Vegan Pumpkin Pie Bars with Easy Gluten-Free Crust

Ingredients

• 0.75 cup rolled oats
• 0.75 cup almonds
• 1.5 tbsp ground flax seeds
• 0.25 cup unsweetened applesauce
• 1.5 tbsp water (Add as needed; the source specifies 1–2 tablespoons.)
• salt (Pinch, for the crust.)
• 15 oz pumpkin puree (1 can.)
• 0.5 cup full-fat coconut milk
• 0.333 cup coconut sugar (Alternatively, use ⅓ cup maple syrup.)
• 2 tbsp cornstarch
• 2 tsp pumpkin pie spice (Alternatively, use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.)
• 1 tsp vanilla extract
• 0.25 tsp salt (For the filling.)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.

2. 2

   Add the rolled oats and almonds to a food processor or blender. Blend until they are coarsely ground.

3. 3

   Add the ground flax seeds, unsweetened applesauce, and a pinch of salt to the processor or blender. Blend until the crust mixture is combined.

4. 4

   If the crust mixture seems dry, add 1 tablespoon of water and blend again; add a second tablespoon if needed until the mixture comes together.

5. 5

   Press the crust mixture evenly into the bottom of the prepared baking dish.

6. 6

   Bake the crust for 10 minutes.

7. 7

   Meanwhile, rinse out the food processor or blender to remove any remaining crust mixture.

8. 8

   Add the pumpkin puree, full-fat coconut milk, coconut sugar or maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and ¼ teaspoon salt to the blender. Blend until smooth. Alternatively, combine the filling ingredients in a large bowl and whisk until smooth.

9. 9

   Remove the baked crust from the oven and pour the pumpkin filling over it.

10. 10

    Smooth the filling evenly with a spatula.

11. 11

    Return the dish to the oven and bake for 35–40 minutes, until the pumpkin filling just starts to darken on top. Do not let it darken too much.

12. 12

    Remove the bars from the oven and place the dish on a wire rack. Cool at room temperature for 30 minutes.

13. 13

    Refrigerate the bars for at least 1 hour, until firm enough to slice.

14. 14

    Slice and serve chilled.

Notes

Store leftover bars covered in the refrigerator for up to 4 days. To freeze, cool completely, cut into squares, freeze in a single layer for about 1 hour, then transfer to an airtight container or freezer-safe bag with parchment between layers. Freeze for up to 2–3 months and thaw overnight in the refrigerator.

Nutrition per serving

• dessert
• vegan
• gluten-free
• baked
• fall
• make-ahead
• chilled
• Thanksgiving