Here’s a healthful twist on a holiday classic! While these Graham Cracker Crusted Pumpkin Pie Bars are both vegan and gluten free, they’re not lacking the ambrosial scent and delectable flavor of their conventional counterpart. Cheers!
- 2 cups gluten-free graham cracker crumbs
- 1/4 cup Earth Balance vegan butter, melted
- 2 tablespoons maple syrup
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/3 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/4 cup full-fat canned coconut milk (use only the white creamy portion)
- 1.5 tablespoons potato starch potato starch
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of ground cloves
- pinch fine grain sea salt
- Preheat oven to 350°F. Lightly grease an 8×8 inch baking pan. Line the pan with two pieces of parchment paper, one going each way.
- For the crust: In a medium bowl, combine the graham cracker crumbs, melted vegan butter, and maple syrup until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan. Use your fingers to press the crust until smooth and even.
- Bake crust for 10 minutes, uncovered, at 350° F.
- Prepare the filling: In a high speed blender or food processor, add all the filling ingredients and blend until completely smooth, scraping down the edges as needed. When the crust has come out of the oven, immediately pour filling on top of the baked crust and smooth out as evenly as possible with a rubber spatula.
- Bake, uncovered, for around 40 minutes at 350° F until the filling has darkened slightly and it’s semi-firm to the touch (the filling will still be very soft and sticky). Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours.
- Slice into squares and serve immediately. These are perfect for breakfast the next morning with an espresso.
- Store leftovers in an airtight container in the fridge for up to a week or freezer for up to 3 months.