Gluten-Free, Dairy-Free Pumpkin Bars

Generously grease a 9 x 13" pan with canola oil, and preheat oven to 350 degrees

Crust:
Combine in large bowl:
21/2 cups gluten-free rolled oats
1 cup mini semi-sweet chocolate chips (dairy, soy free kind)
1 cup rice or other gluten free flour
1/2 cup agave nectar or honey
1/2 cup canola oil
2 tsp. vanilla
1 tsp. salt

Mix together, then pat crust evenly into the bottom of the pan.

Topping:
Mix together 1 and 1/3 cup sugar
1 tsp. salt
2 tsp. ginger
1 tsp. ground cloves
3 tsp. cinnamon
1 tsp. nutmeg
3 T. cornstarch

Beat 4 large eggs, and stir in 1 large can (29 oz.) pumpkin, 2 tsp. vanilla, and sugar/spice mixture. Gradually stir in 24 oz. plain, unsweetened hemp or rice milk.

Spread on top of unbaked oat crust and bake at 350 degrees for 50-60 minutes or until a knife inserted near center comes out clean. Scatter chopped pecans over the top, or dust with cinnamon and nutmeg. Let cool before cutting; keep refrigerated.