These vegan, gluten-free pumpkin pie bars perfectly combine all the flavors of fall. Simple to make, wholesome ingredients, lots of love - WOW they make the perfect healthy treats! This pumpkin pie recipe is one worth sampling and sharing! It's got the most amazing melt-in-your-mouth consistency and is spiced so nice! Trust the head chef - this is the best pumpkin pie you can pick to share with family and friends at any fall occasion!
Vegan I Gluten-Free
Serves: 9x9 pan; 9 bars
Time: 45 minutes
1 cup oats
1 cup almonds
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup coconut oil
450g steamed pumpkin
1/2 cup coconut cream
1/3 cup coconut sugar
1/4 cup tapioca flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. clove
1 tsp vanilla (optional)
1/4 tsp. salt
Preheat the oven to 180C/350F. Line a baking dish (8x8; 9x9) with a silicone mat, parchment paper, or slightly grease with coconut oil. Set aside.
To make the crust - Add all the dry crust ingredients to a food processor or blender. Pulse until the nuts and oats have broken-down into small pieces, 5 - 7 times. Add in the coconut oil and continue to mix until you have a slightly sticky consistency. Add an additional 1 tbsp. of water at a time until your desired consistency.
Transfer the crust into the bottom of your prepared baking dish. Use a spatula to spread the mixture into a thin, even layer.
Place the crust in the oven and bake for 10 - 15 minutes, until golden brown.
To make the filling - Steam your fresh pumpkin (skin removed) until soft. Place all filling ingredients into a food processor or blender. Mix on medium-high speed until smooth and creamy, 1 - 2 minutes.
When the crust has finished baking, transfer the filling mixture over top. Use a spatula to spread the mixture into an even layer.
Place the pumpkin pie bars back into the oven and bake 30 - 35 minutes, until golden brown.
Remove from the oven and let cool, 15 minutes.
Transfer the pan into the freezer for 1 - 2 hours, or fridge overnight, to set.
Cut into even squares once it has molded into shape.
Enjoy or store leftovers in the fridge 2 - 4 days.