Pumpkin Squares

This is a perfect recipe for the season! I love the coconut crust! I live next door to my in-laws and I had them sample this recipe (They're are my very supportive guinea pigs :) They liked it as well!

Crust:
2 cups Shredded or Flaked Coconut
1/4 cup Honey
1/2 cup Coconut Oil

Filling:
1 1/2 cups Pumpkin Puree or Squash
2 eggs
1/4 cup Honey
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
Grated rind of 1 Lemon
1 cup Coconut Cream or Coconut Milk

-Make pie crust first. Preheat oven to 300 degrees.
-Mix all ingredients together in a bowl and transfer to a 8x8 baking dish and press firmly against bottom.
-Bake for 30 minutes or until crust is a dark golden color. Allow to cool to room temperature.
-To make filling, cream eggs with honey. Gradually blend in other ingredients. Pour into prebaked coconut crust and bake at 350 degrees for 35-45 minutes until firm.
-Store in fridge.
-Top with sweetened coconut cream (That's the thick stuff that has seperated from the milk when you open a can of coconut milk)

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