Vegan Pumpkin Pie Bars with Babbi Pistachio Cream

Base:
If using whole almonds, blend them into a fine flour. Combine all base ingredients in a food processor and mix until you get a slightly sticky dough.
Line a 20×20 cm baking tin with parchment paper and press the dough evenly over the bottom using your hands (you can cover it with parchment paper to press more easily).
Preheat the oven to 180°C and bake for 10 minutes. Remove and let cool completely.

Filling:
Combine all the filling ingredients except for the Babbi Pistachio Spread in a blender or food processor. Mix until smooth and creamy. Taste and adjust sweetness or spices if needed.
Pour the pumpkin mixture over the cooled base and spread evenly.
Add a few teaspoons of Babbi Pistachio Spread on top and, using a toothpick or fork, create a marble effect.
Bake for 55–60 minutes at 180°C. Allow to cool, then refrigerate for at least 4–5 hours or overnight (recommended).
Cut into 9 bars, let sit at room temperature for 10–15 minutes, and serve with extra Babbi Pistachio Spread, vegan whipped cream, chopped nuts, or crumble.