Step 1

start by blending the pecans in a food processor until they crumble and begin to ground up, nearing a paste.

Step 2

add in the coconut milk and continue to blend until paste/butter-like consistency.

Step 3

add in your pumpkin puree, coconut flour, honey, spices and baking soda, and blend.

Step 4

add the eggs, vanilla extract and almond butter and continue to blend until smooth and well combined.

Step 5

pour the batter into a 8x8 square glass dish, lined with parchment paper.

Step 6

bake in a preheated oven at 340 for 40-45 minutes. allow to cool before slicing. these are also fantastic to eat frozen (don't ask me why just try it). after you slice it up you can store in an airtight container in the freezer, or the fridge, and serve warm, cold, or frozen!