No Thanksgiving is complete without dessert, and these Pumpkin Pie Bars are a healthier twist on the classic. They’re gluten-free, dairy-free, and naturally sweetened, offering a lighter, yet delicious, way to end your holiday meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1 can (15 oz) pumpkin puree
• 2 eggs
• 1/4 cup coconut milk
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, coconut oil, and 1 tablespoon maple syrup. Press this mixture into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven.
4. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, 1/3 cup maple syrup, vanilla extract, and spices.
5. Pour the pumpkin mixture over the baked crust and smooth the top.
6. Bake for 30-35 minutes, or until the filling is set. Let cool before slicing into bars.

Nutritional Information (per serving):

• Calories: 180
• Protein: 4g
• Fat: 12g
• Carbs: 15g
• Fiber: 4g