Instructions

1. Preheat oven to 350F.
2. Add the pecans, almond flour, coconut sugar and salt to the food processor.
3. Process until chunky and combined, about 10 seconds.
4. Then, add in the ghee.
5. Process for another 10 seconds until the ghee is incorporated and the mixture holds together when you press it between your fingers.
6. In a large bowl, whisk together the pumpkin, coconut cream, eggs, agave, coconut sugar, vanilla, spices, and salt.
7. Line an 8×8 inch square pan with parchment paper and spray the pan with your favorite baking spray. I like coconut oil spray!
8. Use your hands or a rubber spatula to press the crust into the bottom of your pan.
9. Pour the pumpkin mixture on top of the crust.
10. Bake for 55 minutes.
11. Put on an oven mitt and give the pan a little jiggle. There should be some slight movement but not too much and the top pumpkin layer should appear set and not wet.
12. Allow the squares to come to room temperature before you cut into them.
13. Sprinkle with powdered sugar or dollop the squares with your favorite vanilla ice cream or whipped cream.
14. Store in an airtight container in the fridge.