Vegan Pumpkin Bites

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

• Ready In: 1 hr 10 mins
• Serves: 48
• Yields: 48 bites

Ingredients

• Crust

• 1 1⁄2 cups quick oats (divided) or 1 1⁄2 cups rolled oats (divided)
• 1  cup sorghum flour (or other whole grain)
• 1⁄2 teaspoon baking powder
• 1⁄2 cup brown sugar, firmly packed
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup applesauce or 1⁄2 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)
• 1⁄2 cup turbinado sugar (or regular sugar)
• 2  tablespoons cornstarch
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg (freshly grated)
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon allspice
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  rum extract (optional)
• 2  tablespoons  agave nectar (or other liquid sweetener)
• 1  teaspoon salt

• Topping

• 1⁄4 cup quick oats (the remainder of divided) or 1⁄4 cup rolled oats (the remainder of divided)
• 2  tablespoons brown sugar
• 1⁄4 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.