Make the Pie Crust:

Cup of Yum
1. Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square pan with parchment paper.
2. Mix the melted (and cooled) coconut oil and egg together in a mixing bowl or large bowl until combined (wet ingredients). Add in the almond flour, sugar-free sweetener, and sea salt (dry ingredients) and mix until a crumbly dough forms.
3. Transfer the crust mixture to the prepared baking pan and press it into an even layer.
4. Poke the crust several times with a fork and bake on the center rack of the preheated oven for 15 minutes, or until the edges are slightly golden-brown. Once out of the oven, allow crust to cool for 5 to 10 minutes before adding the filling.

Make the Pumpkin Pie Filling:

1. Add all of the ingredients for the pumpkin pie filling to a blender or a food processor. Blend until completely combined.
2. If you don't own a blender or food processor, you can combine the pumpkin mixture in a large bowl using an electric mixer.

Assemble the Pumpkin Pie Bars:

1. Pour the pumpkin pie filling over the crust and spread it into an even layer.
2. Bake on the center rack of the preheated oven for 45 to 60 minutes, or until the pumpkin filling has set up.
3. Remove the pan from the oven and allow the bars to cool at room temperature before moving it to the refrigerator. Chill in the refrigerator until completely cold, at least 2 hours.
4. Slice the low carb pumpkin bars into squares and serve with sugar-free whipped cream.