Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
In a small bowl, mix all of the crust ingredients. Using a spoon, press mixture into loaf pan. If the mixture is sticking to your spoon, just dip the spoon in a tiny bit of coconut oil!
Bake for 15 minutes or until edges start to slightly brown. Let crust cool completely.
In another bowl, add all of your pumpkin fudge ingredients. Microwave for 15-30 seconds and then stir until fully combined. You can also do this step on the stovetop.
Pour fudge mixture over crust layer and then set in the freezer for at least two hours.
Lift parchment paper on each side to remove the bars from the loaf pan. Slice into 8 bars and top with additional pumpkin pie spice and flakey sea salt. Also delicious topped with a dollop of whipped cream or coconut yogurt!