SCD Recipe: Pumpkin Bars

This recipe has a pumpkin pie taste with a little bit of a lighter texture. It’s easy to make, so it could be a good substitute for traditional pie.

For the crust I used macadamia nut flour that I won in recipe contest from Cali Mac Nut Company. They don’t currently sell the flour, but you can get the nuts and grind them. It is very good. Of course regular almond flour can be used.



 1 1/2 cups nut flour
1/4 tsp salt
2 tbsp melted butter
1 tbsp honey
1 tbsp vanilla
1 tsp cinnamon
1/2 cup coarsely chopped walnuts or pecans


2 cups cooked pumpkin
3 eggs
1/2 cup plain yogurt
1/2 cup honey
1 tbsp vanilla
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg


  1.  Preheat oven to 350 degrees
  2. Mix all crust ingredients in a medium bowl
  3. Press into the bottom of 8 x 8 baking dish
  4. Bake for 15 minutes until golden
  5. Placed cooked pumpkin, honey, vanilla, eggs, and yogurt in a blender
  6. Puree until smooth – 3 – 4 minutes
  7. Add spices
  8. Blend to mix 
  9. Pour mixture over cooked crust
  10. Sprinkle a little cinnamon on top
  11. Bake for 30 – 35 minutes until filling is set
  12. Allow to cool for about 30 minutes 
  13. Refrigerate for a few hours before serving

Note – To roast a pumpkin:

Cooking times will vary depending on the size of the pumpkin.

I used a small pumpkin – it yielded about 2 cups of cooked pumpkin.

Slice pumpkin in 1/4ths – try to keep the pieces the same size so they cook evenly.

Remove seeds and stringy parts of pumpkin

Place on baking sheet – skin side down.

Bake for 25 – 30 minutes – until pumpkin is soft

This recipe being shared on Slightly Indulgent Tuesday

Sherry Lipp
Latest posts by Sherry Lipp (see all)

2 thoughts on “SCD Recipe: Pumpkin Bars

  1. Those sound totally delicious. I will be trying these out- maybe as a pumpkin pie alternative for Thanksgiving.
    Theresa ~ SCD Griddle

  2. Thanks for the comment Theresa! This was the first time I tried these and I liked them as much as the pumpkin pie recipes I have tried. They definitely make a good substitute – and the crust is so easy!

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