Pumpkin Pie Crumble Bars (Gluten, Dairy, & Egg Free)

Step 1

Preheat the oven to 350 degrees.

TO MAKE THE CRUST

Step 2

In a large bowl, combine the oat flour, almond meal, oats, sugar, and salt.

Step 3

Add the vegan buttery spread and use a pastry cutter to mix it all together.

Step 4

Add the 2 tablespoons of water and mix it until it comes together as a thick dough.

Step 5

Place the dough into an eight inch square baking dish and use your hands to spread it out and pat it down.

Step 6

Put it into the oven to bake for 10 minutes while you make the pumpkin filling and crumb topping.

Step 7

Set the empty bowl aside so that you can mix the crumb topping in it as well.

TO MAKE THE PUMPKIN FILLING

Step 8

Mix the 2 tablespoons of ground flax seed meal and 6 tablespoons of water in a small mug and let it sit for about 5 minutes, or until it gels up.

Step 9

In a large bowl, combine the flax seed gel, pumpkin puree, coconut milk yogurt, vanilla, salt, and spices. Mix together with a spoon.

Step 10

Set aside.

TO MAKE THE CRUMB TOPPING

Step 11

In the same bowl that you made the crust in, combine the oats, oat flour, light brown sugar, cinnamon, salt, and vegan buttery spread.

Step 12

Combine with the pastry cutter until the mixture looks like a crumbly topping.

Step 13

There should be some larger balls of buttery crumbs in the mix.

TO ASSEMBLE THE DESSERT

Step 14

Spread the pumpkin filling over the crust, smoothing it out with a spoon.

Step 15

Sprinkle the crumble topping all over the top.

Step 16

Bake at 350 degrees for about 35-40 minutes.

Step 17

If the crumb topping starts to get too brown, cover it with a piece of foil. Let cool fully before serving.