Ingredients
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Instructions
- Make the crust: pulse the oat flour, tapioca starch, and almond flour in a food processor for about 1 minute.
- Add the coconut oil, salt, and maple syrup. Blend, adding cold water a 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 pumpkin, both sugars, eggs, cinnamon, pumpkin pie spice, almond milk, and 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 oats, almond meal, cinnamon, and salt. Whisk the coconut oil and 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.