Fall/Thanksgiving Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust....

Ingredients for Sugar Cookie Crust:

• 1 cup Fine Almond Flour 
• 1/3 Cup Coconut Sugar
• 1/4 Cup Melted and Cooled Coconut Oil
• 1/4 Teaspoon Baking Soda
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Coconut Flour
• 1/4 Teaspoon of Salt

Ingredients for Filling:

• 15oz Pumpkin Puree (homemade or canned)
• 2 eggs
• 1/4 Cup Unsweetened Almond or Coconut milk
• 1/4 Cup Pure Maple Syrup 
• 1/4 Cup Coconut Sugar
• 1 Teaspoon of Vanilla
• 1 Tablespoon Pumpkin Pie Spice