I forget how much I enjoy pumpkin pie until I make it. And then I can’t help myself anymore. Somehow, I thought I had outgrown the rolling of the eyes in pure tastebud happiness. So last year … riiiiight.
Cue the eye roll. Of the sarcastic type
But it officially FELT like fall the last couple days. Like, I stepped outside and it was just under 70 degrees, overcast, and with a faint breeze. It was so exciting! You know how I was complaining about how hot it was last week? What do you know, fall decided to spite me and show up in full force. I’m ok with being spited right now.
You know how I was also complaining about how things were really going to change this volleyball year? And how God was challenging me to walk the talk, even when it was a little thing like high school sports? Things are going much better. Usually things aren’t as bad as I make them out to be and this, although has caused some all around tears, the world is not coming to an end and I still love the sport as much as I did a week ago. God very rarely answers prayers the way I expect Him … but He is always right.
Kind of like my Mom … but not the same
Moms are almost always right though. It’s amazing actually.
And so are these bars, which are perfect for welcoming the cool weather and fall months! And if you are needing any extra reason to party, I have an awesome giveaway to share with you, too. Hodgson Mills is sponsoring a giveaway of my favorite flours for you to use, including their almond flour which I used in this recipe.
This is probably my favorite, because let’s be honest, there is pumpkin involved. The filling is fantastic and tastes just like pumpkin pie – simply an easy homemade pumpkin butter spread over an easy homemade base that doubles as a crumble. While I was researching recipes to adapt from, I found several that had a recipe for the base and then another recipe for the crumble on top. That was too much work for a lazy baker like me All you have to do for this recipe is reserve some of the crust to sprinkle on top of the filling. And the crust is gluten free and vegan, thanks to oat and almond flour, which bake up into a cookie like crust that doesn’t crumble all over the place … despite it’s name.
So don’t wait! Make these AND enter below using the widget (and be patient in case it takes a couple seconds to load) Good luck! The giveaway ends on September 15th!
- 1 (15 oz can) pumpkin puree (NOT pumpkin pie filling)
- ½ cup brown sugar
- ¼ cup apple juice
- 1 Tablespoon molasses
- ½ teaspoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Crust and Crumble:
- ½ cup almond meal (Hodgson Mills)
- ¾ cup old fashioned oats, ground up into a flour
- 1 cup old fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ⅓ cup coconut oil, melted
- ¼ cup agave nectar
- For the filling:
- Combine all the filling ingredients in a medium sized pot.
- Cook over medium heat on the stove for 5-10 minutes, stirring frequently.
- Once thickened, remove filling from heat and let cool. Set aside.
- For the crust:
- Preheat oven to 350.
- Whisk almond meal, oat flour, old fashioned oats, cinnamon, and baking soda together.
- Stir in coconut oil and agave nectar.
- Set aside ⅓ cup of crust mixture.
- Press remaining crust mixture into the bottom of a lightly greased 8x8 pan, pressing down so that it is even all around.
- Spread pumpkin filling on top.
- Sprinkle reserved crust mixture over the top of the pumpkin filling.
- Bake for 30 minutes or until lightly browned and toothpick inserted comes out clean.
- Let cool before serving or refrigerating until serving time. Store leftovers in the refrigerator.
Filling adapted from: http://ohsheglows.com/2012/09/11/all-natural-pumpkin-butter-from-scratch-many-ways-to-use-it/