1/2 cup almond butter (you can make this yourself. I will post a tutorial. You can also substitute peanut butter, but peanuts are an inflammatory food and are technically a legume)
1/2 cup pumpkin purée (about half a can if you can't find baking pumpkins which btw are not the same as carving pumpkins! Here is my pumpkin puree recipe)
1/4 cup honey (the original recipe calls for 1/3 cup, but I wanted to lower the sugar count)
1/3 tsp baking soda
1-2 tsp pumpkin pie spice (if you don't have this on hand, you can make your own from nutmeg, cinnamon and ginger)
Pinch of salt (I like to leave this out because the amount of bacon I eat keeps my sodium intake high! ;))
Preheat oven to 350*F. Combine all ingredients in a KitchenAid with the whisk attachment or whisk by hand. Pour into a 9x9 baking dish and bake for 20-25 minutes. Stick a fork, knife or toothpick into the middle to see if it is done. If it comes out clean its done. If not bak another 2 min and test again until your utensil comes out clean! Cut into squares and serve! We store our leftovers in the refrigerator and I love the way it tastes cold. Grandpa Camper suggested serving it with ice cream, but we didn't have any and that's hard on our tummies.
This does not have any inflammatory ingredients and is a great snack if you limit your portion. I suggest a 1" square as your serving size. You could get away with 2. Nuts are healthy as long as your intake is limited to a handful or less a day. More than that can cause weight gain and gut irritation in the form of bloating and constipation. Almonds which are technically a seed, are high in omega-6 and phytic acid. Our goal with omega fatty acids is to have a 1:1 ratio of omega-6/omega-3. The average American diet is HIGH in omega-6, so it is important to limit your omega-6 intake. This article has a great explanation of the pros/cons of our nutty friends.