Preheat oven to 400 degrees F (or 375 if your oven runs hot). Line a 8x6 glass baking dish with parchment paper overhanging the sides for easy removal.
Add all ingredients to a large mixing bowl and mix well with hand mixer. Adjust spices to taste.
Sprinkle streusel topping evenly over the batter.
Bake in the center rack for about 35 minutes until it springs back when touched in the center.
Set on a wire rack to cool for 10-20 minutes before slicing.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). =Featured Products:I used homemade almond butter (blend 2 cups dry roasted almonds in a food processor about 8 minutes until drippy & smooth)Coconut Sugar here on AmazonMonk fruit on Amazon or Lakanto (use code PRETTYPIES for 20% off)Monk fruit Maple Syrup on Amazon or Lakanto (use code PRETTYPIES for 20% off)Himalayan Pink Salt on AmazonCanned pumpkin, ground flax, almonds, spices, pecans and maple syrup from ALDIStorage: May be stored at room temp in a sealed container for about 4-5 days, or refrigerated for 7-9 days. Freeze tightly wrapped (in individual portions) for 1 month.Macros (using coconut sugar): calories208 Fat 15 g Total Carb10 g Fiber3 g Net Carb 7 g Protein5 g Macros (using monk fruit):calories166 Fat 15 g Total Carb8 g Fiber4 g Net Carb 4 Protein5 g
Copyright Emily Spain, Pretty Pies. Flourless Pumpkin Bars with Pecan Streusel (Paleo & Vegan) https://prettypies.com/pumpkin-bars/ September 5, 2018