Pumpkin Pudding Bars

Courtesy of: Joy-of-Baking

Served at Winter Elder’s Dinner


By Lisa Smith, RDN

Shining Mountain Health & Wellness


(Gluten free!)

Ingredients for the crust:

1.5 cups almond flour

3 teaspoons pumpkin pie spice

2 tablespoons melted coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/8 teaspoon salt


Ingredients for the filling:

½ cup sugar

1 cup pumpkin puree

3 large eggs, beaten

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice


Whipped Cream:

½ cup heavy whipping cream

2 teaspoons maple syrup

½ teaspoon vanilla extract



  1. Preheat oven to 350 and place parchment paper on the bottom of an 8 x 8” baking pan and spray with non-stick spray
  2. For the crust, combine all the crust ingredients together and mix well to moisten, forming a somewhat crumbly dough
  3. Place dough on parchment in pan and press down to spread evenly on bottom
  4. Bake in the oven for approximately 10 minutes
  5. Meanwhile, combine all ingredients for the filling together and mix well
  6. When crust is done, remove from the oven and place the filling on top, spreading evenly
  7. Place pan back in the oven and bake for 24-28 minutes
  8. Filling will be slightly sticky.Let cool for one hour
  9. For whipped topping, place all ingredients in a cold bowl, whip on high until stiff peaks form
  10. Cut bars into 9 squares.Top with homemade whipped cream and enjoy!

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