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.