Pumpkin Bread Pie

I couldn't get over how moist and delicious this was, that I had to share this recipe courtesy of Elana's Pantry. This is quick and easy to make, and although tasty by itself, you can add some primal and non-primal toppings to make it even tastier. To describe this dessert would be if pumpkin cake bars and pumpkin pie had a baby.

Ingredients for Pumpkin Bars:

1/2 cup pumpkin
1/2 cup agave nectar
2 eggs
1 cup blanched almond flour
1/4 teaspoon celtic salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Directions:

With a hand mixer, combine pumpkin, agave, and eggs and mix for 2 minutes. Mix in dry ingredients into wet for a full minute, until well combined. Pour batter into a greased Pyrex pie pan 9x9. (for plain pumpkin bars pour mix into greased 8x8 Pyrex baking dish) Bake at 350 for 30 minutes (check with toothpick at 25 minutes). Serve naked or with the following:
 -This dessert does not rise, so it will on be as high as the wet mix when it is done baking.

Topping options:

-Sprinkle 1/4 chopped pecans and scatter on top of batter before bakign
-Top with cream cheese frosting.
-Top with pecans and cream cheese frosting (this tastes like a traditional pumpkin roll)
- Serve with whip cream

 Cream Cheese Frosting:  This makes enough to cover 2 Pumpkin Bread Pies (THIS RECIPE IS NOT PRIMAL!!)

In a bowl, with a mixer, mix 1 stick room temperature butter with 1 8 oz block of cream cheese. Add 1 teaspoon vanilla and a sprinkle of cinnamon. Mix in 8 -10oz of powdered sugar. Mix until whipped.
When pumpkin bread pie is cooled spread a thin layer over the top.