I love pumpkin pie. I would eat it all fall and winter long, but it usually only shows up for a brief appearance on the Thanksgiving table. In some ways, that’s a good thing, because, can you really eat pie every day? Probably not. But pumpkin bars, now that’s another story. Bars are more respectable than pie. Bars can show up in your kitchen during the week and people will not accuse you of being decadent or gluttonous. Bars can be eaten for breakfast, or lunch, or dinner (especially if you incorporate whole food, unprocessed, organic ingredients into the finished product). I swear. I do it all the time.
If you are already going into pumpkin withdrawal after your Thanksgiving festivities, break out this little number to get you through until next year. It gives you the taste and feel of traditional pumpkin pie, while being nutrient-packed, gluten free and vegan.
For the Crust
1 1/2 cups raw almonds
1 1/2 cups gluten free oats
8 Medjool dates, pitted
1 tsp salt
1/2 cup coconut oil
1/4 cup vanilla flavored coconut milk
In a food processor, process almond and oats until powdery, but small chunks of nuts still remain. Add remaining crust ingredients and process until the mixture is well combined and sticks together.
Scoop spoonful’s of crust mixture into greased 9 x 13 baking dish and use your hands to pat down so the entire bottom of the pan is covered. (I used Spectrum brand coconut oil spray to grease the pan.)
For the Filling
2 cans or boxes organic pumpkin puree
1/2 cup maple syrup
1/2 cup vanilla flavored coconut milk
4 tsp coconut oil
3 TBSP pumpkin pie spice
1/2 tsp salt
2 TBSP arrowroot powder
1 tsp agar powder
Combine all filling ingredients in blender. Pour over top of crust. Bake for 35-45 minutes at 350 degrees. Cool in refrigerator for at least 2 hours before cutting. These are great to make ahead of time. I think they taste even better after a day or two!