Pumpkin Pie Bars

Directions

• Preheat oven to 350 degrees F (176 C) and line an 8x8 baking dish with parchment paper
  
  Add almond flour, sea salt, coconut sugar in your food processor and pulse a few times. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears or feels too dry, add more coconut oil.

• Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer.
• Bake for 20 minutes, then set aside to cool.
• In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. 
•  Set aside.
• Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles.
• Bake for 50 minutes -1 hour. The filling will still be just a bit jiggly, dark orange in color, and if it has some cracks on the top  this is normal.
• Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for about 4 hours overnight work if you can.
• Once cooled, gently lift bars out of dish and slice into 9 bars