Ingredients:

  • 2 cups almond flour
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 15 oz pumpkin puree
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a medium bowl, stir together almond flour, melted coconut oil, 2 tbsp maple syrup, salt, and cinnamon until a dough forms.
  3. Press the dough firmly into the bottom of the prepared pan and bake for 10–12 minutes until edges are barely golden.
  4. In a large bowl, whisk pumpkin puree, eggs, 1/2 cup maple syrup, coconut milk, and vanilla extract until smooth.
  5. Stir in cinnamon, ginger, cloves, and salt until the filling is glossy and well-combined.
  6. Pour the pumpkin filling over the hot crust and smooth the top with a spatula.
  7. Bake for 40–45 minutes until the edges are set but the center still has a slight wobble.
  8. Cool completely in the pan for at least 2 hours before slicing into 16 bars.