Vegan Gluten-Free Pumpkin Pie Bars
Vegan pumpkin pie bars with a gluten free oatmeal crust, pumpkin custard middle, and oatmeal crisp topping.
- 2 cups almond flour
- 1 tsp baking soda
- 6 ounces vegan butter softened
- 1/2 cups sugar
- 2 cups quick oats gluten free
- 1 cup pecans chopped
- 15 ounce pumpkin puree
- 1 cup canned coconut milk the cream from the top, plus enough of the rest of the liquid to make 1 cup
- 1/3 cup sugar
- 2 tsp pumpkin pie spice
- 3/4 tsp salt
- 2 tsp vanilla
- 3 tsp Ener G egg replacer or tapioca starch mixed with 3 tablespoons warm water
Preheat oven to 350 degrees F.
Mix crust toppings until clumping, reserve 1 1/2 cups for topping.
Pour remaining oat/crust mix into a greased 13 x 9 inch pan and press down into pan.
Bake crust for 10 minutes.
While crust is cooking, mix all filling ingredients together.
Remove crust from oven and pour filling on top. Sprinkle with reserved topping.
Bake for 35-40 minutes until filling is set.