Paleo Pumpkin Pie Bars with Sugar Cookie Crust

ambitiouskitchen.com

Keen

subheading: For the sugar cookie crust:

¼ cup melted and cooled coconut oil

⅓ cup coconut sugar

1 egg, at room temperature

1 teaspoon vanilla extract

1 cup packed fine almond flour (do not use almond meal)

2 tablespoons coconut flour

¼ teaspoon baking soda

¼ teaspoon salt

subheading: For the filling:

1 (15 ounce) can pumpkin puree

2 eggs

¼ cup unsweetened almond milk (or can sub coconut milk)

¼ cup pure maple syrup

¼ cup coconut sugar

1 teaspoon vanilla

1 tablespoon pumpkin pie spice (or 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ¼ teaspoon allspice or cloves)

subheading: Options for topping:

Powdered sugar

Whipped cream or coconut whipped cream, if desired

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