Pumpkin Pie Crumble Bars

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Pumpkin Pie Crumble Bars by @feastingonfruit

 

Crust/Crumble

Emmy’s Organics Pumpkin Spice Coconut Cookies

3/4 cup (90g) almond flour

2 tbsp (25g) coconut oil

1/4 tsp salt

 

Pumpkin Pie Filling

1 15oz can (425g) pumpkin puree

1/4 cup (65g) almond butter

1/3 cup (105g) maple syrup

1/2 cup (120g) non-dairy milk

3 tbsp (20g) arrowroot or tapioca starch

1 tbsp pumpkin pie spice

1 tsp vanilla extract

 

Instructions

  1. Preheat the oven to 350ºF.
  2. Crumble the Pumpkin Spice Coconut Cookies into a bowl.
  3. Add the almond flour, coconut oil, and salt. Mix with a fork until sticky and crumbly.
  4. Press half of the crumble into a lined loaf pan. Set aside the rest for topping.
  5. Whisk or blend together the filling ingredients.
  6. Pour over top of the crust.
  7. Sprinkle the remaining crumble on top. If it starts to sink in, bake the bars for 20 minutes first, then add the crumble and finish baking.
  8. Otherwise, bake for 40-45 minutes at 350ºF.
  9. Remove from the oven. Cool. Chill overnight before slicing into squares.
  10. Enjoy! Keep leftovers in the fridge.

Pumpkin Pie Crumble Bars | Emmy's Organics

Pumpkin Pie Crumble Bars | Emmy's Organics

Pumpkin Pie Crumble Bars | Emmy's Organics

 

 

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