Recipe posted Nov 21, 2015. Revised Nov 12, 2018.
1 cup almond flour
1 & 1/2 cups white whole wheat flour
1/2 cup + 2 Tbsp unsweetened almond milk
1/4 cup coconut oil, melted
1/8 tsp ground cinnamon
1/8 tsp salt
Pumpkin Pie Filling
1 & 1/2 (15 oz.) cans (about 2 & 1/2 cups) pureed pumpkin
3/4 cup unsweetened almond milk
1/2 cup honey (substitute with 1/2 cup 100% maple syrup if vegan)
3 egg whites (substitute with 1 flax egg if vegan)
1/2 tsp vanilla extract
2 tsp pumpkin pie spice
pinch of salt
1. To prepare crust, preheat oven to 425 degrees (temperature will decrease after pre-baking the crust!) Combine dry crust ingredients together in large mixing bowl. Add melted coconut oil, then slowly add in the milk. If your crust is too dry, add a pinch more milk. If too moist, add a pinch more white whole wheat flour. After all crust ingredients are well combined, use hands to form the dough into a ball.
2. Spray a 9x13 baking dish thoroughly with nonstick cooking spray. Roll out dough until it's large enough to cover baking dish. Using your fingers, press the dough on the bottom of the dish and up on the sides. Bake crust for 15 minutes at 425 degrees.
3. While crust is baking, prepare pumpkin pie filling by combining all ingredients together in large mixing bowl. You can either use 2 & 1/2 cups from a large can of pureed pumpkin, or 1 & 1/2 - 15 oz. cans. Do not use canned "pumpkin pie filling"! The can should only contain "pumpkin". Whisk ingredients together until well combined.
4. Remove crust from oven and reduce the heat to 350 degrees. Pour pumpkin pie filling into the crust and spread evenly. Place back in oven and bake for 45 minutes. Let cool completely before serving and keep refrigerated! Makes 12-16 bars.
Nutrition Facts (per bar/12 bars): 215 calories, 29g carbohydrates, 13g sugar, 5g fiber, 10g fat
Compare to Village Inn Pumpkin Pie (per slice without whipped cream/via villageinn.com): 460 calories, 71g carbohydrates, 50g sugar, 2g fiber, 21g fat