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Vegan Pumpkin Pie Bars

Recipe by Karin Fisk | Prep Time: minutes
  •  Gluten Free
  •  Recipes
  •  Seasonal Meal Ideas
  •  Vegan

INGREDIENTS

Crust
  • 1 box REAL Thin Crackers, Sea Salt
  • ½ c. melted coconut oil (or butter if not vegan)
  • ¼ c. coconut sugar (or sugar of your choice)
  • Pinch of salt
Filling
  • 1, 15oz can of pumpkin puree
  • 1/2 cup full fat coconut milk
  • 1/4 cup tapioca starch
  • 1/3 cup coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • Pinch of salt
Topping
  • 1 can chilled coconut cream (or coconut whipped topping)

PREPARATION

Crust
⦁ Preheat the oven to 350 (370 for high elevation)
⦁ Pulse the crackers in a food processor until they are a course meal.
⦁ Add the remaining crust ingredients and pulse until the mix comes together.
⦁ Transfer to a lined 9” square baking pan and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can
⦁ Bake for 10 minutes, just until the crust begins to brown.

Filling & Topping
⦁ In a clean food processor bowl, add the filling ingredients and blend until smooth.
⦁ Taste to adjust seasoning, if desired.
⦁ Pour the filling onto the warm crust and bake for 30-35 minutes until the center is firm when shaken gently.
⦁ Remove from the oven and cool.
⦁ Refrigerate for at least 2 hours to allow the filling to set.
⦁ Remove from the pan and use a large sharp knife to cut into squares.
⦁ Whip chilled coconut cream and place a dollop on each square.
⦁ Sprinkle with a little pumpkin pie spice if desired.

INGREDIENTS

Crust
  • 1 box REAL Thin Crackers, Sea Salt
  • ½ c. melted coconut oil (or butter if not vegan)
  • ¼ c. coconut sugar (or sugar of your choice)
  • Pinch of salt
Filling
  • 1, 15oz can of pumpkin puree
  • 1/2 cup full fat coconut milk
  • 1/4 cup tapioca starch
  • 1/3 cup coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • Pinch of salt
Topping
  • 1 can chilled coconut cream (or coconut whipped topping)

PREPARATION

Crust
⦁ Preheat the oven to 350 (370 for high elevation)
⦁ Pulse the crackers in a food processor until they are a course meal.
⦁ Add the remaining crust ingredients and pulse until the mix comes together.
⦁ Transfer to a lined 9” square baking pan and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can
⦁ Bake for 10 minutes, just until the crust begins to brown.

Filling & Topping
⦁ In a clean food processor bowl, add the filling ingredients and blend until smooth.
⦁ Taste to adjust seasoning, if desired.
⦁ Pour the filling onto the warm crust and bake for 30-35 minutes until the center is firm when shaken gently.
⦁ Remove from the oven and cool.
⦁ Refrigerate for at least 2 hours to allow the filling to set.
⦁ Remove from the pan and use a large sharp knife to cut into squares.
⦁ Whip chilled coconut cream and place a dollop on each square.
⦁ Sprinkle with a little pumpkin pie spice if desired.

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