American Spiced Pumpkin Pie Bars with Oat Crust

Shopping list

• 150 g rolled oats

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• 100 g plain flour

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• 60 g light brown soft sugar

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• 100 g coconut oil — melted

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• 0.25 tsp sea salt

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• 425 g pumpkin purée — tinned or fresh

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• 120 g light brown soft sugar — for filling

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• 1.5 tsp ground cinnamon

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• 0.75 tsp ground ginger

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• 0.25 tsp ground nutmeg

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• 0.5 tsp sea salt — for filling

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• 180 ml coconut milk — full-fat, tinned

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• 2 tbsp cornflour

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• 1 tsp vanilla extract

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan) and line a 20 × 20 cm square tin with baking parchment.

2. 2

   For the crust: combine the oats, flour, 60 g sugar, melted coconut oil and ¼ tsp salt in a bowl; mix until the mixture clumps together.

3. 3

   Press firmly and evenly into the base of the prepared tin.

4. 4

   Bake for 15 minutes until lightly golden. Remove and set aside. Leave the oven on.

5. 5

   For the filling: whisk the pumpkin purée, 120 g sugar, cinnamon, ginger, nutmeg and ½ tsp salt in a bowl until smooth.

6. 6

   Whisk in the coconut milk, cornflour and vanilla until fully combined and no lumps remain.

7. 7

   Pour the pumpkin mixture over the warm crust, spreading gently to the edges.

8. 8

   Bake for 30– 35 minutes until the filling is set at the edges but still has a slight wobble in the centre.

9. 9

   Cool completely in the tin on a wire rack (at least 2 hours), then refrigerate for at least 1 hour before slicing into bars.