If for some ungodly reason you have leftover Vegan Pumpkin Mousse…or for some even MORE bizarre reason you decide you don’t want to eat it “as is,” I have a solution:
You see, when I made my Garam Kabocha Pudding, and then I ate it cold (as I tend to do with most leftovers) I realized it had the near consistency of a supermoist brownie.
So I began to wonder…what might happen if I did the same thing with another type of squash? [That would be the pumpkin.] And since I’d already spiced and ‘tofu-ed’ it…I thought maybe a little flour would bulk it up a bit.I ended up adding 1/2 cup whole wheat pastry flour. [I also added some baking powder, but I’m not sure if that really mattered.]Once I’d stirred it all up, I thought…this could use a little something…MORE. I’ve always loved pumpkin and chocolate.And while we were throwing in chocolate……well, we might as well just add some pecans, too!*
*This is what I like to refer to as “The Smart Family Style of Baking”: why add one mix-in, when you can add seven?!?!?
Mix it up, and spread it out into a square pan coated with cooking spray.
After 30 minutes at 375 degrees…the top will start to brown, but the inside will probably still be slightly mushy.
Cover the whole thing with aluminum foil and put it back in the oven for 20-30 more minutes…until they are so dark on top that these bars actually DO kind of look like brownies.When cooled completely these bars are essentially what would result if a chewy brownie hooked up with pumpkin pie and had a beautiful gooey lovechild.
Crustless Pumpkin Pie Bars
3 cups Vegan Pumpkin Mousse
1/2 to 3/4 cup whole wheat pastry flour
3/4 tsp. baking powder
1/4 cup chocolate chips
3 Tbsp. chopped pecans
1. Combine all ingredients in a mixing bowl, adding more flour if necessary.
2. Spread mixture into a cooking sprayed square pan.
3. Bake uncovered at 375 degrees for 30 minutes. Cover and bake 30 minutes more.
4. Cool completely before cutting. (Store in the fridge.)