Easy to throw together, these vegan pumpkin pie bars are perfect for when you don’t want to make an actual pumpkin pie but still want to have the same flavor. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Serve as is or topped with coconut cream! Jump to Recipe
If you’re looking for a convenient fall dessert recipe, I’ve got you covered. These pumpkin pie bars are like pumpkin pie but so much easier to make! The homemade pumpkin pie filling is smooth, creamy, and seasoned with plenty of pumpkin spice and rests on a simple almond flour crust. They had topped with cinnamon sugar for some extra. Utterly irresistible!
Subtly spiced and perfectly sweet, these easy vegan pumpkin pie bars are perfect for all gatherings and parties around Thanksgiving. You have all the flavor of pumpkin pie without the fuss of traditional pie crust. What’s not to love?
Vegan Pumpkin Pie Bars
Ingredients
For the crust
- 1/2 cup (56 g) almond flour
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 tsp (1/4) salt
- 1/4 tsp cinnamon
- 2.5 tbsp brown sugar or coconut sugar
- 2.5-3 tbsp (36.97 ml) oil or melted vegan butter
For the Pumpkin Layer:
- 1 cup (245 g) pumpkin puree not pumpkin pie mix
- 1/3 cup (43 g) cashews , soaked in hot water for at least 20 minutes.
- 1/4 cup (59.15 ml) maple syrup
- 2 tsp cornstarch or tapioca starch
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined.
- Add the oil and mix in until the mixture resenbles crumbs, and is slightly sticky. It wont be very sticky, but it will stick really well when it bakes.
- Transfer this mixture to a parchment lined 9x5 inch loaf pan, and press evenly using a spatula.
- Bake at 350 degrees F for 10 minutes. Meanwhile, make the pumpkin pie layer.
- Filling: Blend all of the ingredients untl the cashews are broken down and already creamy.
- You may need to add 1-2 tbsp of non-dairy milk, depending on your blender, and the moisture content in the pumpkin puree for the mixture to blend into a smooth state.
- Take the loaf pan out of the oven, transfer the blended pumpkin mixture into the pan and even it out. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping.
- Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. Check in the center, the pumpkin layer should not be jiggly.
- Remove the loaf pan from the oven and let it cool completely before removing from the pan.
- Chill the bars for at least an hour and then slice and serve.The bars can be stored in the refrigerator for 5 days
Video
Notes
- For Glutenfree, use oat flour or a gf blend instead of all purpose flour
- For Nutfree, use coconut cream instead of cashews in the pumpkin filling and add 2 tsp more cornstarch. For the crust, use a regular pie crust of choice (flour, oil/vegan butter)
- for Oilfree, use 2 tbsp smooth almond butter and a few tsp maple syrup
- If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamom
These bars can be stored in the refrigerator for 5 days
Nutrition
Ingredients for Vegan Pumpkin Pie Bars:
- the crust for these pie bars is made using a blend of almond flour and regular flour.
- coconut sugar adds a tad of sweetness but you can use brown sugar instead.
- some oil helps the crust hold together.
- for the pumpkin layer, we use pumpkin puree. You can use storebought or homemade puree.
- cashews add some more creaminess to these bars – make sure to soak them.
- maple syrup adds the perfect round sweetness to complement the pumpkin’s natural sweetness in the filling.
- cornstarch helps firm the pumpkin filling up as the bars bake.
- It would not be pumpkin pie without pumpkin pie spice and lots of vanilla
- For glutenfree : use oat flour or a gf blend instead of all purpose
Tips & Variations:
- Serve these vegan bars as they are or top them with coconut cream!
- blend the pumpkin filling until the cashews are completely blended tor the best texture. I do this in warm water but you can soak them in cold water in the fridge overnight.
- If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamom.
- Make sure to make this recipe ahead of time to allow for some time for chilling.
- This recipe is for 1 standard loaf pan but can easily be doubled to feed a bigger crowd.
How to make Vegan Pumpkin Pie Bars
In a bowl, mix the almond flour, flour, salt, cinnamon, and sugar until well combined. Add the oil and mix in until the mixture resembles crumbs, and is slightly sticky. It won’t be very sticky, but it will stick really well when it bakes. Transfer this mixture to a parchment-lined 9×5 inch loaf pan, and press evenly using a spatula.
Bake at crust at 350 degrees F for 10 minutes. Meanwhile, make the pumpkin pie layer.
Blend all of the ingredients until the cashews are broken down and already creamy. You may need to add 1-2 tbsp of non-dairy milk, depending on your blender and the moisture content in the pumpkin puree for the mixture to blend into a smooth texture.
Take the loaf pan out of the oven, transfer the blended pumpkin mixture into the pan, and even it out. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping.
Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. Check in the center, the pumpkin layer should not be jiggly. Remove the loaf pan from the oven and let it cool completely before removing from the pan.
HOW TO STORE PUMPKIN PIE BARS?
Store these bars in the refrigerator for 5 days or freeze them.
