These Vegan Pumpkin Pie Bars are such a comforting dessert: a "buttery" base with a creamy, warmly spiced pumpkin pie filling and nutty crumble topping.
3teaspoonscornflour (cornstarch)(or sub arrowroot)
Instructions
For the base:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of milk if it’s looking too dry to combine
Divide the dough in half
Transfer one half of the dough into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin
Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even
Bake in oven for 10 minutes - you'll be baking this again so you don't want to over-bake at this stage!
Add the oats for the crumble topping to the remaining half of the dough and mix well
Place in fridge while you make the rest (this will help it firm up and make it easier to crumble over the top after)
For the pumpkin pie filling:
Place all the ingredients in a saucepan and stir well, ensuring the cornflour (cornstarch) has dissolved completely - I'd recommend using a whisk to do this
Once the mixture is mixed well, cook on a medium heat, stirring continuously, until thickened and gently bubbling
Depending on the consistency and texture of your pumpkin purée, it may not properly mix into your milk - if this is the case you can transfer the mixture to a food processor or blender
To assemble:
Pour the pumpkin pie filling over the cooked base until it’s completely evenly covered and make sure the surface is smooth
Tap the dish gently on the counter a few times to get rid of the air bubbles
Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the pumpkin pie filling is completely covered
Bake in the oven for around 30 minutes, or until golden brown
Keep in the fridge for at least 6 hours until the pumpkin pie filling has completely firmed up before cutting
Tastes best when fresh, but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**You can use white rice flour but the texture is much better with brown rice flour.***You can use any type of plant-based milk, though results do vary depending on which you choose: cashew, oat or coconut milk make a super thick and creamy filling, whilst almond, rice or soya milk will be less creamy.