Preparation

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking.
• In a food processor, pulse the oats until they reach a flour-like consistency. Then add the almond flour, coconut sugar, and melted coconut oil, pulsing again until all ingredients are well combined and form a crumbly mixture.
• Firmly press the oat mixture into the bottom of the prepared baking dish, creating an even layer. Bake this crust for 10 to 12 minutes until it starts to set and is lightly golden.
• Remove the baking dish from the oven and let the crust cool completely to ensure the filling sets properly later.
• In a large mixing bowl, whisk together the pumpkin puree, maple syrup, full-fat coconut milk, cornstarch, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and creamy.
• Pour the pumpkin filling evenly over the cooled crust, spreading it to cover the surface completely. Return the pan to the oven and bake for 25 to 30 minutes until the filling is set and no longer jiggly in the center.
• Allow the bars to cool thoroughly in the pan at room temperature. Once cooled, lift the parchment out and slice into 12 equal pieces for serving.