Pumpkin Bars

Since autumn is upon us, I am doing my patriotic duty by indulging in everything pumpkin. I was inspired to make this recipe because I had half a container of creamy condensed coconut milk in my fridge that I needed to use up. I had all of the other ingredients on hand as well. The bourbon is optional, but I had a bottle in the pantry from my visit to a distillery in Kentucky earlier this summer.  These delightful pumpkin bars are a slightly sweet, indulgent, creamy pumpkin pie filling atop a rich graham crust. Enjoy!

Crust
1 sleeve original graham crackers or Teddy grahams (check the vegan-ness)
coconut oil (in it's liquid state)
pinch salt

Filling
1 can pumpkin
1/2 C silken tofu
1 tsp real vanilla extract
1 Tbsp real maple syrup
1-2 Tbsp bourbon
1/2 container Nature's Charm Sweetened Condensed Coconut milk
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2-1 tsp pumpkin pie spice
pinch of salt

0. Preheat oven to 350F.
1. Pulse grahams and salt in food processor until they are crumbs. 
2. In a large bowl add coconut oil, Tbsp by Tbsp and press into crumbs until it holds together. 
3. Press evenly into 8x8 inch greased pan.
4. Rinse the food processor and add tofu. Pulse.
5. Add pumpkin, vanilla, maple, bourbon, condensed milk, salt and spices. Pulse until smooth and well combined.
6. Add pumpkin on top of graham crackers and spread into an even layer.
7. Bake for about 60 minutes. Let cool. Refrigerate for 2-3 hours. 
8. Serve with chocolate shavings or vegan whipped cream.