin pie. While store-bought pie crusts offer undeniable convenience, navigating dietary restrictions like avoiding grains, gluten, and dairy can turn festive baking into a formidable challenge. Many grain-free pie crust recipes demand special flours, intricate mixing, and precise techniques that can deter even seasoned bakers. But what if there was an easier, yet incredibly flavorful, alternative?

Introducing these delightful pumpkin pie bars, featuring an innovative cereal crust that simplifies the entire process without compromising on taste or texture. This recipe provides an ingenious solution for those adhering to paleo and AIP (Autoimmune Protocol) diets, delivering all the classic pumpkin pie satisfaction in a convenient bar format. Made with thoughtfully selected, wholesome ingredients and completely free of refined sugars, these bars are a testament to healthy indulgence. They are rich, creamy, perfectly spiced, and surprisingly easy to make, ensuring that you don’t have to miss out on your favorite seasonal treats.

Why You’ll Love These Paleo & AIP Pumpkin Pie Bars

• **Effortless Grain-Free Crust:** Forget complicated flour blends. This recipe leverages a unique cereal crust that’s quick to prepare and bakes to a delightful, firm texture.
• **Diet-Friendly Decadence:** Perfectly suited for Paleo and AIP lifestyles, these bars are free from gluten, grains, dairy, and refined sugars, making them accessible to many.
• **Wholesome Ingredients:** Every component is chosen for its natural goodness and compatibility with restrictive diets, ensuring a nourishing treat.
• **Rich & Creamy Filling:** Experience the classic, comforting flavor of pumpkin pie with a smooth, spiced filling that melts in your mouth.
• **Perfect for Holidays & Gatherings:** These bars are an ideal dessert for any occasion, easy to transport, serve, and enjoy by guests with varying dietary needs.
• **Easy to Customize:** Adapt the flavors and even the main vegetable puree to suit your preferences.

Key Ingredients for Your Wholesome Pumpkin Pie Bars

Creating these delectable bars starts with a selection of high-quality, diet-compliant ingredients. Each component plays a vital role in achieving the perfect flavor and texture:

• Pumpkin Puree: The heart of our bars! You can easily use canned pumpkin puree for convenience. Just be sure to choose 100% pumpkin puree, not pumpkin pie filling, which often contains added sugars and spices that might not align with paleo or AIP guidelines. For an even fresher taste, feel free to make your own from scratch by roasting and pureeing a sugar pumpkin or butternut squash.
• Coconut Cream: This is your secret weapon for achieving a rich, dairy-free creaminess. To get thick coconut cream, simply place a can of full-fat coconut milk (without guar gum, if possible for AIP) in the fridge overnight. The solid cream will separate and rise to the top, ready to be scooped out. Alternatively, you can find canned coconut cream specifically for this purpose, ensuring a thick, luxurious texture for your filling.
• Maple Syrup: Our preferred natural sweetener. Pure maple syrup lends a distinct, warm flavor that complements pumpkin beautifully. Its liquid form also helps achieve the desired consistency in both the crust and the filling. If you’re out of maple syrup, raw honey can be a suitable alternative, though the flavor profile will be slightly different. Ensure your honey is compliant with your specific dietary needs if you are on AIP.
• Lovebird Cereal: The Game Changer! This o-shaped cereal is truly revolutionary for paleo and AIP baking. It’s entirely grain-free, crafted from wholesome ingredients like cassava and collagen, making it an excellent base for our unique crust. Lovebird Cereal is organic, free of refined sugars, and offers a crisp texture that transforms into a perfect pie crust when blended. If you haven’t experienced the versatility and deliciousness of Lovebird Cereal yet, you’re in for a treat! Beyond these bars, it’s fantastic on its own with milk or as a crunchy topping. Use the code UNBOUNDWELLNESS for 10% off your purchase and discover a new pantry staple!

Step-by-Step Guide: How to Make Irresistible Pumpkin Pie Bars with Cereal Crust

Crafting these delicious bars is simpler than you might imagine. Follow these straightforward steps to create a show-stopping, diet-friendly dessert.

1. Prepare Your Workspace and Oven: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper to prevent sticking. This preparation is key for a smooth baking and removal process.
2. Transform the Cereal into a Crust Base: In a food processor, add the 4 cups of Lovebird Cereal. Blend until the cereal is finely crumbled and resembles a coarse flour or fine breadcrumbs. Ensure there are no large pieces remaining to achieve a uniform crust texture. This step is crucial for a cohesive and easy-to-press crust.

3. Assemble and Bake the Crust: Transfer the finely blended cereal crumbs to a medium bowl. Add ¼ cup of maple syrup, ¼ cup of melted coconut oil, and ½ teaspoon of cinnamon. Stir vigorously with a spoon or spatula until all ingredients are thoroughly combined and the mixture is evenly moistened. It should resemble wet sand. Press this crust mixture firmly and evenly into the prepared baking pan, using the back of a spoon or your fingers to create a compact base. Transfer the pan to the preheated oven and bake for 12 minutes, or until the crust is lightly golden brown around the edges and feels firm to the touch. Once baked, remove from the oven and set aside to cool completely while you prepare the filling.
4. Craft the Creamy Pumpkin Filling: In a separate medium bowl, combine the 2 cups of pumpkin puree, ½ cup of thick coconut cream, ¼ cup of maple syrup, 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of mace, and 1 teaspoon of alcohol-free vanilla extract. Whisk these ingredients together until the mixture is smooth, well combined, and fragrant with warm spices.
5. Prepare the Gelatin Egg for Setting: In a small saucepan, pour ¼ cup of water and sprinkle 1 tablespoon of gelatin evenly over the surface. Allow it to “bloom” or sit for about 5 minutes until it hardens and absorbs the water. Then, transfer the saucepan to the stove and heat on low for 1-2 minutes, stirring constantly, just until the gelatin completely dissolves and the mixture turns liquid. Do not let it boil. Remove from heat and immediately whisk vigorously until it becomes frothy. This frothy gelatin mixture acts as a binder, helping the pumpkin filling set beautifully without eggs or traditional thickeners.
6. Combine Filling and Gelatin: Quickly add the frothy gelatin mixture to the pumpkin filling mixture. Stir immediately and thoroughly to ensure the gelatin is fully incorporated before it begins to set. Work quickly to prevent lumps.
7. Assemble and Chill the Bars: Pour the prepared pumpkin filling evenly over the cooled cereal crust in the baking pan. Use a rubber spatula to gently spread the filling to the edges, creating a smooth, level surface. Carefully transfer the pan to the refrigerator and allow the bars to chill and harden for a minimum of 3-4 hours, or ideally overnight. This chilling time is essential for the filling to set properly and achieve its firm, sliceable texture.
8. Slice and Serve: Once completely firm, remove the pan from the refrigerator. Use the parchment paper overhang to carefully lift the entire slab of pumpkin pie bars out of the pan. Place it on a cutting board. Using a sharp knife, slice the slab into 9 even squares. Serve chilled, perhaps topped with a dollop of extra coconut cream or a sprinkle of cinnamon for an added touch of elegance. Enjoy your wholesome, delicious treat!

Expert Tips for Perfect Paleo & AIP Pumpkin Pie Bars

• Ensure Your Coconut Cream is Thick: The success of your creamy filling relies heavily on using only the thick, solid part of chilled canned coconut milk. If your coconut cream isn’t thick enough, the filling may not set properly. Avoid shaking the can before chilling.
• Don’t Over-bake the Crust: The cereal crust bakes quickly. Keep an eye on it to prevent over-browning, which can make it too hard. A light golden color and firm texture are all you need.
• Evenly Press the Crust: A uniform crust thickness ensures even baking and prevents crumbly spots. Use the bottom of a glass or a flat measuring cup to press firmly.
• Quickly Incorporate Gelatin: Once the gelatin mixture is liquid and frothy, add it to the pumpkin mixture immediately and whisk quickly to ensure it disperses evenly before it starts to set.
• Patience is Key for Chilling: While 3-4 hours is the minimum, letting the bars chill overnight yields the best, firmest results, making them much easier to slice neatly.
• Use Alcohol-Free Vanilla: For strict AIP, ensure your vanilla extract is alcohol-free.
• Quality of Spices: Fresh, high-quality spices will elevate the flavor profile of your pumpkin pie bars significantly.

Frequently Asked Questions

How long can you keep these bars in the fridge? Can you freeze them?
These pumpkin pie bars stay delightfully fresh for 3-4 days when stored in an airtight container in the refrigerator. While I haven’t personally tried freezing a whole batch, the ingredients suggest they should freeze well. To freeze, wrap individual bars tightly in parchment paper, then foil, and store in a freezer-safe bag or container for up to 1 month. Allow them to defrost in the fridge overnight before serving for the best texture.

Can you use different flavors of Lovebird Cereal for this crust?
Absolutely! While this recipe was developed using unsweetened Lovebird Cereal, any of their delicious flavors would work wonderfully and add a subtle twist to your crust. Consider how the flavor might complement or contrast with the pumpkin filling for an exciting variation!

Can you use sweet potato puree instead of pumpkin puree?
Yes, you certainly can! Sweet potato puree makes an excellent substitute for pumpkin puree in this recipe, offering a slightly different but equally delicious flavor profile and retaining the creamy texture. Ensure it’s 100% pureed sweet potato without added ingredients.

Pumpkin Pie Bars with Cereal Crust (Paleo, AIP)

Yield:

8
servings

Prep Time:

20
mins

Cook Time:

25
mins

Total Time:

45
mins

Author:
Michelle

Print
Leave a Review
Pin Recipe

Ingredients

For the crust

• 4 cups
  unsweetened Lovebird Cereal
• ¼ cup
  maple syrup
• ¼ cup
  coconut oil, melted
• ½ tsp
  cinnamon

For the filling

• 2 cups
  pumpkin purée
• ½ cup
  coconut cream
• ¼ cup
  maple syrup
• 1 tsp
  cinnamon
• ½ tsp
  ginger
• ¼ tsp
  mace
• 1 tsp
  vanilla extract, alcohol-free
• ¼ cup
  water
• 1 tbsp
  gelatin

Instructions

• Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with lightly greased parchment paper.
• Using a food processor, blend the cereal until it’s finely crumbled and no large pieces remain.
• Add the cereal to a bowl and stir in the maple syrup, coconut oil, and cinnamon. Stir to combine.
• Press the crust mixture into the baking pan and transfer to the oven. Bake in the preheated oven for 12 minutes or until lightly golden and firm. Set aside and allow to cool.
• Prepare the filling by combining the pumpkin puree, coconut cream, maple syrup, spices, and vanilla extract in a medium bowl.
• Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow to sit and harden for 5 minutes. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the filling mixture immediately and stir to combine.
• Pour the filling over the crust, using a rubber spatula to evenly spread.
• Transfer to the fridge and allow to harden over 3-4 hours or overnight. Slice into 9 even slices and serve topped with additional coconut cream if desired.

All nutrition facts are estimated and will vary.

Did you Make this Recipe?
Tag @unboundwellness on Instagram and hashtag #unboundwellness!

These Paleo and AIP Pumpkin Pie Bars are more than just a dessert; they are a celebration of wholesome ingredients and mindful eating, proving that dietary restrictions don’t mean sacrificing flavor or joy. The unique Lovebird Cereal crust delivers an unexpected crunch and richness, perfectly complementing the smooth, spiced pumpkin filling. Whether you’re navigating food sensitivities, seeking healthier alternatives, or simply looking for an incredibly delicious holiday treat, these bars promise to satisfy. Share them with loved ones or keep them all to yourself – either way, prepare for a new favorite seasonal indulgence!