HEALTHY PUMPKIN PIE BARS WITH A CREAMY PUMPKIN FILLING ON A SOFT, “BUTTERY” ALMOND FLOUR SHORTBREAD CRUST. ALL THE HOLIDAY FLAVORS OF YOUR FAVORITE PUMPKIN PIE BUT STILL PALEO, GLUTEN-FREE, DAIRY-FREE, LOW CARB, AND WITHOUT ANY REFINED SUGARS.
– Pumpkin puree – Eggs – Full fat canned coconut milk * – Coconut sugar ** – Maple syrup (or honey) – Tapioca flour – Vanilla extract – Pumpkin pie spice *** – Sea salt – Almond flour – Coconut sugar – Coconut oil or ghee – Egg – Baking soda
In a food processor or high-speed blender, add coconut oil or ghee, eggs and coconut sugar. Blend for 20-30 seconds until thoroughly combined.
Next, add almond flour and blend until dough forms. Allow dough to rest for about 5 minutes. Press the crust mixture into parchment-lined baking dish. Bake 8 minutes then set aside to cool
In a large bowl, mix together pumpkin puree, eggs, coconut sugar, maple syrup, coconut milk, tapioca flour and pumpkin spice seasoning until well combined and smooth.
Pour pumpkin mixture over almond flour crust and gently tap dish on the counter to remove any air bubbles. Bake for 35 – 40 minutes until pumpkin filling is set .