Dairy and Gluten Free Pumpkin Pie Crumble Bars
Ingredients: Makes 9 Servings *If you want a thick crust and crumble you can double the crust recipe. However, I wouldn’t recommend doubling the pumpkin filling it won’t set well
Crust & Crumble Top:
2 C Oat flour, gluten free
1/2 C melted coconut oil or avocado oil
1/4 C pure maple syrup
1 tsp cinnamon, ground
1/4 tsp salt
Pumpkin pie filling:
1 1/2 C Pumpkin purée
1/2 C pure maple syrup
1/2 C milk of your choice
2 tbsp arrowroot powder or cornstarch
1 tbsp pumpkin pie spice
1 tsp vanilla extract
pinch of salt
Directions:
- Combine the crust ingredients.
- Preheat oven to 350F. Line an 8×8 baking dish with parchment paper
- Pour 2/3 of the crust mixture into the pan and using your fingers make an even layer
- In a saucepan whisk together the pumpkin puree, maple syrup, milk, arrowroot, spices, vanilla and salt. Cook on low-medium, whisking constantly until thickened about 5-7 minutes
- Pour the pumpkin filling over the crust.
- Use the remaining crust mixture to crumble it over the top of the pumpkin
- Bake for 25-30 minutes until the crumble topping is golden and filling looks set
- Cool completely at room temperature for 30 minutes
- Then move to the refrigerator and let it cool for an additional 2 hours before cutting
- Optional toppings: coconut whipped cream or a drizzle of powdered sugar icing
