Paleo Pecan Pumpkin Pie Bars

For The Pecan Layer - If you prefer a nut-free bar you can omit this layer
1 and 1/2 cups pecan halves
1 cup dates softened (I microwaved mine in a small amount of water for a minute)
1/3 cup unsweetened coconut flakes
1 tbsp raw honey
1/2 tsp cinnamon
For the Pumpkin Layer
1 cup pumpkin puree
1 egg + 1 egg yolk
3 tbsp coconut oil melted and cooled
1/4 cup organic coconut sugar
2 tbsp raw honey
1 tsp vanilla extract
1/2 cup coconut flour
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves*
* You can sub 3 tsp pumpkin pie spice for all of the spices if preferred.

Preheat your oven to 350 degrees and line an 8 x 8 inch baking dish with parchment paper.
For the pecan layer - put all the ingredients in a food processor and process on high until you get a dense paste. Press the mixture into the bottom of the parchment-lined baking dish.
Bake the pecan layer in the preheated oven for 5-7 minutes, remove, and set aside.
For the Pumpkin Layer - Mix the pumpkin puree, egg and egg yolk, coconut sugar, honey vanilla, coconut oil, and spices together until smooth. Slowly add the coconut flour and mix well.
Spread the pumpkin layer over the pecan layer evenly. Bake in the preheated oven for 30 minutes, or until the center is set and top begins to brown slightly.
Remove from oven and let cool completely before cutting into squares.
Enjoy!