Oooh, we are in the thick of fall now, aren’t we? And do you love it? It’s getting a bit chilly here, but I have loved getting out our jackets and scarves and boots, putting cozy throws on the sofa, and drinking hot cider. I already mentioned that I am kind of in Thanksgiving mode over here…I just love thinking about what I will serve for Thanksgiving dinner – there are so many wonderful things to choose from!
This year, I am hosting again, and I knew that I wanted to come up with some kind of special pumpkin dessert for the big day. We eat a lot of pumpkin muffins and donuts and cookies, but I wanted to make a dessert that had a nice buttery, crumbly topping. I know that pumpkin pie is the traditional ending to Thanksgiving dinner, but I do love a crumb topping. Think of this dessert as a cross between pumpkin pie and pumpkin crisp. And the best part is, this dessert is both gluten free and vegan!
That’s how these pumpkin pie crumble bars were born! They are so delicious. The buttery crumb topping is so wonderful on top of the creamy pumpkin filling. These are fabulous plain, but would also be very nice topped with whipped coconut cream or even a scoop of vanilla ice cream. And don’t tell anyone, but I did have to try these out for breakfast one day, and yes, they make a great breakfast! (Hey, oats, pumpkin, almond meal…that equals breakfast in my book, right?)
I’m thrilled to be guest posting over at The Humbled Homemaker today. Erin always inspires me with her posts on natural living, healthy remedies, and healthy, whole food recipes. Head over there to get the full recipe for these gluten free and vegan Pumpkin Pie Crumble Bars.
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