Yield: 16 bars
For the crust and topping:
1 1/4 cups gluten-free oat flour (pulse oats in food processor or blender)
2 cups gluten-free rolled oats
1 tablespoon cinnamon
1 cup coconut sugar (can also replace with 3/4 cup of maple syrup but crust/toppping won't be as crispy)
1/4 teaspoon salt
3/4 cup + 2 tablespoons of Lee's Maple Baby Ghee
For the filling:
1 15-ounce can (about 2 cups) pumpkin puree
2 large eggs
1/2 cup of maple syrup
2 1/2 teaspoons pumpkin pie spice*
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk
1. Preheat the oven to 350F. Line an 8" x 8" pan with parchment paper and set aside.
2. In a large mixing bowl, stir together the oat flour, oats, cinnamon, coconut sugar (or maple syrup) and salt. Stir in the butter until well combined.
3. Pat half of the mixture firmly onto the bottom of the prepared pan. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble during baking. Let the crust cool for 5-10 minutes while preparing the filling.
6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.
7. Remove from the oven and add tablespoons of the remaining oat topping over the filling. It will be a very thick layer and don't worry if some of it sinks a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.
8. Let cool for 1 hour and serve as is or with coconut whipped cream! Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
*If you want to make your own pumpkin spice mix: 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.
This recipe was created by Amanda Zweig and was adapted from a recipe featured on her popular food blog, Bitchin in the Kitch.