Paleo Pecan Pumpkin Pie Bars

Name: Paleo Pecan Pumpkin Pie Bars
Ingredients: 1 1/2 cups paleo flour; 1/4 cup coconut sugar; 1/2 cup grass-fed butter, melted; 1 tsp vanilla extract; 1/4 tsp salt; 15 oz can pumpkin puree; 2 eggs; 2/3 cup coconut sugar; 2 tsp pumpkin spice; 1 tsp vanilla extract; 1/4 cup + 2 tbsp coconut cream; 2 cups pecans; 1/3 cup maple syrup; 3 tbsp coconut oil, melted; 1/4 cup paleo flour; 1 tsp cinnamon; 1/2 tsp sea salt

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Jacki, MS • Nutritionist

246 recipes

Ingredients

Crust

1 1/2 cups paleo flour
1/4 cup coconut sugar
1/2 cup grass-fed butter, melted
1 tsp vanilla extract
1/4 tsp salt

Pumpkin layer

15 oz can pumpkin puree
2 eggs
2/3 cup coconut sugar
2 tsp pumpkin spice
1 tsp vanilla extract
1/4 cup + 2 tbsp coconut cream

Pecan topping

2 cups pecans
1/3 cup maple syrup
3 tbsp coconut oil, melted
1/4 cup paleo flour
1 tsp cinnamon
1/2 tsp sea salt

Preparation

Preheat oven to 375 degrees and line a 9x13 glass pan with parchment paper.
Thoroughly combine sugar, butter, and vanilla extract, then mix in flour and salt. Press mixture evenly in bottom of pan, and bake for 12-14 minutes. For a harder crust, bake for 15-18 minutes.
Whisk eggs and sugar together, then add pumpkin, coconut cream, pumpkin spice, and vanilla extract. Mix well. Reduce oven heat to 350 degrees. Pour pumpkin mixture over crust and bake for 20-22 minutes.
Mix together maple syrup, coconut oil, cinnamon, and sea salt, then add in flour. Stir in pecans. Spread topping evenly on top of pumpkin layer. Bake for an additional 20-25 minutes, or until top starts to crisp or brown.
Let cool completely, cut into bars, and enjoy.

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