These delectable pumpkin pie bars are flawlessly spiced, sweetened with natural ingredients, suitable for vegetarians, and free from gluten and dairy. Savor this delightful treat that caters to a wide range of dietary preferences!

Crust:

• 1 1/2 cups rolled oats
• 1 cup pecans, raw
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted, plus more for greasing

Filling:

• 15oz Freeze-dried pumpkin puree- reconstituted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1 pinch ground cloves
• 1/4 teaspoon sea salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup
• 1/4 cup full-fat coconut milk

Instructions

1. Preheat oven to 350°F and grease an 8×8 baking dish with coconut oil and line it with parchment paper.
2. Begin by preparing the crust. In a food processor, combine rolled oats and pecans and blend on high until both oatmeal and pecans are ground into a flour-like meal.
3. Once blended, transfer the oatmeal and pecan mixture to a large mixing bowl, add ginger, cinnamon, and sea salt, and stir to combine.
4. Pour in vanilla extract, maple syrup, and coconut oil, and stir to combine with oats until a thick mixture forms.
5. Transfer the mixture to the baking dish and, using your hands, press into the bottom of the baking dish packing it down firmly and pressing it evenly to cover all corners of the baking dish. Once complete, prick the bottom of the crust in several places with a fork and transfer the baking dish to the oven to bake for 10-12 minutes until the crust is just golden around the edges of the pan.
6. Once the crust has baked, remove it from the oven and allow to cool slightly for about 5 minutes.
7. While the crust is cooling, prepare the filling. Combine all the filling ingredients into a large mixing bowl, whisk until well combine and set aside.
8. Once the crust has cooled, pour the filling mixture on top of the crust, spreading it out evenly with a spatula, and then return the baking dish to the oven to bake for 45-50 minutes until the center is set.
9. Once complete, remove from the oven and allow to cool completely before slicing into 9 squares.

Pumpkin pie bars can be stored in the fridge for up to 3-4 days.