PUMPKIN PIE BARS (vegan friendly)

For the Crust, blend together until crumbly:

1 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1.5 tsp cinnamon
1/4-1/3 cup softened coconut oil
2 tablespoons almond butter
1/3 cup coconut sugar
1 cup rolled oats (not instant)
1/2 cup chopped pecans

Keep 1 cup aside as topping.  Press the rest into in an 8x8 pan lined with parchment paper and lightly greased.  
Bake at 350 for 10 min.

Then combine the filling in a blender which includes:
**2nd option for a filling below**
3/4 cup pumpkin puree
1/2 cup canned coconut milk
3 tablespoons maple syrup
3 tablespoons coconut sugar
2 tablespoons almond butter
2 tablespoons tapioca starch
2 tsp vanilla extrace
pinch of salt
1 tsp cinnamon
1/2-1 tsp pumpkin pie spice
1/2 tsp nutmeg
dash of ginger
1/2 tsp allspice


After the 10 min bake, pour filling in pan.  Top with the crumb mixture.  
Bake for 30 min or until toothpick comes out clean.

LET COOL AND REST before slicing!!

**2nd option for a filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup almond milk
2 1/2 tbsp tapioca starch
2 tsp pumpkin pie spice
1 tsp cinnamon
dash of sea salt