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dani california cooks

homegrown and homemade in CA

Vegan Pumpkin Pie Crumble Bars (gluten free)

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Consider these a no-fork-necessary vegan take on pumpkin pie, minus gluten and refined sugars! I’ve enjoyed tricking my tastebuds in thinking that they are getting something super indulgent and decadent with this healthier treat.

I can actually remember the first time I ate pumpkin, not just in roasted seed form or at Thanksgiving. My high school sweetheart really liked these soft pumpkin chocolate chip cookies from Ralph’s (a local LA grocery store) and we used to eat them by the handful. This was before I knew that pumpkin was so versatile, so delicious, (and so popular and trendy). We just thought we had stumbled upon a weird combination that somehow “worked!” But now I know better, of course. My first ever DCC blog post had pumpkin in it!

Vegan Pumpkin Pie Bars | danicaliforniacooks.com I did a bunch of research before putting these pumpkin pie bars together. I had a lot of requirements. I wanted them to be vegan and gluten free, and I wanted them to be a finger food so I could bring them to a work event and use my colleagues as taste testers. It took several runs to Trader Joe’s and back (remember that lost can of pumpkin I rambled to the cashier about?) but I’m so glad that I finally got the ratios and the ingredients right.

I’ll be honest - I was a bit scared to bring these into the office. Sure, it’s San Francisco and everyone drinks their kombucha, but I’ve seen my coworkers attack a pastry platter like nobody’s business and I wasn’t sure if this was the right group for trying a healthier treat. I made Nate swear that I wasn’t going to embarrass myself by bringing them into the office! I’m not sure why I get so shy when it comes to sharing my way of baking. I should just trust my taste judgement!

Anyways, MAJOR success at the office. People went back for seconds and thirds. I’m excited to distribute the link to my colleagues for this post! And I’ll be honest, I didn’t bring the entire batch into the office with me. I definitely nommed on these all throughout the weekend, and went back for seconds myself. They are so reminiscent of pumpkin pie and all of those delicious flavors and spices, but they aren’t too sweet. I would say they are just right!

On another note, I’m off to NYC this weekend for one of my best friends from college (and sorority sista) going away party. She’s moving to London (gah!) She had a wild 21st birthday at her parent’s place four years ago, and I dug up some old photos of that. It happened to be one of the weekends in NYC that time that broke heat wave records, and everyone got WAY too drunk since we were so dehydrated. I think I went to bed at like 10pm. A lot of the same group is going to be there this time around, and I can’t wait to take a “four years later” picture. Hopefully we will look (and be) much more sober. And less sweaty.

2015-09-22_21-34-21 But yes. It’s time for fall. No more drunken summer parties, and now time for things like these pumpkin pie bars. I know I covered a lot in this post, so thanks for sticking with me.


5.0 from 3 reviews
Pumpkin Pie Crumble Bars (vegan, gluten free)
 
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Consider these a fork-free vegan take on pumpkin pie, minus gluten and refined sugars! I've enjoyed tricking my tastebuds in thinking that they are getting something super indulgent and decadent with this healthier treat. Adapted from Choosing Raw.
Author:
Ingredients
  • Bottom crust:
  • 1 cup rolled oats
  • 1½ cups almond flour
  • 1 cup oat flour
  • ⅓ cup almond milk
  • ½ cup melted coconut oil
  • 1 tsp baking soda
  • Dash of salt
  • Pumpkin filling:
  • 2 cans pureed pumpkin
  • 1 tbsp pumpkin spice
  • 2 tsp corn starch
  • ⅓ cup coconut sugar
  • Crumble topping:
  • 1 cup rolled oats
  • 1 cup almond flour
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil, room temp
Instructions
  1. Preheat oven to 350 degrees F
  2. Mix the crust layer in a large bowl
  3. In a greased 9x11 baking pan, press the mixture into the bottom of the pan
  4. In the same bowl, mix the pumpkin filling
  5. Layer the pumpkin mixture over the oats mixture evenly
  6. Place in oven and bake for 15 minutes
  7. Using your hands, mix the crumble topping
  8. Remove dish from oven, and sprinkle oat crumble evenly over the pumpkin. Press into topping
  9. Bake for another 25-30 minutes
  10. Allow to cool completely (you can even let it sit in the fridge) before cutting into squares and serving

If you like this, you’ll love: Cornmeal Almond Raspberry Bars

corn921

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Comments

  1. I definitely get nervous about bringing my healthy treats to places. I think my tastebuds have a lower threshold for sweets, so I always worry the items won’t be sweet enough. Normally things work in my favor (but not always).
    I love the fact that I have everything I need for theses in my pantry! I think these would be a big hit a holiday party.
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