- Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a spoonful at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
- Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are combined. Pour filling on top of crust and smooth with a spatula. This is fun right!
- Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Your house will smell amazing right about now! Remove from oven and work a spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares. Holds up great in the fridge and as with anything pumpkin...great the next day! Enjoy.
PUMPKIN-PIE-BITES, enough said right? If you love Fall flavors and pumpkin recipes-without all the added butter, sugar, and non-sense, then read more! Did I mention, these are V for Vegan? They are so good and the texture is perfect. I top them with whipped cream, naturally but if you are trying to keep these vegan, look for a vegan whipped topping. 🙂 Speaking of topping- The topping is what makes these even more amazing, the combo of ginger and toasted walnuts...yummmm. The things is, they are still pretty good for you, so go to town! There are many recipes like this out in the blog world and here is my version. Enjoy! You will also love my Pumpkin Protien Bars too! Look at all my Fall Madness Recipes for more and more! Crust 1 1/2 cups rolled oats* (divided) 1 cup oat flour 1/2 teaspoon baking powder 1/2 cup brown sugar firmly packed 1/2 teaspoon cinnamon 1/2 cup apple sauce 2 tablespoons water Filling 15 ounces pumpkin, organic and BPA Free if possible 12 ounces extra-firm silken tofu 1/2 cup stevia (or you can use regular sugar) 2 tablespoons cornstarch 1 teaspoon cinnamon 1/2 teaspoon nutmeg (freshly grated if possible) 1/2 teaspoon ginger 1/2 teaspoon allspice 1 teaspoon vanilla extract 2 tablespoons agave nectar (or honey) 1 teaspoon salt Topping 1/4 cup rolled oats* 2 tablespoons brown sugar 1/4 cup walnuts, roughly chopped 2-3 tablespoons crystallized ginger, secret ingredient! Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.