Makes approx. 20 Bars
Elements for the Crust:
Half cup of softened DAIRY FREE MARGARINE, such as Nucoa or Earth Balance (You can also use other substitute oils. Just know it will change the texture of the crust a bit.)
Half cup of BROWN SUGAR
One cup of WHOLE WHEAT FLOUR
Half cup of QUICK OATS
Elements for the Filling:
Two large EGGS
Half cup of WHITE SUGAR (can use up to 3/4 cups)
One 15 oz. can of PUMPKIN PUREE
Half cup + two tablespoons of plain SOYMILK
Half teaspoon of SALT (Just an FYI: I always use sea salt in all my cooking.)
One teaspoon GROUND CINNAMON
Half teaspoon GROUND GINGER
One-quarter teaspoon GROUND CLOVES
Application:
Preheat oven to 350F degrees.
In a bowl combine all the crust ingredients and mix well until it’s slightly crumbly. Press this evenly into the bottom of a 9×13 pan.
In a separate bowl beat the eggs and sugar together. Add the remaining ingredients and beat well. Pour evenly over the crust.
Bake for 30 minutes. The pumpkin should be set when you pull it out– meaning when you move the pan it will jiggle a little but hold its place.
Let it cool some, then move it to the fridge where it can cool completely before cutting into bars or bite-size pieces. (If you’re like me though, you’ll eat one square’s worth while it’s still warm….cause you just can’t wait!)
