For the crust: rolled oats pecans amaranth flour agave nectar canola oil vanilla salt
For the filling: pureed pumpkin soy milk agave nectar vanilla cinnamon ginger nutmeg salt arrowroot
Preheat oven to 350 degrees. Use a grinder or food processor to chop up the pecans for the crust.
In a medium bowl, combine all oatmeal crust ingredients and stir until well combined. Spread evenly into a greased 9x13 inch pan.
In a medium bowl, combine all pumpkin filling ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.
Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean and the whole thing seems solid but not too browned. Chill in the fridge for at least 10 minutes or more.