Almond Crust

1. Preheat oven to 350 degrees F.
2. Spray a 9″ x  9″ baking dish with cooking spray and line with bottom with parchment paper.
3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
4. Add almond crust mixture to the pan. Spread the mixture out evenly along the bottom. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
5. Poke the crust with a fork all over the bottom and a few times. This will prevent the crust from bubbling up.
6. Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned. Remove from oven and let cool.

Pumpkin Pie Filling:

1. To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. Using a whisk, mix until the pumpkin mixture is smooth!
2. Pour mixture on top of the precooked almond crust.
3. Bake for 50 minutes to 1 hour at 350°F. The middle will still look slightly jiggly. Remove bars from oven and let cool at room temperature for 30 minutes.
4. Cover bars with plastic wrap or tin foil and refrigerate for at least 4 hours or overnight to let bars settle.
5. We top ours with Almond Milk Reddi whip.