Paleo + Gluten Free Pumpkin Pie Bars
These Paleo Pumpkin Pie Bars are easy and so delicious! A graham cracker-like crust and rich, smooth filling makes for a perfect treat. Dairy free, gluten free, and naturally sweetened.
THE RECIPE
Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons ghee, room temperature
Pumpkin Filling:
- 1- 15 oz can pumpkin not pumpkin pie filling
- 3/4 cup coconut sugar
- 1/2 cup full fat coconut milk
- 2 large eggs room temperature
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- Make the crust: in a medium bowl, combine almond flour, coconut flour, cinnamon, salt, and ghee. Mix until mixture is well combined then press it into the bottom of the prepared pan. Bake for 8 minutes.
- While crust is baking, make the filling. In a large bowl combine pumpkin, coconut sugar, coconut milk, eggs, cinnamon, pumpkin spice, and salt. Whisk until completely smooth.
- Pour over baked crust and bake for 55-60 minutes.
- Let cool at room temperature, then chill in fridge.
Source: jaysbakingmecrazy.com
