No-Bake Pumpkin Pie Bars


For the Pumpkin Pie Filling:

  • 6 medjool dates, pitted
  • 1 cup canned pumpkin puree
  • ½ cup almond or cashew butter
  • 3 tbsp melted coconut oil
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • Coconut whipped cream for topping (optional)

For the Crust:

  • 2 cups raw pecans
  • 3 ½ tbsp maple sugar
  • ½ tsp sea salt
  • ½ tbsp cinnamon
  • ¼ tsp chipotle powder (optional)
  • 1 ½ tbsp coconut butter


  1. Prepare the crust by combining the pecans, maple sugar, salt, cinnamon and chipotle powder (if using) in a food processor and processing until blended.
  2. Add the coconut butter and process until the mixture is finely minced, but not a paste. The consistency should resemble a graham cracker crust.
  3. Using your hands, press the mixture evenly and firmly into a 8×8-inch baking dish lined with parchment paper and set in fridge to allow the crust to harden.
  4. Wipe out your food processor, replace blade and add the dates – process until dates turn into a sticky paste. If a ball forms, just break apart with your hands.
  5. Add the remaining pumpkin filling ingredients to the food processor and blend until mixture is completely smooth and well-combined.
  6. Take crust from fridge and pour pumpkin pie filling over it. Use a spatula to spread the filling evenly over top.
  7. Place dish back in the fridge for at least 4-6 hours, or overnight (which is my preferred length) to allow the bars to firm and set.
  8. Once set, remove from the fridge, cut the bars and serve. Top each with a dollop of coconut whipped cream for serving.

NOTE: Leftovers can be stored refrigerated for up to 4 days.