Prep Time: 10 minutes | Cook Time: 70 minutes | Yield: ~9 bars
Ingredients:
Crust
1.5 cups almond flour
3 tbsp ghee or olive oil
2 tbsp pure maple syrup
1 tsp vanilla extract
Pinch of sea salt
Filling
1 (15oz) can organic pumpkin puree
2 organic cage-free eggs
1/4 cup unsweetened almond milk
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Optional Topping:
Organic powdered sugar
Instructions:
Preheat your oven to 350ºF and begin by making your crust.
Combine all of the crust ingredients until they make a dough-like consistency.
Using a rubber spatula (or just your hands!) pat down the crust in a 9x9" baking dish lined with parchment paper until you've made an even layer.
Bake for 10 minutes and then set aside to cool.
While the crust is baking, make the filling. Mix all the ingredients together for the filling until well combined and pour on top of the cooled crust (it can still be warm, just not piping hot!)
Even out the filling and bake for 60 minutes. Set aside to cool down to room temp.
Chill in the refrigerator for 3-4 hours minimum, then cut into bars, and enjoy!
Optional: top with organic powdered sugar.
