Preheat oven to 350 degrees F. Line an 8X8 pan with parchment paper to easily lift out the bars after baking.
In a medium bowl mix together the almond flour, coconut oil, maple syrup, vanilla and salt until a dough forms.
Use a spatula to press the dough into the baking dish in an even layer. Use a fork to poke a couple of wholes in the crust and bake for 10-15 minutes until the corners are slightly golden brown.
While the crust bakes, combine all of the pumpkin pie filling ingredient in a bowl. Whisk until smooth and combined.
Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
Pour the pumpkin pie filling onto the crust. Use a spatula to make sure it's evenly spread out. Bake for approximately 45 minutes until the center is set.
Let cool, refrigerate and then cut into bars for serving.
Top with whipped cream or coconut cream, and pecan pieces if desired. Store covered in the fridge for up to a week.