In a medium sized bowl, combine the almond flour, coconut flour, and baking soda. Add in the coconut oil, egg, syrup and vanilla, using a wooden spoon or spatula mix well until a thick dough is formed.
Place crust dough in a pan lined with parchment paper and using your hands spread evenly. (Note: if dough it too sticky, dampen hands to spread.) Bake for 15 minutes at 350F.
While crust is baking, prepare the pumpkin custard; In a medium sized bowl add all ingredients for custard and mix using a handheld mixer until well combined and smooth.
Remove crust from oven and pour pumpkin custard over the top.
Return to oven and bake for approximately 35 minutes at 350F, or until center of custard is no longer jiggly (it’s ok if it’s still slightly sticky).
Prepare pecan pie topping by adding all ingredients for the topping to a small bowl and mixing well with a fork.
Remove pumpkin pie bars from oven and evenly (and carefully) spread pecan topping over the pumpkin custard layer. Very lightly press pecans into the pumpkin layer.
Return pan to oven and bake for 12 minutes at 350F.
Remove from oven and allow to cool in the pan for at least 30 minutes.
Once completely cool, refrigerate for at least 4-6 hours or overnight before cutting into 12 bars and serving chilled.
Top with dairy free whipped cream if desired. Enjoy!