Vegan Gluten-Free Pumpkin Pie Bars

Preheat oven to 350°F (175°C).

Mix 2 tablespoons flax meal with 1/4 cup water and let sit for 5 minutes to form a flax egg.

In a food processor, blend 2 cups GF rolled oats, 1 cup walnuts, and 6 pitted and soaked dates until crumbly, then add the flax egg and pulse until a dough forms.

Press the dough evenly into a greased or lined baking pan and bake for 10-15 minutes until lightly golden, then remove and let cool slightly.

In a large bowl, whisk together 2 1/2 cups pumpkin puree, 1/2 cup full-fat coconut milk, 4 tablespoons cornstarch, 1/2 cup maple syrup, 3 teaspoons pumpkin spice, and 1 teaspoon vanilla extract until smooth.

Pour the filling over the cooled crust and spread evenly, then bake for 40-50 minutes or until set.

Remove from oven, let cool completely, and refrigerate for at least 2 hours to firm up.

Before serving, sprinkle 1 cup mini vegan marshmallows on top and broil for 1-2 minutes until golden if desired, then cut into bars.