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Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
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In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
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Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
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While it bakes, make the filling: in a blender, combine all of the ingredients for the filling and blend until fully combined.
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Remove partially baked crust from the oven. Pour on the pumpkin filling. Top with remaining crumb mixture.
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Return to oven and bake for another 30 minutes or until lightly browned on top and a toothpick comes out clean.
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Let cool completely before cutting into 16 squares. Store in an airtight container in the refrigerator.