Preheat the oven to 350 degrees F. Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
In a medium sized bowl whisk the eggs well. Add pumpkin puree, maple syrup, salt, pumpkin pie spice and cinnamon. Whisk till thoroughly combined and set aside.
In another medium-sized bowl, combine the oats, flour, sugar, salt and cinnamon and whisk well to thoroughly mix.
Cut the butter into the dry ingredients until the butter pieces are the size of peas.
Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust. Pour the pumpkin puree custard on top of the base and then take the remaining streusel and crumble it evenly over the top.
Sprinkle ¼ cup of crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar. Bake for 50-60 minutes until the custard is set and the streusel topping is golden brown.
Let cool and then chill in the fridge for at least an hour. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!