Name: Low Carb Pumpkin Pie Bar, dairy free, grain free, egg free
Ingredients: 2 cups almond flour; 1 stick butter or coconut oil-melted; *1/4 cup honey-optional I have made without; 1/2 tsp salt; 1 tsp almond extract; 2 1/2 T coconut flour; 1 can organic pumpkin; 2 eggs beaten- can omit and add in more milk or coconut cream.; 2 T coconut flour; 2 T maple syrup; 1/2 cup sucanat or 1/3 cup honey or 1/2 cup brown sugar; 1/4 cup half &half or 1/3 cup coconut cream (the thick cream on top of a can of coconut milk); 1 tsp vanilla; 3/4 tsp ginger; 1/4 tsp cloves; 1/4 tsp nutmeg; 2 tsp cinnamon

Rethink pumpkin pie bars with this low carb recipe that is also grain free, and dairy and egg free optional. The crust makes for a perfect base to many other bars so keep it handy! If you are interested in low carb baking and want to take a class please look at my class options, I also customize classes to fit your dietary needs.

Low Carb Pumpkin Pie Bar, dairy free, grain free, egg free

Author Becky's Mindful Kitchen

Ingredients

Crust

2 cups almond flour
1 stick butter or coconut oil-melted
*1/4 cup honey-optional I have made without
1/2 tsp salt
1 tsp almond extract
2 1/2 T coconut flour

Filling

1 can organic pumpkin
2 eggs beaten- can omit and add in more milk or coconut cream.
2 T coconut flour
2 T maple syrup
1/2 cup sucanat or 1/3 cup honey or 1/2 cup brown sugar
1/4 cup half &half or 1/3 cup coconut cream the thick cream on top of a can of coconut milk
1 tsp vanilla
3/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 tsp cinnamon

Instructions

Preheat oven to 375
Prepare the crust and press into a buttered pan. Bake for ~10 minutes, remove and set aside.
Mix together all filling ingredients and place on top of the crust. Bake for ~20 minutes. Let cool. Sprinkle with powdered sugar or serve with whipped cream.