Low Carb Pumpkin Pie Bars

Greetings, pumpkin pie lovers! I’m here with a recipe for the best danged low carb pumpkin pie bars I’ve ever eaten. Seriously!

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Put this holiday dessert onto your table and you just might put your Grandma’s pumpkin pie to shame.


These Low Carb Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! - They're a healthier dessert, but they taste indulgent.

These Low Carb Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! - They're a healthier dessert, but they taste indulgent.

Before I share the recipe, I thought you’d like to know what a week of ups and downs it’s been.  Keeping in my positive frame of mind, I’ll start with the great news:

I’m now 25% to goal on my #FitBy50 program. I stood on the scale and watched the numbers dip into a new range this week. I was SO flipping excited to see that my body is still burning fat, despite not being able to exercise the three times per week that I typically do! I’ve got 35 pounds left to lose before I hit my goal!

The reason that I haven’t been to the gym lately is not-so-great news.  If you’ve been following along on my Facebook page or Instagram feed, you likely saw the ugly photos of my leg and face last week.  Within 24 hours of one another, I suffered two ugly incidents. First, a blood vessel burst in my left eye. Typically, that wouldn’t be any cause for concern, but a few hours later, two varicose veins in my right leg ruptured (thrombosis). Ugh!

Seemingly, everyone but me thought I should be taken the ER to be checked out. I was reminded that thrombosis of a vein can lead to an embolism (blood clot) in my lung, heart, or even my brain, so Brian rushed me over to the hospital. Because I have a horrible needle phobia and anxiety, I should have taken my anti-anxiety medication before we left the house, but I didn’t. Big mistake, Bec.

So when we got to the ER waiting room and saw what a huge wait there was going to be, I convinced Brian to take me home. The next evening, everything looked 100% worse and I was starting to lose vision in my left eye (which already has extremely poor vision), so back to the ER we went. After some tests were run, the doctor determined that my clotting factors are fine. He was concerned about my vision loss, though, so I went to see an eye surgeon the following day.

Long story short, I’ll be fine in about 2 weeks. In the mean time, I’m not allowed to do any activity that will put strain on my blood vessels… ie, no workouts at the gym 🙁

These Low Carb Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! - They're a healthier dessert, but they taste indulgent.

It’s okay, though… I’m watching my nutrition closely and staying encouraged with the help of my friends in the Weight Loss Wednesdays group. They’re all helping me to focus on the great progress I’ve made and to be proud of what I’ve accomplished so far.  This is just a temporary set back!

So, in celebration, I decided to create these low carb pumpkin pie bars. I did some research on Pinterest to find out how to create a low carb pie crust and learned that almond flour was the choice for many people.

Since I didn’t have any in the house, I chose to use my favorite low carb baking mix  Good gravy, I love that mix! It’s an amazing, healthy substitute for all-purpose flour, even if you’re not on a low carb eating plan.  I get mine online because it’s a better bargain, but you can also find it in the healthy/natural section of some stores.

I knew that I wanted a chocolate crust, so I added a couple of tablespoons of unsweetened cocoa to the crust mixture.  Because I used Greek yogurt for the pie filling, it’s higher in protein than a normal pie would be, and it’s deliciously creamy. It’s got all of the wonderful warm flavors that a good pumpkin pie should have, too…cinnamon, cloves, and ginger. Yummi!

These Low Carb Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! - They're a healthier dessert, but they taste indulgent.

DISCLAIMER: Low carb means low in carbohydrates (low or no net glycemic sugars). It doesn’t mean low fat!

I used real butter in the crust, but wowza did it taste good!  It was rich enough that one small piece was all I needed to feel like I was indulging in a naughty treat! All things in moderation is the key to my weight loss success.

Oh, and if you’re looking for another low carb dessert, you’ll also want to check out my recipe for low carb raspberry almond cheesecake bites.

These Raspberry Almond Low Carb Cheesecake Bites are so creamy & sweet, you'd never guess that they're low carb!

If you give these low carb pumpkin pie bars a try (and I hope that you will!), please come back and leave me a comment to let me know if you loved them as much as I do!


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Low Carb Pumpkin Pie Bars

Prep Time 5 min Cook Time 50 min Yields 12

These pumpkin pie bars have a chocolate crust and a creamy filling that's low-carb and absolutely delicious!


  • 1 cup Low Carb Baking Mix
  • 1/2 cup Erythritol
  • 4 oz (1 stick) unsalted butter, melted
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon maple syrup
  • 2 cups 100% Pure Pumpkin Puree
  • 8 oz (1 cup) Dannon Light & Fit Greek Vanilla Yogurt
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup Erythritol
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 sea salt
  • Pinch of ground cloves
  • Pinch of ground ginger


  1. Heat oven to 350 degrees F (325 if using convection oven)
  2. In a small bowl, combine baking mix, 6 packets Stevia, melted butter, cocoa powder, and maple syrup. Stir with spoon or spatula until it forms a cohesive dough. Use fingers to press mixture evenly into bottom of a 9” x 9” baking pan.
  3. Bake for 12 minutes. Remove pan from oven and allow it to cool on wire rack while you prepare the filling.
  5. In a large bowl, combine pumpkin puree, yogurt, egg, Erythritol, vanilla extract, salt, and all spices. Use a whisk or hand mixer to combine until smooth.
  6. Use a silicone spatula to spread batter evenly over the crust. Return pan to oven and bake for 35-40 minutes, or until edges are just starting to crack and the top is set. Remove pan from oven and cool on wire rack for 10 minutes. Place pan into refrigerator and chill for at least 2 hours before slicing and serving.

Recipe Notes

Nutrition information is based on the ingredients I used and may vary. It was calculated using the SparkPeople recipe calculator.

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Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!


These Chocolate Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! #lowcarb



These Chocolate Pumpkin Pie Bars from ItsYummi.com MIGHT put your traditional Thanksgiving pumpkin pie to shame! #lowcarb

19 Replies to "Low Carb Pumpkin Pie Bars"

  • comment-avatar
    Kathy December 10, 2016 (1:45 pm)

    Thank you for a wonderful site!

    • comment-avatar
      Becca December 12, 2016 (9:26 am)

      Thanks for stopping by, Kathy! I hope you find many recipes to enjoy here. 🙂

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  • comment-avatar
    Carla September 22, 2013 (6:44 pm)

    These look very decadent despite them being healthier for you. No need to skip out on pumpkin pie this year.

    • comment-avatar
      Becca Heflin September 22, 2013 (6:51 pm)

      You’re really going to love them, Carla!

  • comment-avatar
    Dee September 18, 2013 (2:56 pm)

    Nice! Low carb and made with Stevia….no excuse not to try these! Wonder if I could use Splenda instead.

    • comment-avatar
      Becca Heflin September 19, 2013 (4:49 am)

      You can absolutely use Splenda instead of Stevia, D! I hope you make and enjoy them!

  • comment-avatar
    Kalamity Kelli September 15, 2013 (8:30 pm)

    Boy these look great! Low carb is best!!

    • comment-avatar
      Becca Heflin September 16, 2013 (7:02 am)

      Thank you, Kelli! It feels great to find healthy ways to eat sweet treats!

  • comment-avatar
    Dionne Baldwin September 13, 2013 (11:12 am)

    These low carb pumpkin pie bars are something I really MUST try this season! It’ll balance out the carbs from the rice and potatoes. 🙂

    I’m SO EXCITED for your progress! Congratulations on your journey! It sounds like you have come such a long way! Setbacks are extremely difficult and I’m sorry for that but I am glad that you have a support system in place to help keep you on track. Wishing you quick healing and sending hugs your way!

    • comment-avatar
      Becca Heflin September 13, 2013 (11:15 am)

      Thank you SO much, Dionne! This journey has certainly been a wild one of ups and downs, but as scared as I am during the ride, usually when I finish one roller coaster trip, I can’t wait to stand in line to get on another one 😉

  • comment-avatar
    Anita at Hungry Couple September 11, 2013 (8:06 pm)

    Congrats on being closer to your goal. I love the idea of these pie bars and I love pumpkin and chocolate together. I think there might have to be some pumpkin baking going on this weekend. 🙂

    • comment-avatar
      Becca Heflin September 13, 2013 (11:12 am)

      Thanks, Anita! The baby steps towards my goal feel SO good… ALMOST as good as these pie bars tasted 😉

  • comment-avatar
    Karen @BakingInATornado September 11, 2013 (4:51 pm)

    You had me at cocoa and maple syrup in the crust. And I love the idea of it being creamy wih the addition of yogurt.

    Congratulations on being 25% of the way to your goal. Proud of you!

    • comment-avatar
      Becca Heflin September 11, 2013 (4:52 pm)

      Thanks so much, girlyfriend! It feels pretty fabulous (the weight loss, not the pie crust)!

  • comment-avatar
    Gillian @ The Haas Machine September 11, 2013 (1:24 pm)

    Hope you feel better soon! I will definitely have to try these amazing creatures!

    • comment-avatar
      Becca Heflin September 13, 2013 (11:13 am)

      These “creatures” will change your life for the better, Gillian! I promise 🙂

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