MORE PUMPKIN RECIPES:
- Pumpkin Carrot Bread
- Gluten-free Pumpkin Bread
- Pumpkin Cinnamon rolls
- Gluten-free Pumpkin Cinnamon Rolls with pumpkin caramel.
- 1 Bowl Pumpkin Cream Cheese Muffins
- Pumpkin Cinnamon Swirl Sandwich Bread
- Pumpkin Baked Oatmeal
Jala
Hi, I’ve just started using your recipes and so far they’re great!
I have a couple of questions about this recipe. I made it and it was delicious (maybe a bit too sweet for me), but my crust didn’t hold together well, even after baking it. I used oat flour + almond flour, with 3 TB oil, a little almond milk because it wasn’t sticking together at all, plus the other specified ingredients. After it was all done, the crust wasn’t simply crumbly, but more like wet sand, which was tasty but a bit too weird of a texture. What do you think went wrong?
Also, when making this recipe the next time, what adjustments should I make if I reduce the sweeteners?
Vegan Richa Support
While oat flour is a great GF alternative to all-purpose flour, it does change the texture of the crust. I would suggest next time adding a bit more oil rather than milk, as it is the “fat” from the oil that binds everything together and not necessarily the moistness. I find coconut sugar to be less sweet than brown sugar and recommend you try as an alternative.
Yasmeen
Made these for thanksgiving — and loved them! Thank you for a great recipe.
Vegan Richa Support
Wonderful!
Diane K
These were just as good if not better than conventional pumpkin pie. I just have one question, should the filling be more liquid like a regular pumpkin pie filling or thick like mine was? I was unsure what the consistency should have been like and I struggled a little getting all of it out of my blender. I will however be happily serving these at Thanksgiving dinner this year.
Richa
Moisture content in pumpkin purée varies significantly. So you can add a few tbsp water to help the blending. Just don’t make it too liquidy. It should be closer to a thick cream at the minimum.
Pam
What size pan should I use if I double the recipe? Does to cook time change?
Richa
8 by 8 inch or 9 by 9
The bake time will increase by 10 mins or so
Kitty
The first time I made these I put them in a 9×13 pan instead of a loaf pan (by accident 😳). Made them thin. They turned out SO delicious. My husband preferred them that way. I cut them into small 3/4” squares. I just cannot thank you enough for this wonderful recipe, Richa. 🙏🏼❤️💚🌱👍🏼😊
Vegan Richa Support
Thanks for popping in.
Jen
I want to love this, but the texture was crunch for me. Whenever I try to make cashews creamy in the Vitamix they still end up lumpy and crunchy. Am I supposed to use a food processor instead? I soaked them in boiling water for 2 hours!
Richa
I use a regular blender and they always come out creamy. I blend for a minute then let sit for 5 and blend again for a full minute. If the vitamix isn’t blending it the amount might be too small for the blender or there’s something wrong with it. Mine are always creamy in my regular nutribullet. Have you tried making a large batch cashew cream in the blender with enough volume in the blender?
Kitty
Wonderful recipe! Thank you so much for sharing it! 🙏🏼😊❤️
Vegan Richa Support
Thanks for sharing your nice feedback.
franny
just made these for a spooky party im going to tonight where the hosts are vegan. they smell DELIGHTFUL and i can’t wait for them to cool so i can pack them up!
Vegan Richa Support
Hope you had fun 🎉
Dominique
Oh my goodness. I was craving a pumpkin pie recipe vegan, and I was so pleased when I found yours, it’s so good and easy to make and it’s better than the non vegan, my husband is not vegan and he wants more. I have a vegan daughter and she will be so happy if I can make it for holidays always. 😊
Vegan Richa Support
wow!
Kelsey
Delicious! And so easy! I’m so glad to have found this recipe.
Vegan Richa Support
me too =)
Stephanie
Hi, can’t wait to make this tomorrow! Wondering though, do you think Arrowroot starch/flour would work as a sub for tapioca or cornstarch? Thanks I’m advance!
Richa
Yes it will work
NC
This is absolutely delicious and I’m so glad I came across this website. I had tried another vegan pumpkin pie bar recipe and didn’t not like how it set. This one was creamy and delicious. We (…well I) literally finished it off the next day. So here am I about to start making this recipe again. Thank you for sharing this!
Vegan Richa Support
yay!
Rece
Delicious! Tastes just like pumpkin pie. The cashews add a nice creaminess.
Vegan Richa Support
perfect!
Saiedah
Is it possible to freeze these for later?
Richa
Yes! Just thaw for 15-20 mins and serve
Kari
These are SO tasty! I have tried many vegan baking recipes. This is the first one where I absolutely could not tell they were vegan!
Vegan Richa Support
Hooray!! awesome to hear
JJ
Yum! These are everything I hoped they would be. They taste like Fall! I did the coconut cream variation since I’m allergic to cashews. Thanks for (almost) always giving a nut free option since a cashew allergy is a real bummer as a vegan!
Richa
❤️❤️❤️
Henriette
These are good. I used 150g dates, that I soaked with the cashews in hot water, instead of maple syrup.
