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Pecan Bars topped with Pumpkin Pie! Two pie favorites in one bar! Topped with Cinnamon-Bourbon coconut cream. Vegan and Gluten Free.
Place entire can of full-fat coconut cream in the fridge at least 2 hours before making this recipe. Use the top 1/4 cup for the pumpkin pie filling and use the rest for the Cinnamon whipped cream.