Preheat your oven to 350F. Line an 8x8 baking pan with parchment paper.
In a large bowl, whisk together pumpkin purée, Greek yogurt, coconut oil, maple syrup, coconut sugar, almond milk, and vanilla extract. Make sure your coconut oil isn't piping hot.
In the same bowl, pour in almond flour, pumpkin pie spice, baking soda, and pinch sea salt.
Pour the batter into a baking pan (you'll need to use a spatula to spread out the dough).
Bake for 35 minutes, or until the edges start to brown.
Let the pan cool completely, then slice. The bars will still be gooey in the middle.