Introduction
You know that dreamy moment when you take your first bite of pumpkin pie, and it’s silky, spicy, and oh-so-comforting? Now imagine getting that same experience—but with less guilt, no crust, and no sugar crash.
Yep, we’re talking about No-Crust Pumpkin Pie Bars. These are like the golden child of your autumn dessert table: low carb, low sugar, gluten-free, and wildly full of flavor. They’re the kind of treat that makes you say, “Wait… this is healthy?”
Whether you’re keto, watching your sugar, or just obsessed with pumpkin spice, this one’s for you.
What’s So Great About These Pumpkin Bars?
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No crust = no hassle. No blind baking, no soggy bottoms, and no extra carbs.
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Low-carb ingredients. With almond flour and keto-friendly sweeteners, you stay within your macros.
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Versatile. They’re perfect for meal prep, dessert, or even breakfast.
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Crowd pleasers. These bars don’t taste “healthy”—they taste delicious.
Ingredients Breakdown
Core Ingredients
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1 cup pumpkin puree (not pumpkin pie filling!)
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2 large eggs
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¼ cup almond flour (or coconut flour for nut-free)
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⅓ cup erythritol, monk fruit, or your preferred sweetener
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1 ½ tsp pumpkin pie spice
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1 tsp vanilla extract
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½ tsp baking powder
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Pinch of salt
Optional Additions
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¼ cup chopped pecans or walnuts for a crunch
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Scoop of unflavored or vanilla protein powder (for extra gains)
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Dollop of sugar-free whipped cream when serving
Kitchen Tools You’ll Need
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Large mixing bowl
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Whisk or electric mixer (to make it super smooth)
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8×8 or 9×9 square baking pan
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Spatula or spoon
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Parchment paper (optional, but helpful for lifting out)
Ingredient Substitutions
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No eggs? Use flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg)
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Nut-free? Sub almond flour with coconut flour (just use ⅓ the amount)
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No erythritol? Use stevia, monk fruit, or even date paste if you’re not keto
Step-by-Step Instructions
Step 1 – Preheat & Prep
Set your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy cleanup.
Step 2 – Mix Wet Ingredients
In your mixing bowl, combine:
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Pumpkin puree
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Eggs
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Vanilla extract
Whisk it until smooth and creamy.
Step 3 – Add Dry Ingredients
Add in:
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Almond flour
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Sweetener
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Pumpkin spice
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Baking powder
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Salt
Mix everything until well combined and lump-free. If adding protein powder or nuts, fold them in now.
Step 4 – Pour & Bake
Pour the batter into your prepared pan. Smooth the top with your spatula.
Bake for 28–32 minutes, or until the center is set and the top is golden with a few cracks.
Step 5 – Cool & Slice
Let cool completely in the pan. Then slice into bars. You can refrigerate for firmer texture.
What to Expect from the Texture & Taste
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Creamy and custard-like, almost like the filling of a traditional pumpkin pie.
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Warm, cozy flavors of cinnamon, nutmeg, and cloves.
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No soggy crust weighing it down—just smooth bites of pure fall joy.
How to Serve
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Warm or chilled, both work perfectly.
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Top with a dollop of whipped cream, a drizzle of almond butter, or sprinkle of chopped nuts.
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Pair it with a hot coffee, spiced chai, or keto hot chocolate for a fall treat that feels fancy.
Make-Ahead Tips
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Wrap individual bars and freeze for up to 2 months.
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Pro Tip: Reheat for 15 seconds in the microwave for a warm, gooey bite.
Nutritional Info Per Bar (Makes 9)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 110 |
| Protein | 4g |
| Fat | 7g |
| Carbs (Net) | 4g |
| Sugar | 1g (from pumpkin) |
| Fiber | 2g |
Customization Ideas
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Nut lover? Mix in walnuts or pecans.
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Chocoholic? Swirl in some sugar-free chocolate chips.
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Vegan? Use flax eggs and coconut cream.
Troubleshooting Common Mistakes
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Bars too soft? You may have underbaked them—add 5 more minutes.
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Bland flavor? Add an extra pinch of pumpkin spice or sweetener.
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Top cracking? That’s normal for crustless bars—embrace the rustic look!
Why You’ll Fall in Love with This Recipe
It’s everything you want from a pumpkin dessert:
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Comforting
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Creamy
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Spiced to perfection
But it’s also what you need: low-carb, low-sugar, simple, and 100% satisfying.
This isn’t just a fall favorite—it’s a forever favorite.
Conclusion
If pumpkin pie had a glow-up, these No-Crust Pumpkin Pie Bars would be it. They’ve got the heart of the holidays with the brain of a nutritionist. No fuss, no crust, and no post-dessert regrets.
Bake them once and we guarantee—these bars are going to be on repeat.
FAQs
1. Can I use canned pumpkin pie mix instead of puree?
Nope. Pumpkin pie mix already contains sugar and spices. For full control (and low sugar), stick with pure pumpkin puree.
2. Are these bars keto-approved?
Yes! If you use almond flour and a keto-friendly sweetener like erythritol or monk fruit, they’re totally keto.
3. Can I make this recipe dairy-free?
Absolutely. There’s no dairy in the base recipe. Just skip dairy toppings like whipped cream or use a coconut-based one.
4. How long do these bars last in the fridge?
About 5 days in an airtight container. For best texture, keep them chilled.
5. Can I double the recipe for a bigger crowd?
Yes! Just use a 9×13 pan and increase baking time by about 5–10 minutes.