For the no-dairy pie crust:
1 1/2 cups almond flour
1/4 cup pecans, finely chopped
4 Tbsp. unsalted butter, melted
2 Tbsp. monk fruit
1/4 tsp. cinnamon
pinch of salt
*For a no-dairy version: Use 4 Tbsp. coconut oil, melted, instead of butter.
For the pumpkin pie filling:
1, 15-oz. can pumpkin puree
3/4 cup full-fat coconut milk (unsweetened)
1/2 cup monk fruit
4 eggs, lightly beaten
3 Tbsp. coconut flour
1 tsp. pure vanilla extract
1/2 Tbsp. pumpkin pie spice
1 packet or scoop Primal Kitchen Collagen Fuel® - Vanilla
1 tsp. cinnamon
1/4 tsp. salt
Non Dairy Topping
1 can coconut cream
Chopped pecans for topping, if desired
Preheat the oven to 350ºF.
Line a 9x9-inch pan with parchment paper.
In a mixing bowl, add almond flour, pecans, butter or coconut oil, and salt until well combined. Pour the crust mixture into the pan, pressing the crust firmly into the bottom of the pan with clean fingers until the crust covers the bottom in one even layer.
Bake the crust for 9–10 minutes, or until lightly golden. Remove from the oven and set aside.
To make the pumpkin pie filling, whisk the pumpkin puree with the cream or coconut milk, and the rest of the pie filling ingredients.
Pour the filling over the pie crust and bake for 40–45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before removing from the pan.
Meanwhile, make the whipped cream topping. Place cold heavy cream or coconut cream (Spoon the solid part out of the top of a can of coconut milk, leaving the water in the can. Refrigerate the coconut cream until it's cold.) in a large mixing bowl of a stand mixer. You can also use handheld beaters.
Whip air into the cream, starting on low speed and gradually increasing the speed, until the cream resembles stiff peaks, and has the consistency of whipped cream.
When cool, remove the pumpkin pie from the pan. Slice into bars.
Serve each pumpkin pie bar with a dollop of whipped cream and a sprinkling of chopped pecans.