Ingredients
(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
Preparation
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
