Don't you just love all things with pumpkin this time of year? We do. I'd been kicking around the idea of these Paleo Pumpkin Pie Bars for a couple of weeks, and decided that this weekend it was going to become a moist, cinnamon-ny pumpkin reality. They are not too sweet. They are just right. They fill a 9 x 12 glass baking dish. Make them yourself, and see if you don't agree with me.
I started with the crust. I stirred up the following ingredients in a big bowl:
3 cups almond meal ( I use unblanched)
1 tsp sea salt
1/4 cup + 1 TBSP coconut oil, melted
1/4 cup honey (if you use raw honey, like I do, you will need to warm it a bit so it's a liquid)
1 TBSP + 1 tsp vanilla
I stirred this up with a wooden spoon and pressed it down in a 9 x 12 glass baking dish.
I baked it in a 350 degree oven for 15 minutes.
It looked like this. I let it cool some while I mixed up the Pumpkin Pie part.
I rinsed the big bowl, and put it to use again for the top layer with the following ingredients:
2 cans organic pumpkin puree
1 TBSP cinnamon
1 tsp pumpkin pie spice
1/2 cup raw honey, warmed to a liquid
1 cup organic coconut milk from a can
I mixed all this up with a wooden spoon and then poured it onto the top of the crust layer.
I baked it in a 350 degree oven for 50 minutes. I let it sit for a good while on a wire rack, to cool set up some before I tried to slice and serve it. (You should, too!)
I might have to make this for Thanksgiving, too, and Christmas!