Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
Add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to a food processor. Process the ingredients for around 30 seconds until a sticky ball of dough forms. You may have the scrape down the sides once to ensure that everything is well incorporated.
Remove the dough from the food processor and press it evenly into the 8×8 pan that has been lined with parchment paper. Bake the crust at 350 degrees for 15-18 minutes until lightly golden. Set aside while you make the filling.
Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, and cinnamon to a whisking bowl. Whisk everything together until well combined.
Pour the filling over the crust and gently tap the pan on the counter to release any air bubbles and ensure that the filling is evenly distributed over the crust.
Bake the pumpkin pie bars at 350 degrees for 50-60 minutes until the filling is set. Let the bars chill 6-8 hours or overnight before slicing.
Once chilled, slice into 9 or 12 bars and top each bar with a small dollop of whipped cream and a sprinkle of cinnamon before serving.
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