Pumpkin Pie Bars

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert, Snack
Servings 12
Calories 174 kcal

Ingredients
  

  • 1/4 cup Coconut Oil melted
  • 1/3 cup Coconut Sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Almond Flour fine, packed
  • 2 tbsps Coconut Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 2 cups Pureed Pumpkin 1 15oz can
  • 2 Egg
  • 1/4 cup Unsweetened Almond Milk
  • 1/4 cup Maple Syrup pure
  • 1/4 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Pumpkin Pie Spice

Instructions
 

  • Preheat oven to 350° F. Line an 8x8 baking pan with parchment paper and set aside.
  • Crust: In the bowl of a food processor, add in coconut oil, 1/4 cup coconut sugar, room temperature egg, and 1 teaspoon vanilla extract. Process for 20-30 seconds until well combined.
  • Crust: Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
  • Crust: Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you evenly spread the dough towards the edges. Bake for 9 minutes, then remove. Set aside to cool for 3-5 minutes.
  • Filling: In a large bowl, mix together the pumpkin puree, 2 eggs, almond milk, maple syrup, 1/4 cup coconut sugar, 1 teaspoon vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
  • Remove and allow to cool completely at room temperature before covering. Refrigerate 6-8 hours or overnight. Cut into 12 bars.

Nutrition

Calories: 174kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 41mgSodium: 114mgPotassium: 118mgFiber: 3gSugar: 11gVitamin A: 6414IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keyword Dairy Free, Gluten Free, Grain Free, Paleo
Tried this recipe?Let us know how it was!

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