Paleo Pumpkin Pie Bars

• (1) 15 oz can of pure pumpkin (not pie filling) -or- 1 3/4 cups of pumpkin puree
• 1/3 cup of Medjool dates (pulsed in a food processor or pureed)
• 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

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

pumpkin, dates, honey, coconut milk, eggs, coconut oil, vanilla, pumpkin pie spice, cinnamon, nutmeg, pie crust, flour, pecans, coconut oil, honey, vanilla, salt

Taken from www.epicurious.com/recipes/member/views/paleo-pumpkin-pie-bars-52552501 (may not work)