Pumpkin Squares

INGREDIENTS

Crust
1 1/2 cups  oats (divided)
1 cup whole grain flour
1/2 tsp baking pdr
1/2 cup brown sugar firmly packed
1/2 tsp cinnamon
1/2 cup apple sauce or apple butter
2 tbsp water

Filling
15 ounces/ 425 gms pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred) or paneer
1/2 cup  sugar 
2 tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg (freshly grated)
1/2 tsp ginger
1/2 tsp allspice
1 tsp vanilla essence
2 tbsp honey
1 tsp salt

Topping
1/4 cup  oats
2 tbsp brown sugar
1/4 cup walnuts, roughly chopped
2 tbsp crystallized ginger 

Preheat oven to 375 deg. F. Line the bottom of a 9×13-inch nonstick baking pan with parchment paper. Or grease well the baking dish.

Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Pour the oat flour into a medium mixing bowl and add the remaining oatmeal and the other dry crust ingredients. 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.

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 level it.

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.  Cool for at least 15 minutes before cutting into squares.

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