Pumpkin Pie Bars

Yield: 8x8 pan

Crust:

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1 egg

1 tsp vanilla extract

1 cup almond flour

2 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp salt

Filling:

1 can pumpkin puree (15 ounces)

2 eggs

1/4 cup unsweetened almond milk (or coconut milk)

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.

2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.

3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.

4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.

5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.

6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.

7. Pour over the crust, and tap gently on the counter to remove any air bubbles.

8. Bake for 45 to 50 minutes until set and filling no longer jiggles.

9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.

10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.

https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/