Vegan Pumpkin Bites

HurricaneChampagne's Note:

I found this recipe from fatfreevegan.com they are soooooo good! My family didn't even know they were vegan :)

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Serves: 48

Yield: 48.0 bites

Crust

• 1 ½ cups quick oats (divided) or 1 ½ cups rolled oats (divided)
• 1 cup sorghum flour (or other whole grain)
• ½ teaspoon baking powder
• ½ cup brown sugar , firmly packed
• ½ teaspoon cinnamon
• ½ cup applesauce or ½ cup apple butter
• 2 tablespoons water

Filling

• 15 ounces pumpkin (canned or cooked and water pressed out)
• 12 ounces extra-firm silken tofu (lite preferred)
• ½ cup turbinado sugar (or regular sugar)
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg (freshly grated)
• ½ teaspoon ginger
• ½ teaspoon allspice
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract (optional)
• 2 tablespoons agave nectar (or other liquid sweetener)
• 1 teaspoon salt

Topping

• ¼ cup quick oats (the remainder of divided) or ¼ cup rolled oat (the remainder of divided)
• 2 tablespoons brown sugar
• ¼ cup walnuts , roughly chopped
• 2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Directions:

1. Preheat oven to 375°F Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
2. Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
3. Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.
4. Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.