Paleo Pumpkin Pie Warrior Bars

Crust:
1 cup almond flour
1/2 cup pulsed BeeFree Mae’s Apple Pie Warrior Mix
1/3 cup unrefined coconut oil (or refined for a less sweet flavor)
1/4 cup honey
1 tsp vanilla
dash pink Himalayan salt

Pumpkin Filling:
1 can pumpkin purée
1/4 cup honey
1/4 cup pure maple syrup
1/2 cup unsweetened almond milk
2 eggs
1 TBL unrefined coconut oil (or refined for a less sweet flavor)
1/2 TBL pure vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp nutmeg

Preheat oven to 350 degrees F. Grease an 8x8 pan with coconut oil. Pulse the BeeFree Mae’s Apple Pie Warrior Mix in a blender (leave some small chunks - don't over pulse because that will create a "butter" texture). Melt coconut oil and let cool for a few minutes. Mix all Crust ingredients in a bowl and firmly press down in greased pan. Cook for about 10-12 minutes or until crust is slightly browned. Begin making the pumpkin filling by adding all ingredients to a saucepan over low heat. Once you mix in all ingredients, bring to a boil. As soon as you have a boil, immediately remove from heat and pour over lightly brown crust. Cook for 60 minutes at 350. Cover and let cool for at least 2-3 hours (you can put in the fridge to speed up this process).