Oil-Free Pumpkin Pie Crumble Bars
Dec 04, 2023
Pumpkin Pie Crumble Bars
Serves: 9 • Total Time: 1 hour 10 minutes • FODMAP rating: medium
A delicious crust and crumble makes these bars the perfect fall dessert!
Ingredients
Crust/Crumble
½ cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons ground flaxseed
2 tablespoons runny almond butter or peanut butter
⅓ cup maple syrup
1½ cups rolled or old-fashioned oats
½ cup pecans, chopped
Filling
¾ cup canned pumpkin
½ cup coconut milk cream or the thick cream from top of can of full fat coconut milk, not light
⅓ cup maple syrup
3 tablespoons cornstarch or tapioca starch
2 teaspoons vanilla extract
¼ teaspoons salt
2 teaspoons pumpkin pie spice*
Instructions
Preheat the oven to 350°F.
Get a 8x8 inch square pan out and line it with parchment paper for easier clean up, if desired. No need to grease it.
Combine the crust ingredients together in a bowl until well-mixed.
Take out 1 cup of the mixture, and press the rest evenly into the bottom of the pan.
Bake for 10 minutes.
Meanwhile, whisk the filling ingredients together.
Pour it over the crust and sprinkle the remaining 1 cup of crumble over the top.
Return it to the oven and bake for 35 to 40 minutes and until a toothpick comes out clean.
Let it cool, preferably for at least 1 or 2 hours or overnight to allow it to set completely and for the flavors to deepen.
Cut into squares and serve with plant-based milk, nice cream, or vegan ice cream or whipped cream.
If desired, drizzle warm almond butter and maple syrup over the top.
You can whip up the remaining coconut cream from the can of coconut milk (not the watery part) for several minutes until fluffy, and mix with a little powdered sugar for an easy whipped cream.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Swap out almond flour for chickpea or a grain-based flour; instead of almond or peanut butter use granola butter; omit pecans and use ½ cup more of rolled or old-fashioned oats (making it 2 cups total for the crust)
*FODMAP Swaps: Start with ¼ cup almond meal and use an ¼ cup of white flour or oat flour instead to compensate; stick to recommended serving sizes as pumpkin, full fat coconut cream do contain some FODMAPs
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