Vegan Pumpkin Pie Bars

Ingredients

• 1 container Forager Project Cinnamon Grain-Free Cereal
• 1 tablespoon arrowroot starch
• ½ cup vegan butter or coconut oil, chilled
• 2-3 tablespoon water
• 1 15-ounce can pumpkin puree
• 1/2 cup Forager Project Cashewmilk
• 1/2 cup coconut sugar
• 1/4 cup arrowroot starch
• 2 tablespoon pumpkin pie spice
• 2 tablespoon coconut sugar
• 1 teaspoon vanilla extract
• 1 container vegan whipped cream

Prep

• Prep: Preheat the oven to 400F and line an 8×8 baking pan with parchment paper.
• Make the pie crust first: In a food processor, process the cinnamon cereal and arrowroot starch together until the cereal resembles a rustic flour, much like you would with a graham cracker crust. 
• Add in the chilled coconut oil and chilled water (starting with 2 tbsp), and pulse until it’s a crumbly dough. If the dry flour isn’t sticking together with the wet ingredients, add in a third tablespoon of water.
• Spoon the crumbled dough into the baking pan, and press out with your hands until it reaches the edges of the pan. Poke 4-6 holes into the crust using a fork, and place the crust into the oven to blind bake for 10 minutes, or until lightly golden
• Remove from the oven and let cool while you make the filling. Turn the oven heat down to 350F.
• Make the pumpkin pie bar filling: Using a hand mixer, cream together all filling ingredients until smooth.
• Bake the pumpkin pie bars: Pour the filling into the pie crust and smooth out the filling until it touches the edges of the baking pan. Place the pan into the oven to bake for 30-35 minutes, or until most of the pumpkin pie filling has set and the very middle is slightly wiggly.