© 2016 by Ailar Poormoghaddam

Buttery Pumpkin Pie Bars (Paleo & Vegan)


1 cup paleo flour mix (I used Bobsredmill)

1 cup coconut sugar

1 can pure pumpkin

4 oz vegan butter (I used Miyoko's)

1/2 cup mylk (I used unsweetened coconut cashew mylk)

1 tsp pumpkin spice 

1 tsp vanilla 

a dash of sea salt


1. Preheat oven to 375 degrees F

2. Melt the butter in a large bowl

3. Add all other ingredients into the bowl and mix

4. Coat your pan with a baking sheet or oil

5. Bake in the oven for about 45 minutes (or until edges turn dark brown)

6. Allow to cool for about 15 minutes

7. Refrigerate overnight and enjoy!