Name: Salted Caramel Pumpkin Pie Bars with Pretzel Crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups gluten-free pretzels; 1 cup gluten-free quick oats; 1/2 cup vegan/plant butter; 1/4 cup + 1 tablespoon tapioca syrup/brown rice syrup; 1 teaspoon cinnamon; 1 can pure pumpkin puree; 1 can coconut milk, solid part only; 2 teaspoons pure vanilla extract; 3 tablespoons tapioca flour; 1 cup sugar (may sub with coconut or maple sugar); 1/8 teaspoon ground cloves; 1 teaspoon cinnamon; ¼ teaspoon allspice; ¼ teaspoon nutmeg; 1/2 teaspoon salt; 3 tablespoons vegan/plant butter (may sub with coconut oil instead if you wish); 2 tablespoons maple syrup; ¼ teaspoon pure vanilla extract; Pinch of salt; 2 tablespoons peanut butter (or other nut/seed butter); ½ teaspoon baking soda, optional to give it a more caramel color; 2 tablespoons oat milk (or other creamier plant milk like cashew or coconut); flaked sea salt; pretzels

Description

These Salted Caramel Pumpkin Pie Bars with Pretzel Crust combine your favorite fall pie filling baked on top of a pretzel oat crust, topped with a layer of vegan caramel, and then sprinkled with sea salt for your new favorite gluten-free pumpkin dessert!

Ingredients

Units Scale

Crust

3 cups gluten-free pretzels
1 cup gluten-free quick oats
1/2 cup vegan/plant butter
1/4 cup + 1 tablespoon tapioca syrup/brown rice syrup
1 teaspoon cinnamon

Pumpkin Pie Filling

1 can pure pumpkin puree
1 can coconut milk, solid part only
2 teaspoons pure vanilla extract
3 tablespoons tapioca flour
1 cup sugar (may sub with coconut or maple sugar)
1/8 teaspoon ground cloves
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt

Caramel Topping

3 tablespoons vegan/plant butter (may sub with coconut oil instead if you wish)
2 tablespoons maple syrup
1/4 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons peanut butter (or other nut/seed butter)
1/2 teaspoon baking soda, optional to give it a more caramel color
2 tablespoons oat milk (or other creamier plant milk like cashew or coconut)

Garnishings

flaked sea salt
pretzels

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Instructions

Preheat the oven to 350 degrees F.
Line an 8×8 baking pan with parchment paper, using small binder clips to help hold the paper sides down.
To make the crust, in a food processor, pulse the pretzels and oats into semi-fine crumbs. Add the butter and tapioca/brown rice syrup and cinnamon and pulse until the mixture holds together when pinched. Press the dough into an 8-inch square baking pan.
To make the pumpkin pie filling, add all of the filling ingredients to a large bowl and mix well. Alternatively, you can add all of the filling ingredients to a blender and blend until combined. Pour the pumpkin mixture over the crust and use a spatula to spread the pumpkin filling evenly and smooth out the top. Gently tap the baking pan on the counter to ensure the top is flat and even. Bake for 40 minutes. When you remove it from the oven, the edges might look done and the middle may still look wobbly, that's ok, it will set up as it cools.
Next, make the caramel topping. In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda (if using) and plant milk until it's smooth and silky like caramel sauce!
Allow everything to cool for about 10-15 minutes and then pour the caramel sauce over the pumpkin layer, tilting the baking pan to spread the caramel sauce over the entire layer evenly.
Place the baking pan in the fridge and allow the dessert to set up overnight. Cut into squares, garnish with sea salt flakes and pretzels if desired. Keep this stored in an airtight container in your fridge for up to 2 days.

Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 40 minutes
Category: Dessert
Cuisine: American