Preheat oven to 325° F.
Combine pumpkin purée, coconut cream, maple syrup, vanilla extract and pumpkin pie spice in sauce pan and cook over medium-low heat for about 10 minutes, stirring occasionally. Combine cornstarch and water until dissolved and slowly add to pumpkin while stirring. Cook for another 10 minutes, until thickened, stirring often.
Combine oats, gluten free flour, brown sugar, cinnamon and melted butter in a bowl. Mix well. Press 2/3 of the mixture into the bottom of a greased square 9” x 9” cake pan, with parchment paper on the bottom and overhanging the sides to make removal easier.
Add pumpkin filling and smooth out. Press remaining crust mixture into a ball and crumble over top of filling, there should be some bigger chunks throughout. Lightly press down.
Bake at 350° for 25 minutes or until topping starts to brown, rotating halfway through.
Allow to cool completely, about 4 hours or pop them in the fridge/freezer.
Remove from pan with parchment paper and cut into 9 pieces using tic tac toe pattern.
Drizzle with glaze, melted almond butter or melted peanut butter.
Also delicious with ice cream, chai, or coffee. Enjoy!

For the crust:
1 1/4 cup rolled oats or quick oats
1 1/4 cupc bob’s red mill gluten free 1:1 flour
1 cup light brown sugar
2 or 3 teaspoon cinnamon, to taste
3/4 cup melted vegan butter

For the filling:
2 cup pumpkin purée
1 cup unsweetened coconut cream (chilled canned coconut milk)
1/2 lemon, zest and juice
1 cup maple syrup, agave or light brown sugar (maple syrup is best, use maple extract if subbing agave or brown sugar)
2 teaspoon vanilla extract
2-3 teaspoon pumpkin pie spice, to taste
1/3 cup cornstarch mixed with cold water to dissolve