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