Dr. Adame's Vegan, Gluten-Free Pumpkin Pie Bars

She missed her calling as a baker!

These vegan, gluten-free, delicious pumpkin pie bars are a year-round favorite at the Adame-Gamel house!

Recipe below. And as always, keep in mind Dr. Adame is not chef or recipe writer. She wings it quite a bit!

This recipe was modified from Minimalist Baker.

Dr. Adame and her vegan, GF pumpkin pie bars

Ingredients:

CRUST

• 1 cup certified gluten-free rolled oats

• 1 1/2 cups almond flour

• Sprinkle of Kosher sea salt, cinnamon, and nutmeg to taste

• 1/4 cup whole flax seeds

• Maple Syrup, about 1/4 cup

FILLING

• 1 can 15 ounce Pumpkin Puree (NOT pumpkin pie mix)

• (You can also make your own. You may sub baked sweet potato)

• 1 can Coconut Cream (refrigerated) -- You will use the hardened white portion only, save the remaining liquid for other baked goods or to thin out the mixture

• 1/2 cup Maple Syrup

• 2 ½ Tbsp Cornstarch

• Sprinkle a mix of ginger, cinnamon, nutmeg, and ground cloves

• Sprinkle Kosher sea salt

Instructions:

• Preheat oven to 350 degrees

• Grease an 8x8 baking dish (we use ceramic) with olive oil or vegan butter like Miyokos

• Blend the oats, flax seeds, and spices in a food processor.

• Add almond flour and mix some more.

• Then add maple syrup and mix/pulse to combine. Add enough maple syrup to form a batter that easily scrapes off the food processor with a silicone spatula.

• Add crust batter to the baking dish and use a spatula to even out at the bottom of the dish.

• Bake for 20 minutes, then set aside to cool. It will be a bit soft/underbaked, and that is OK. If the edges are browned, then it's done.

• In the meantime, add all filling ingredients to a high speed blender such as Vitamin (or food processor) and blend until smooth, scraping down sides as needed. If you need to thin it out, add some of the liquid portion of the coconut cream.

• Once the crust is cooled, pour the filling over the crust.

• Bake for 1 hour, maybe a little longer until the filling is baked through evenly on the surface and is only a tiny bit jiggly in the center.

• Remove from oven and let cool completely. Filling will continue to set as it cools.

• Once cooled, slice into bars

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