Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
TO MAKE THE CRUST:
- In the bowl of a food processor, add the coconut oil, sugar, egg, and vanilla extract. Process for 20-30 seconds until well combined.
- Next add the almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.
- Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. It should be thin but will puff up when it bakes. Bake for 9 minutes, then remove and set aside to cool for 3-5 minutes.
TO MAKE THE FILLING:
- In a large bowl, mix the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla, and pumpkin pie spice until smooth. Pour over the sugar cookie crust and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
- Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
- Once ready, cut into 12 bars and serve with whipped cream or powdered sugar. You may cut off the edges for a prettier look. Store bars in the fridge for up to 5 days.
TIPS:
To freeze: simply let them cool completely, wrap them up well and freeze them for up to 1 month. Before serving let the pumpkin pie bars thaw in the refrigerator overnight.
Credit:
AmbitiousKitchen.com
