I have eaten pumpkin pie every thanksgiving for my whole life. I can’t remember my mother ever making it any other time. She always made the crust with whole wheat flour, the pie from a whole pumpkin, and sweetened with maple syrup. When I was a kid I added an equal portion of whipped cream (also homemade) on top of my pie- sometimes more half-way through. This recipe tastes a lot like pumpkin pie. In fact you could make it in a pie dish and call it pie if you want to!
Pumpkin Bar Recipe
1 cup almond meal/flour
1/2 cup quinoa flakes (found in the breakfast aisle)
3 tablespoons buttery spread
1/3 cup maple syrup
1/4 teaspoon salt
1/2 cup coconut sugar (or brown sugar)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon arrowroot
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup canned coconut milk (full fat)
1/2 teaspoon vanilla extract
1 cup chopped pecans
Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking dish with parchment paper.
Combine all of the crust ingredients together and press into the bottom of the prepared dish. Bake in the oven for about 15-20 minutes until the crust starts to turn golden.
Whisk together all of the filling ingredients and scoop on top of the pre-baked crust, smoothing the top. Sprinkle the pecans evenly over the top and bake for about 15-17 minutes until the filling has set.
Cool completely before serving.