Pumpkin pie bars

For the crust

• 150g pecans
• 100g ground almonds
• 50g pumpkin seeds
• 3 tablespoons coconut oil, softened
• 1 tablespoon maple syrup
• Generous pinch sea salt

For the pumpkin filling

• 425g (one can) pumpkin puree
• 50ml milk of your choice
• 2 tablespoons maple syrup
• 2 large organic eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teapoon ground nutmeg
• Pinch ground cloves
• Pinch black pepper

For the maple cream cheese

• 150g full fat cream cheese
• 75g sour cream
• 1 teaspoon maple syrup

Preheat oven to 180C/350F and line 8-inch square baking pan with parchment paper and a little overhang.

Add the ground almonds, pecans and pumpkin seeds to a food processor to get coarse crumbs. Add the coconut oil, 1 tablespoon maple syrup and salt. Pulse to combine. Press into the prepared baking pan using the back of a spoon.

In a large bowl add the pumpkin puree, milk, maple, vanilla and spices. Use an electric whisk to combine. Start slowly speed wise. Add the eggs one at a time and beat until just combined.

Pour the filling over the crust and place in the oven.

Bake 45-50 mins until mostly set with a little wobble in the middle. Allow to cool completely in the pan to room temperature. Then slide a pallet knife along the edges if you need to loosen and using the sides of the parchment paper carefully lift and transfer onto a large plate or board. Place in the fridge to chill completely for around 3-4 hours.

To make the cream cheese topping beat the cream cheese with the maple syrup until smooth. Add the sour cream and beat until light and fluffy.

Cut the bars into 12 squares and serve with a tablespoon of the maple cream. You can just spoon on a tablespoon per pie or transfer to a piping bag if you wish. Option to sprinkle chopped pecans to finish.