For the Crust:
- 2 cups almond flour
- 1 tablespoon tapioca starch
- 1/4 cup maple syrup
- 4 tablespoons butter, diced
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
For the Filling:
- 1 15 oz can pumpkin puree
- 2/3 cup maple syrup
- 1 tablespoon vanilla extract
- 2 eggs + 1 egg yolk, whisked
- 1/2 cup plain almond milk
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 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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