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Pecan Pumpkin Pie Bars
Ingredients
Crust
- 1 1/2 cups Bobs Red Mill Paleo Flour could sub for almond flour
- 1/4 cup coconut sugar
- 8 tbsp grass-fed butter or ghee melted (could sub for 1/2 cup coconut oil)
- 1 tsp vanilla extract
- 1/4 tsp salt
Pumpkin Layer
- 1 can pumpkin puree
- 2 eggs
- 2/3 cup coconut sugar
- 2 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/4 cup + 2 tbsp coconut cream
Pecan Topping
- 2 cups pecans
- 1/3 cup maple syrup
- 3 tbsp coconut oil melted
- 1/4 cup Paleo Flour again, could sub for almond flour
- 1/2 -1 tsp cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat oven to 375 degrees and line a 9×13 glass pan with parchment paper
- For the crust – thoroughly combine sugar, butter, and vanilla extract & then mix in flour and salt
- Press mixture evenly across the glass pan, and bake for 12 minutes. If you want more of a hard, shortbread-like crust, bake for ~15-18 minutes.
- Once crust comes out of oven, let cool for a few minutes and reduce oven heat to 350 degrees.
- For pumpkin layer – whisk eggs and sugar together, then add pumpkin, coconut cream, pumpkin spice, and vanilla extract. Mix well.
- Pour pumpkin mixture over crust and bake for ~20 minutes, or until pumpkin layer solidifies enough to place pecans on top
- Mix together maple syrup, coconut oil, cinnamon and sea salt, then add in flour. Finally, stir in pecans.
- Remove pie from oven, spread the pecan toppings evenly on top. Bake for an additional 20-25 minutes, or until top starts to crisp/brown.
- Let pie cool completely until cutting into bars 🙂
