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Parnelli's Paleo Pumpkin Pie Bars Recipe

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This recipe for Parnelli's Paleo Pumpkin Pie Bars is from The Pankow Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1 15 oz. can of pure pumpkin
⅓ c. dates (pureed)
⅓ c. honey
½ c. coconut milk
2 eggs (whisked)
2 T. coconut oil
1 tsp. vanilla
2 tsp. pumpkin pie spice
½ tsp. cinnamon
¼ tsp. nutmeg

Crust:
1½ c. almond flour
½ c. pecans (roughly chopped)
¼ c. coconut oil
3 T. honey
½ tsp. vanilla
pinch of salt
Directions:
Directions:
Preheat oven to 350º. Grease 8 X 8 inch pan. To make the crust, combine almond flour, pecans, ¼ c. coconut oil, 3 T. honey, ½ tsp. vanilla, and salt in a bowl and mix well by hand. Press into the bottom of the pan to form a tight layer. Bake the crust for 15 to 20 minutes or until lightly browned; cool completely. For the filling, whisk together the pumpkin, dates, ⅓ c. honey, ½ c. coconut milk, eggs, 2 T. coconut oil, 1 tsp. vanilla, pumpkin pie spice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat until filling starts to bubble and then cook for another minute. Remove from heat and pour over pie crust. Refrigerate for 2 hours before serving. Keep leftovers refrigerated.

 

 

 

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