Pumpkin Pie Bar

The Filling Ingredients:

·        2 ½  cups organic pumpkin pureed (steamed and pureed)

·        2/3  cup full-fat organic coconut milk

·        4 pastured/free range eggs, whisked

·        10 drops of liquid monk fruit(I use date syrup or honey)

·        2 tsp. pure vanilla extract

·        4 tsp. pumpkin pie spice mixture

·        1 tsp. freshly grated ginger root

·        1 tsp. baking soda

·        ½ tsp. ground cardamom

·        ¼ tsp. sea salt

The Topping Ingredients (optional):

·        ½  cup coconut butter, melted

·        ½  tsp. pumpkin pie spice mixture

·        ½ tsp. freshly grated ginger root

·        ½  cup raw organic pecans, finely chopped

The Crust Ingredients:

·        3 cups fine organic almond flour

·        1 cup raw organic pecans, finely chopped

·        1 TBSP. pumpkin pie spice mixture

·        1  tsp. baking soda

·        Pinch of sea salt

·        6 Tbsp. organic ghee, melted

·        10 drops of liquid monk fruit

·        2 tsp. pure vanilla extract

Directions:

1. Set the oven to 350 degrees Fahrenheit.

2. In a bowl, combine all of the crust's dry ingredients and stir until a dough forms.

3. Use parchment paper to line a 13x9-inch baking dish. With your fingertips, press the crust dough into the pan. Bake in the oven for 10 minutes.

4. After that, combine all of the filling's components in a medium bowl.

5. Spoon the filling into the baking dish with the crust that has cooled.

6. Bake for 30 minutes, or until the center of the cake tests clean when a knife is inserted.

7. Before serving, let the Pie cool for at least 20 minutes or overnight.

8. Melt the coconut butter on the stovetop for the topping. Remove from the heat and stir in the spices, vanilla extract, and nuts. Before serving, whisk together the ingredients and drizzle over the bars (if you choose to make them bars instead of a pie).