Thanksgiving Cooking-Paleo Pumpkin Pie Squares

Paleo Pumpkin Pie Squares

Ingredients:
Nut crust
1/2 a cup of pecans, chopped up as finely as possible
1 cup of almond flour
one squirt of honey
a dash of salt
4 tablespoons of coconut oil

Filling
1 1/2 cups of pumpkin puree (make sure you purchase pumpkin and not pumpkin pie filling that is pre sweetened)
3 eggs whisked
roughly 1/8 cup of honey
3/4 cup of full fat coconut milk
1 teaspoon of vanilla
3 teaspoons of cinnamon
1/2 a teaspoon of nutmeg
1/8 teaspoon of ground ginger

Preheat the oven to 375 degrees for the crust.

Mix all of the ingredients together for the crust and then press into a 9x9 baking dish lined with parchment paper. Bake until light brown. For me, this took 10 minutes, but it could take anywhere between 8-20 minutes. Remove the crust from the oven.

Combine all of the ingredients for the filling and pour on top of the nut crust. Lower the oven temp to 350 degrees and bake for 30 minutes. When finished, the middle will still be wobbly, but the edges will be set. Remove the pumpkin bars from the oven and let come to room temperature, at least 45 minutes. The pumpkin will solidify as it cools. Cut into bars and serve!