Cardamom Pumpkin Bars

This is a great recipe for all of you pumpkin lovers! I adapted this recipe from Make Ahead Paleo by Tammy Credicott. She does a great job at helping us prep ahead and save time later – something I’m a huge fan of. I actually got the book at Costco!  They are carrying more and more paleo cookbooks, go check it out.

Enjoy this great recipe!

Cardamom Pumpkin Bars

Crust Ingredients

  • 1 cup pecans
  • 1 cup walnuts
  • ½ cup coconut flour
  • ¼ c arrowroot powder/starch (starch comes in a larger bag and its cheaper)
  • Pinch of salt
  • 2 eggs
  • 2 Tbsp maple syrup


  • 1 ½ cups of pumpkin puree (you can use fresh or a can. I get a six pack of canned pumpkin, organic, from Costco for $8.39! And I like it better than Trader Joe’s.)
  • 1 tbsp cardamom
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • ½ tbsp ground ginger
  • Pinch of salt
  • ¼ cup maple syrup
  • 3 eggs
  • 1 tbsp vanilla
  • ½ cup coconut milk (canned)


  • 2 cups pecans, coarsely chopped (pulsed mine through the food processor)
  • ½ cup almond flour
  • 1 tbsp cardamom
  • ½ tbsp cinnamon
  • ½ tbsp nutmeg
  • 1/8-1/4 cup melted coconut oil

How to

  1. Preheat oven to 350 degrees
  2. Make the crust: In a food processor, pulse the nuts into a coarse meal.
  3. In a small bowl, combine the nuts, coconut flour, starch and salt. Add the egg and maple syrup to the bowl and mix well.
  4. Grease an 8×11 (ish) glass dish with coconut oil. Pres the crust mixture evenly into the dish. Grease your hands if you need to, to prevent the crust from sticking to you.
  5. Bake the crust for 12-14 minutes or until golden brown & set.
  6. Meanwhile, in a large bowl, mix the filling ingredients until well blended and smooth.
  7. In a small bowl, combine the topping ingredients (I put it all in my food processor and pulsed – easy)
  8. When crust is done, remove from oven and pour the filling in.
  9. Sprinkle  topping evenly over the filling. Bake for an additional 40-45 minutes or until the middle is set.

10. Let cool completely (100%!) before slicing into bars.

11. Store cooled bars in an airtight container in the fridge. You can also freeze these!


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