Ingredients
Scale
- 1 ½ cups Lotus Biscoff cookies, crushed
- ¼ cup coconut oil, melted
- 1 can (15 oz) pure pumpkin puree
- 1 cup full-fat coconut milk
- ¾ cup organic maple syrup
- ½ cup cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Optional: Vegan whipped cream for topping
Instructions
- Prepare the Lotus Biscoff crust: pulse cookies until fine crumbs, then mix with melted coconut oil. Press firmly into a lined 9×9-inch baking pan and chill for 15 minutes.
- In a large bowl, whisk together pumpkin puree, coconut milk, and maple syrup. Add cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour filling over the crust, spread evenly. Bake at 350°F (175°C) for 45-50 minutes until edges are set and a toothpick inserted in the center comes out clean.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Serve chilled, with vegan whipped cream and a sprinkle of cinnamon if desired.
Notes
- Chill the bars thoroughly for best texture and flavor.
- For gluten-free version, substitute cookies with gluten-free alternatives.
- Can be frozen: wrap tightly and store in the freezer up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bar (approx. 100g)
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg