Pumpkin Pie Bars with Almond Cookie Crust

Wait till you try this recipe!

Ingredients

Crust:

• 1c almond flour

• 1/2c coconut flour

• 1/4c coconut oil, melted

• 1/4c maple syrup

• 1/2 tsp almond extract (or vanilla extract)

• 1/4 tsp salt

Pumpkin pie filling: 

• 2 1/2c pumpkin puree

• 1/2c full-fat coconut milk

• 3 tbsp cornstarch

• 1/4c maple syrup

• 1/4c coconut sugar (I used monk fruit)

• 1/4 tsp salt

• 2 tsp pumpkin pie spice

• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees F & line an 8×8 inch pan with parchment paper

• Add all the crust ingredients to a food processor, pulse until combined. The dough should be sticky when you press with your fingers. (If it’s not, add a bit more coconut oil)

• Press the crust into the bottom of your pan & bake for 8-10 minutes. Remove from oven & let cool.

• Add all the pumpkin pie filling ingredients to a blender or food processor & blend until smooth & creamy. Taste the mixture & adjust if you prefer it a bit sweeter.

• Pour the filling into the pan & spread evenly.

• Bake at 350 degrees for 35 minutes. Remove & let cool, then transfer to the fridge to set for at least 2 hours.

• Cut into squares and share with friends & family!