Pumpkin Bars

Happy cooking Pumpkin!

Paleo Pumpkin Pie Bars Recipe from Just Eat Real Food

Ingredients

Pumpkin Pie Filling
• (1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
• 1/3 cup of Medjool dates (pulsed in a food processor or puréed)
• 1/3 cup of raw honey
• 1/2 cup of coconut milk, full fat
• 2 eggs, whisked
• 2 tbs coconut oil
• 1 tsp of pure vanilla
• 2 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
Pumpkin Pie Crust
• 1 1/2 cups of almond flour
• 1/2 cup of pecans, roughly chopped
• 1/4 cup of coconut oil, melted
• 3 tbs raw honey
• 1/2 tsp of pure vanilla
• pinch of salt

Instructions

1. Preheat oven to 350-degrees F
2. Grease bottom of an 8 x 8 inch pan
3. Combine all of the crust ingredients into a bowl and mix well by hand
4. Take crust dough and press into the bottom of the 8 x 8 pan to form a tight layer
5. Bake the crust 15-20 minutes, or until it’s lightly browned
6. Start pie filling: In a medium saucepan, whisk all the filling ingredients together
7. Cook over medium heat, until filling starts to bubble – then cook for 1 minute more
8. Remove from heat, and pour over cooled pie crust layer
9. Refrigerate 2 hours before serving
10. Keep refrigerated except to serve
11. Note: To set up the pie bars faster, place in freezer after combining