Grain-Free Pumpkin Cheesecake Bars!!
 
Ingredients
  • Crust:
  • 2.5 cups roasted, salted pumpkin seeds
  • 1 cup shredded unsweetened coconut
  • 1 TB honey (or more if you like things extra sweet)
  • ¼ cup butter
  • Cheesecake Filling:
  • 1½ cups drained 24 hour yogurt
  • ½ cup honey
  • 2 eggs
  • 1 tsp vanilla
  • Pumpkin Pie Topping:
  • 15 oz canned pumpkin (or 1.5 to 1.75 cups home cooked pumpkin)
  • ¾ cup coconut milk
  • 2 large eggs
  • ¾ cup honey
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
Instructions
  1. Preheat oven to 375 degrees
  2. For the Crust:
  3. Combine crust ingredients in a food processor and pulse. Press into the bottom of a 9x13 pan.
  4. For the Cheesecake Filling:
  5. Combine ingredients in a medium bowl, spread on top of the crust.
  6. For the Pumpkin Pie Top:
  7. Combine the ingredients in a medium bowl and spread on top of the cheesecake filling, being careful not to mix the layers.
  8. Bake at 375 degrees for 45 to 55 minutes. Chill a couple of hours before serving (or dig right in just to make sure it's ok to feed your family :)).
Recipe by The Well Fed Home at https://www.wellfedhome.com/you-wont-believe-theyre-gaps-legal-pumpkin-cheesecake-bars