These healthy pumpkin pie bars are the perfect shareable Thanksgiving treat! Made with an almond flour crust, coconut milk and maple syrup so they’re gluten free and refined sugar free.
1. Preheat oven to 350°F.
2. In a bowl or food processor, mix the almond flour, coconut oil, 1/4 tsp salt and 1 egg to create the crust; flatten into one layer in a 9"x9" baking dish.
3. In a separate bowl, mix together the pumpkin puree, coconut milk, maple syrup, coconut sugar, 1 egg, vanilla 1/4 tsp salt and the pumpkin pie spice.
4. Pour the filling into the pan and smooth it out; bake for 1 hour and then let cool; refrigerate for at least 2 hours.
5. Cut into squares and serve with a dollop of cool whip, cinnamon and fresh pecans on top.
