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Pumpkin Pie Bars

Happy Halloween! I’m staying in tonight and baking up a storm 🎃 Each fall, these bars are one of my favorite sweet treats and I know that your family will love them like mine do. After all, 2020 could probably use this pumpkin pie bars a little earlier than Thanksgiving this year… enjoy and have a very happy and spooky holiday! 
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Ingredients
  

For the crust:

  • 1/4 cup coconut oil melted and cooled
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tsp alcohol free vanilla extract
  • 1 cup packed almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • Pinch of salt

For the filling:

  • 1 can pumpkin puree
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp alcohol free vanilla extract
  • 1 tbsp pumpkin pie spice

Optional to top: Swerve to powder the bars with

    Instructions
     

    • Preheat your oven to 350 F. Like a square baking pan with parchment paper.
    • In a food processor, add all wet ingredients for crust and pulse until combined. Next, add in the dry crust ingredients and pulse until a dough is formed.
    • Add the dough to the parchment lined pan. Use your hands to spread to the edges. Bake for 8-10 minutes and set aside to cool after for about 5.
    • In the meantime, prepare the filling. In a large bowl, mix together all ingredients for filling. Once the crust has cooled, pour the filling and tap gently to evenly spread. Bake for 50-60 minutes— you can tell it’s finished when it doesn’t jiggle anymore.
    • Remove and let cool. Cover and transfer to the fridge for around 6 hours. I just left it in overnight.