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Paleo Pumpkin Pie Bars

Ingredients

For the crust:

¼ cup coconut oil-melted
¼ cup coconut sugar
1 egg, at room temperature
1 tsp vanilla extract
1 cup packed fine almond flour (must be flour vs. almond meal)
2 T coconut flour
1/4 tsp each of baking soda and salt

For the pumpkin filling:

1 can of organic pumpkin puree
(I like Farmer’s market brand)
2 eggs
¼ cup unsweetened almond
milk
¼ cup pure maple syrup
1 T coconut sugar
1 teaspoon vanilla
1 tablespoon pumpkin pie spice

Cooking Instructions

Preheat oven to 350 degrees; line an 8×8 baking pan with parchment paper
Whisk coconut oil, sugar, egg, vanilla extract until well combined, add in almond flour, coconut flour, baking soda and salt until a dough forms
Allow dough to sit for 5 minutes and then press into lined baking pan (will be sticky and somewhat thin-it will thicken through baking)
Bake for 9 minutes and set aside to cook for 3-4 minutes
While crust is baking, combine in a large bowl: pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice
Pour mixture over the crust
Bake for 50-60 minutes until set and the filling is firm
Allow to cool completely and then refrigerate for at least 6-8 hours before cutting
Cut into 12 bars and serve

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