Pumpkin Pie Bars

Ingredients

Crust:

1 ½ cups rolled oats

1 cup raw pecans or walnuts

¼ tsp ground ginger

½ tsp ground cinnamon

½ tsp sea salt

1 tsp vanilla extract

¼ cup pure maple syrup

¼ cup coconut oil, melted, plus more for greasing the pan

Filling:

1 15-oz can pumpkin puree

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp nutmeg

1/8 tsp cardamom

1 pinch ground cloves

1/4/tsp sea salt

2 eggs

1 tsp vanilla extract

½ cup maple syrup

¼ cup full fat coconut milk

Instructions

1. Preheat oven to 350 degrees. Grease an 8x8 baking dish and line it with

parchment paper.

2. Begin by preparing the crust. In a food processor, combine rolled oats and

pecans, blending on high until both are ground into a flour-like texture.

3. Once blended, transfer to large mixing bowl and add ginger, cinnamon, and salt.

Stir to combine.

4. Pour in vanilla extract, maple syrup, and coconut oil. Stir to combine until a thick

mixture forms.

5. Transfer the mixture to the prepared baking dish and press it down firmly, making

sure it is an even thickness, including corners. Prick the bottom of the crust in

several places with a fork. Transfer the dish into the oven and bake for 20-25

minutes until the crust is just golden around the edges.

6. Once the crust is baked, remove it from the oven and let it cool slightly, 5-10

minutes.

7. While crust is baking, prepare the filling. Combine all ingredients into large mixing

bowl, whisk it well, and set it aside.

8. Once the crust has cooled, pour the filling mixture over the crust, spreading it out

evenly. Return the baking dish to the oven and bake for 45-50 minutes until the

center is set.

9. Once complete, remove from the oven and allow to cool completely before slicing

into 9 squares.

10. Enjoy!