Paleo Pumpkin Pie Bars

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 15 oz can Pumpkin

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 3/4 cup Coconut sugar
  • 2 tsp Pumpkin pie spice
  • 3/4 tsp Salt

• Dairy

  • 6 tbsp Ghee

Found on jaysbakingmecrazy.com

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons ghee, at room temperature
• 1- 15 oz can pumpkin (not pumpkin pie filling)
• 3/4 cup coconut sugar
• 1/2 cup full fat coconut milk
• 2 eggs, room temperature
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Directions

• Preheat the oven to 325° and line a 9x9 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.