Preheat your oven to 350 degrees F
Lightly oil a 9" x 9" square glass baking pan
For the bottom crust:
Combine your spelt flour, salt and Earth Balance Coconut Spread (or butter) using a hand held pastry blender or a fork until the mixture resembles coarse crumbs
Add your maple syrup and vanilla extract and combine well
Press this crust mixture in the bottom of your baking pan and pre-bake it at 350 degrees F for 10 - 12 minutes
While the crust is pre-baking, prepare your filling
Combine all your filling ingredients, pumpkin, tofu (or eggs}, cornstarch, salt, sugar, vanilla, cinnamon, ginger, nutmeg, and cloves in a food processor with the S blade and process until smooth - you may need to stop and scrape the sides once and then continue processing
When the bottom crust comes out of the oven, let it sit for about 5 minutes and then top it with this filling.
The topping is made my combining the quick oats, chopped pecans, salt, cinnamon, oil, maple syrup and vanilla until they are thoroughly mixed and form a crumble
Sprinkle the crumble over the top of the pumpkin filling and press it gently into the filling
Pop it in the oven and bake at 350 degrees F for 40 minutes. Take it out and cool for 10 - 15 minutes before cutting it into squares.