Paleo Pumpkin Pie Bars

I love these sugar, dairy, and gluten-free bars that taste like pumpkin pie. Dairy-free, paleo-friendly and tastes just like pumpkin pie! You can eat them plain or dress them up with a non-inflammation producing icing.

The Filling Ingredients:

• 2 ½  cups organic pumpkin pureed (canned or whole, baked and pureed)
• 2/3  cup canned full-fat organic coconut milk (or almond, hazelnut, sesame seed, flax milk)
• 4 pastured eggs, whisked
• 10 drops liquid monk fruit
• 2 tsp. pure vanilla extract
• 4 tsp. pumpkin pie spice mixture
• 1 tsp. freshly grated ginger root
• 1 tsp. baking soda
• ½ tsp. ground cardamom
• ¼ tsp. sea salt

The Topping Ingredients (optional):

• ½  cup coconut butter, melted
• ½  tsp. pumpkin pie spice mixture
• ½ tsp. fresh grated ginger root
• ½  cup raw organic pecans, finely chopped

The Crust Ingredients:

• 3 cups fine almond flour
• 1 cup raw organic pecans, finely chopped
• 1 TBSP. pumpkin pie spice mixture
• 1  tsp. baking soda
• Pinch of sea salt
• 6 Tbsp. organic ghee, melted
• 10 drops liquid monk fruit
• 2 tsp. pure vanilla extract

Directions:

1. Preheat oven to 350ºF.
2. Combine all of the dry ingredients for the crust in a bowl and mix until a dough forms.
3. Line a 13×9 inch pan with parchment paper. Press the crust dough into the pan with fingers. Bake for 10 minutes in the oven.
4. Next, stir all of the filling ingredients together in a medium bowl.
5. Pour the filling into the pan with the cooled crust.
6. Bake for 30 minutes until a knife inserted into the middle comes out clean.
7. Allow the bars to cool for at least 20 minutes, or overnight, before serving.
8. For the topping: Melt the coconut butter on the stovetop. Remove from the heat and add the spices, vanilla, and nuts. Stir and drizzle over the bars before serving.