Wanna make pumpkin pie but can’t be bothered to make pumpkin pie? These pumpkin crumb bars are here for you. They give you the same satisfaction as a pie, but with minimal effort.
Crumbly and buttery crust, sweetened with maple syrup and lightly spiced - the flavours are to die for!
Crust 1/3 c maple syrup
1/4 c ghee or butter 2 c oat flour 6 tbsp coconut flour 1 tsp pumpkin spice 1/2 tsp baking soda 1/4 tsp salt Pumpkin Filling
1/3 c maple syrup 1 can pumpkin pureé 1/2 c coconut yogurt 1 tsp vanilla extract 1 medium egg 1 egg yolk 1/4 tsp salt Preheat oven 180°C/ 350°F (160°C fan) Line an 8-inch square tray (or equivalent) with parchment paper and set aside. To make the crust, mix the maple syrup and ghee in a mixing bowl. Add the oat flour, coconut flour, pumpkin spice, baking soda and salt. Mix until well combined, the texture should be slightly sticky, yet slightly crumbly dough. Place the bowl in the fridge to chill for at least 20 minutes to allow it to firm up. You want the dough to be of a crumbly consistency. If it isn’t, allow it to chill a little longer.
For the pumpkin filling, whisk the maple syrup, pumpkin pureé, coconut yogurt and vanilla extract together. Add the eggs and salt and whisk again until well combined. Press about two-thirds of the crust mixture into the base of the tray. Pour the pumpkin filling on top and spread evenly, then crumble the rest of the crust on top. Bake for 55-65 minutes or until the top is golden brown. Let the bars cool completely in the tray before slicing. Enjoy!