White Chip Pumpkin Pie Bars

Yield: 9 bars

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Cooling Time: 2 hours and 30 minutes
• Total Time: 3 hours, 20 minutes

Ingredients: For the Crust:

• 2 cups almond flour
• 5 tablespoons melted butter
• ¼ cup Confectioners Swerve
• ½ teaspoon salt

For the Pumpkin Filling:

• ¼ cup Bake Believe^® White Melting Wafers
• ¾ cup canned pumpkin puree
• ½ cup allulose
• 1 egg plus 1 yolk
• ⅔ cup heavy cream
• ½ tablespoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon vanilla
• ¼ teaspoon salt

For Garnish:

• ½ cup no-sugar-added whipped cream
• 2 tablespoons Bake Believe^® White Melting Wafers

Instructions:

1. Preheat the oven to 350°F.  Line a 9-inch by 9-inch baking dish with parchment paper, folding some over the edges to easily remove the bars later.
2. In a medium bowl, whisk together all of the ingredients for the crust.
3. Firmly press the crust into the prepared baking dish, pressing it about ¾-inch up the sides.
4. Bake the crust until lightly golden around the edges, about 10 minutes.
5. Set aside to cool.
6. In a blender, combine all of the ingredients for the pumpkin filling except for the white melting wafers.
7. Pulse the mixture until well combined.
8. Pour the pumpkin filling over the cooled crust and tap firmly on a countertop to remove any bubbles.
9. Sprinkle the top with the ¼ cup white melting wafers.
10. Bake the pumpkin pie bars until the sides puff, but the middle is still jiggly, about 25 minutes.
11. Set the bars aside to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for about 2 hours more.
12. When the bars are cool, cut into 9 portions.
13. Top each portion with a dollop of whipped cream and more white melting wafers.
14. Enjoy right away or store in an airtight container in the refrigerator.