Ingredients
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Instructions
- Make the crust: pulse the ¼ cup oat flour, ¼ cup tapioca starch, and ½ cup almond flour in a food processor for about 1 minute.
- Add the 2 tbsp firm coconut oil, pinch of salt, and ½ tbsp maple syrup. Blend, adding 1 to 2 tbsp ice cold water, 1 tablespoon at a time until the dough forms a ball.
- Grease an 8-inch square pan and line with parchment. Press the dough evenly into the bottom and up the sides. If sticky, wet your hands with cold water.
- Chill the dough 15 minutes. Meanwhile preheat the oven to 325°F.
- Bake the crust 15 minutes, until lightly golden. Cool 15 minutes.
- Make the filling: blend the 1 can (15 oz) pure pumpkin puree, ½ cup brown sugar, ½ cup white sugar, 3 eggs, 1 tsp cinnamon, ½ tsp pumpkin pie spice, 1 cup almond milk, and ¼ tsp salt until smooth. Pour into the cooled crust.
- Bake at 325°F for 40 minutes, until the sides are set and the center is slightly jiggly.
- Make the crumble: mix the 1 ¼ cup oats, ½ cup almond meal, ¼ tsp cinnamon, and ⅛ tsp salt. Whisk the ¼ cup coconut oil and ¼ cup maple syrup, then stir into the dry ingredients until clumpy.
- Sprinkle the crumble over the filling and bake another 40 to 50 minutes at 325°F.
- Cool completely, then refrigerate before slicing into 16 squares.
Test Kitchen Notes
Use pure pumpkin puree, not pre-spiced pie filling. Chill fully before slicing for clean bars. Use certified gluten-free oats and kosher ingredients as needed.