Gluten free vegan pumpkin pecan pie bars

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 2 cups Pumpkin puree

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 6 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 cup Brown sugar or coconut sugar
  • 3 tbsp Cane sugar
  • 1/2 cup Cane sugar or coconut sugar
  • 1 1/8 cup Certified gluten free oat flour
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 cup Corn starch or tapioca starch
  • 1/4 tsp Nutmeg, ground
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/4 cups Pecan, raw halves
  • 1/2 cup Pecans, raw ground

Found on sarahbakesgfree.com

Ingredients

• 1 cup Bobs Red Mill certified gluten free oat flour
• 1/2 cup raw pecans, ground
• 3 tablespoons coconut oil, melted
• 3 tablespoons pure maple syrup
• pinch sea salt
• 2 cups pumpkin puree
• 1 cup full-fat coconut milk, stirred
• 1/2 cup cane sugar or coconut sugar
• 1/4 cup corn starch or tapioca starch
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups raw pecan halves
• 1/4 cup brown sugar or coconut sugar
• 3 tablespoons cane sugar
• 2 tablespoons Bobs Red Mill certified gluten free oat flour
• 2 tablespoons melted coconut oil
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground cinnamon

Directions

• Preheat oven to 375 degrees. Spray 9x13 baking pan with nonstick cooking spray or line with parchment paper.
• To make crust, mix together oat flour, ground pecans, melted coconut oil, pure maple syrup and salt. Press dough into bottom of prepared pan. Bake crust 15 minutes.
• While crust is baking, make pumpkin filling. In large mixing bowl, add pumpkin puree, coconut milk, cane sugar, corn starch, maple syrup, vanilla, cinnamon, ginger and nutmeg. Whisk until smooth.
• Pour pumpkin filling over pre-baked crust. Bake 15 minutes.
• In small bowl, stir together brown sugar, sugar and oat flour for sugar topping. Add melted coconut oil, maple syrup and cinnamon. Mix until combined.
• After 15 minutes of baking, remove pumpkin pie from oven. Carefully top with single layer of pecan halves. Sprinkle sugar mixture over pecans. Bake additional 20-25 minute or until set.
• Place pumpkin pecan pie on cooling rack to cool completely. Serve chilled, if preferred.