Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed (for the crust)
- ¼ cup coconut oil, melted
- 1 ½ cups canned pumpkin puree
- ¾ cup maple syrup or agave nectar
- 1 cup full-fat coconut milk
- ¾ cup packed brown sugar
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of cloves
Instructions
- Blend Biscoff cookies in a food processor until finely crushed.
- Mix cookie crumbs with melted coconut oil until combined.
- Press the mixture firmly into the bottom of a lined 9×9-inch baking dish to form a crust. Refrigerate while preparing the filling.
- In a large bowl, combine pumpkin puree, coconut milk, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, ginger, and cloves. Whisk until smooth.
- Dissolve cornstarch or arrowroot in a small amount of water and add to the pumpkin mixture. Mix well.
- Pour the pumpkin filling over the prepared crust, smoothing evenly.
- Cover and refrigerate for at least 4 hours or overnight until set.
- Slice into bars and serve chilled, garnished with cinnamon, whipped coconut cream, or crushed Biscoff cookies as desired.
Notes
- Ensure the coconut oil is thoroughly mixed with cookie crumbs for a cohesive crust.
- Use chilled coconut milk for a creamier filling.
- Adjust spices to taste for more or less warmth.
- Chill sufficiently for the best texture and firmness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Fall, Sweet
- Diet: Vegan
Nutrition
- Serving Size: 1 bar (about 1/9 of recipe)
- Calories: 210 kcal Kcal
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg