Search Recipes by
For Crust:
1 1/2 cups oats
1 1/4 cup flour or flour substitute
3/4 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup margarine, softened
For Filling:
2 cups pumpkin puree (homemade or canned)
2/3 cup rice milk
1/3 cup brown sugar
1 egg replacement
1 tbsp. pumpkin pie spice
1 1/2 cups oats
1 1/4 cup flour or flour substitute
3/4 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup margarine, softened
For Filling:
2 cups pumpkin puree (homemade or canned)
2/3 cup rice milk
1/3 cup brown sugar
1 egg replacement
1 tbsp. pumpkin pie spice
For Crust: Combine all crust ingredients and mix until mixture is crumbly. Reserve about 1 1/2 cups of the mixture and press remaining into bottom of 9x13 baking pan. Bake at 375 for 10 minutes.
Prepare Filling: Beat all filling ingredients until smooth. Spread filling over crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
Additional Info
-
Source:
Modified from About.com
Read 503 times
Like this? Tweet it to your followers!
Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
Image Gallery
1 Comment
-
Comment Link
Sunday, 15 November 2009 14:12
posted by
Michelle
So funny story about these. Yours should not look so dark and the pumpkin layer should be thicker. I left the house with 10 minutes left on the timer while these were in the oven. I meant to tell my husband to take them out...but forgot. About 45 minutes later he realized they were still in the oven. So, mine baked for an hour instead of 25 minutes. They were still edible!! Just not as moist and delicious as I could tell they would have been!
This e-mail address is being protected from spambots. You need JavaScript enabled to view it