O it was delicious, caramel-y and rich. Will make this again.
Would love to see more recipes with dates instead of sugar or maple syrup.
Richa
Great idea to use soaked dates!
Carla Tejada
This was very simple and absolutely delicious! My friends loved it
Nithya
Hi Richa,
My daughter made these pumpkin bars for Thanksgiving last week. They were very easy to put together. Substituted GF flour for all purpose flour. It was so delicious and family loved it. Thank you for this great recipe.
Richa
Awesome
Lisa
What would you use as a substitute for the regular flour as I’m allergic to wheat (and oats)?
Richa
Any gf blend that you can eat
Lyn
Wow – these pumpkin bars are absolutely delicious! I made these for Thanksgiving and everyone agreed they were amazing. I followed the instructions exactly and they were a breeze to make. I will be making these around the holidays from now on. Richa – thank you for inspiring us with the most amazing recipes!
Vegan Richa Support
Yay! I’m so glad that you enjoyed a Thanksgiving treat
Dena
Can either pumpkin seeds or sunflower seeds be used instead of cashews??
Maureen Vukojevich
I made the pumpkin bars, and they were delicious. My whole family loved them. I’d like to convert the recipe to make a pumpkin pie. Could you share with me how to do that? Thank you.
Vegan Richa Support
Hello there! I would make the same recipe but put in in a pie dish, reduce the cook time to about 25 mins and check to see if it’s done… add more time if needed. Let us know how it turns out! Thanks for stopping by! 🙂
Maureen Vukojevich
I was confused by your first comment. I was happy to see the second comment. I’ll double the recipe and cook for 45 minutes or more. Thank you!
Richa
Glad to help! I have an assistant who replies to comments as well as we get many. She may have interpreted either the recipe or your comment Differently.
Richa
Double the recipe for a pie dish. Check at 45 mins if the center is set else bake another 10 mins. Ignore earlier comment
Kelly
Delicious!
Vegan Richa Support
😃 😄 excellent ! thank you
Kelly
Richa–I have a question about the size of the pan. To serve 6, it sounds like a person uses a loaf pan. In your pictures, it looks like you use a 9 x 13 pan. If I double the recipe, do I use a 9 x 13?
Thanks! Can’t wait to make this for Thanksgiving! 🙂
BellaSusan
Thank you so much for sharing these with us.
Janet Robison
Delicious
Richa
❤️❤️
Keren
Made these bars this weekend and they were absolutely delicious! So easy to make. I am going to make them for Thanksgiving instead of pie.
Richa
Yay!!
Merv Brokke
Delicious. That. Is. The. Reply! We made it today and it is almost gone. This could be the go to replacement for pumpkin pie.
Richa
Awesome!!
Carolyn McEvoy
I just wanted to officially come on here and say I made these – and they turned out FANTASTIC. I posted a pic of the results on Facebook (under my gaming name), Vegan Richa knows who that is. 🙂 But the texture and taste are incredible – they truly taste EXACTLY like a pumpkin pie and with the special crust – it’s simply delicious. I didn’t have to substitute ANYTHING – followed the recipe to the letter – thanks Vegan Richa! Now I’ll be combing your website for more delicious desserts!
Vegan Richa Support
its officially awesome. thanks for popping in
Carrie
I made the Vegan Pumpkin Pie Bars tonight. I don’t consume oil so I substituted runny almond butter for the oil in the crust (to get the right consistency it took more than 3 tablespoons). I used arrowroot instead of cornstarch. They came out firm and perfect! Sooooo good! Easy to make too. Next time I will double the recipe for sure.
Richa
Awesome
Vicky
So good! I added chopped pecans to the crust and we can’t stop eating them. Delicious recipe!!!
Richa
Great idea!
Julie Olsen
I just made this pumpkin pie bars recipe and it’s so delicious. It’s also easier than making pie. I will definitely make it again. Your recipes are always winners. Pumpkin pie is one of my favorite desserts too.
Richa
❤️❤️❤️❤️
Jillian
Fast, easy, and delicious!! Perfect texture and sweetness!! ❤️❤️❤️
Richa
Yay!❤️❤️❤️
Linda
Made these today. They were very easy to make. The crust is delicious and the pumpkin is excellent. My guests raved. My husband likes it better than pumpkin pie!
Richa
Awesome! I gave these to my neighbors and they loved them too!
Kelly
Hi Richa! For the cashew sub would it be 1/3 cup of the coconut cream? Thanks!!
Richa
Yes
Lisa
I will definitely make this – if I leave out the maple syrup will it affect the bake? My husband is diabetic and can’t tolerate any form of sugar other than sugar alcohols which don’t come in liquid form. Monk fruit only needs a few drops so it can’t replace liquid sugars.
Richa
Yes leave it out. You’ll need a few tbsp non dairy milk to blend
Carrie
The pumpkin bars look delicious! Any recommendation for a substitute for the corn starch? Thank you
Richa
Tapioca or arrowroot