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“Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection!”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 8" pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375F and line a 9” pan with parchment.
  2. Combine crust ingredients, mixing with a pastry blender or fork.
  3. Press into the pan.
  4. Bake for 10 minutes. Set aside.
  5. In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
  6. Whisk together the milk and cornstarch and mix into the pumpkin mixture.
  7. Spread filling over baked crust.
  8. Combine the topping mixture until crumbly and sprinkle over the filling.
  9. Return to the oven and bake another 25-30 minutes.
  10. Cool completely before cutting.

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