Pecan Pumpkin Pie Bars

November 17, 2018

 

 

Pecan Pumpkin Pie Bars

 

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:

1. Preheat oven to 375 degrees and line a 9x13 glass pan with parchment paper

2. For the crust - thoroughly combine sugar, butter, and vanilla extract & then mix in flour and salt 

3. 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. 

4. Once crust comes out of oven, let cool for a few minutes and reduce oven heat to 350 degrees. 

5. For pumpkin layer - whisk eggs and sugar together, then add pumpkin, coconut cream, pumpkin spice, and vanilla extract. Mix well. 

6. Pour pumpkin mixture over crust and bake for ~20 minutes, or until pumpkin layer solidifies enough to place pecans on top

7. Mix together maple syrup, coconut oil, cinnamon and sea salt, then add in flour. Finally, stir in pecans. 

8. 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. 

9. Let pie cool completely until cutting into bars :) 

 

 

 

 

 

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