Pumpkin Bars


  • 1 + 1/2 cups Pumpkin Puree (See recipe below)
  • 3/4 cup Coconut Flour (Available from Dischem for R48)
  • 1/4 cup Xylitol (Available from Dischem)
  • 1 + 1/2 tsp Ground Cinnamon
  • 3/4 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 3/4 tsp Baking Soda
  • Pinch of Salt
  • 2 Large Eggs
  • Butter / Coconut Oil for greasing the baking dish

Adapted from this Recipe

Pumpkin Bars Method:

  1. Preheat the oven to 180C and grease a 27.5 X 18 cm baking dish well with butter or coconut oil (I used Coconut Oil).
  2. Combine all of the ingredients in a large mixing bowl, and stir well until smooth.
  3. Transfer the mixture to the greased baking dish, and use a spoon to smooth the top.
  4. Bake at 180C for 40-45 minutes, or until the edges are golden and the center is firm.

    Allow to cool completely before slicing into treat sized bars.

    Store in in the fridge for up to a week.


Sliced Treat Size Afternoon Snack

Pumpkin Puree:

This will make more than 1+1/2 cups – I froze the leftovers in 1/2 cup servings to use in other recipes later.



  1. Preheat oven to 180C.
  2. Spread diced pumpkin out on a baking tray and cover with tin foil. Place into the oven and bake for 30 minutes.
  3. After the first 30 minutes, remove the tin foil and return to the oven for a further 30 minutes (1 hour total cooking time or until tender).
  4. Allow the roast pumpkin to cool off a bit before transferring to a food processor. Blend until pureed.

Roast Pumkin