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–+ servings
Total Time :1 hour 20 minutes
Servings: 12

INGREDIENTS
 

Crust:

  • 1 1/2 cups/150 grams almond flour
  • 1/4 cup/30 grams cassava flour or coconut flour
  • 1/4 cup + 1 tablespoon/75 grams coconut oil, melted
  • 1/4 cup/60 grams maple syrup
  • 1/4 teaspoon salt

Filling:

  • 1 (15 ounces/425 grams) can pumpkin puree
  • 1/2 cup/120 grams full-fat coconut milk, canned
  • 1/2 cup/120 grams pure maple syrup
  • 2 tablespoons coconut sugar
  • 2 large eggs
  • 2 tablespoons tapioca flour or cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Pinch of salt

INSTRUCTIONS

  • Heat oven to 350°F/175°C. Line a 9 x 9-inch/23 x 23 cm baking pan with parchment paper.
  • Mix the almond flour, cassava or coconut flour, coconut oil, maple syrup, and salt in a bowl until a dough forms. Press evenly into the prepared pan. Prick with a fork.
  • Bake until lightly set, about 10 minutes. Remove and let cool.
  • Whisk pumpkin puree, coconut milk, maple syrup, coconut sugar, eggs, tapioca flour, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour over the crust.
  • Bake until the center is set and no longer jiggles, 45 to 50 minutes. Cool completely in the pan. Refrigerate for at least 2 hours or overnight.
  • Slice into bars. Serve chilled or at room temperature.
  • Keep refrigerated in an airtight container for up to 1 week.