Oats, pumpkin puree, and seed butter... what more could you want?
Crust and Crumble Ingredients
- 1 cup oat flour
- 3/4 cup coconut sugar
- 1 cup oats
- a pinch of salt
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 cup 5 Seed Butter
- 1 tsp vanilla
- 1/3 cup coconut oil
Filling Ingredients
- 15oz can of pumpkin puree
- 1 cup oat milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 vegan egg replacements (117 g)
- 2 tsp pumpkin spice
- 2 tbsp tapioca or arrowroot powder
Directions
- Preheat the oven to 375 degrees F and line a 9x9 pan with parchment paper.
- Mix together the crust ingredients, evenly press 2/3 of the mixture into the bottom of the pan, and then set aside.
- Mix together the filling ingredients until smooth. Pour over the crust and sprinkle the remaining crumble onto the top. Gently press it into the filling.
- Bake for around 30 minutes, then let cool and slice. I topped them with vegan ice cream and chocolate caramel!