Preheat oven to 350 degrees and line a 9x9 metal baking dish with parchment paper.

Add the butter, almond butter, and coconut sugar to a mixing bowl and use a fork to mix until well combined. Next, add in the almond flour, oats, baking soda, salt, and pumpkin pie spice. Use a fork to mix until everything is well incorporated, adding 1-3 tbsp water at a time until a doughy but crumbly texture is achieved.

Transfer half of the dough to the prepared baking dish and use a rubber spatula to flatten it into an even layer. Transfer to the oven and bake for 10-12 minutes until golden brown.

Add the pecans to the remaining dough and stir to combine. Set aside.

Mix the ground flaxseed with water and set aside for 5-10 minutes. Prepare the pumpkin pie filling by combining the pumpkin, coconut cream, flaxseed mixture, coconut sugar, pumpkin pie spice, vanilla and sea salt. Pour over the crust and spread into an even layer. Crumble the remaining dough over the filling and transfer to the oven. Bake for 25-30 minutes.

Remove from the oven and let cool completely. Slice into 16 bars.

Add the white chocolate and coconut oil to a microwave safe dish and heat at 50% power in 30 second increments, stirring each time, until melted. Use a spoon to drizzle the white chocolate over the bars.

Place the bars in the fridge and chill for at least 2 hours, preferably overnight, before serving. Serve cold.