Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Vegan Pumpkin Pie Bars

By 41 Comments

Jump to Recipe   Print Recipe

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

stacked vegan pumpkin pie bars on a wooden board

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!

sliced vegan pumpkin pie bars arranged on a piece of parchment paper

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?

Print Recipe
5 from 11 votes

Vegan Pumpkin Pie Bars

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!
Prep Time15 mins
Cook Time1 hr
Chilling1 hr
Total Time2 hrs 15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: easy pumpkin pie bars, pumpkin pie bar recipe, vegan pumpkin bars
Servings: 6
Calories: 254kcal
Author: Vegan Richa

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

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

Nutrition Facts
Vegan Pumpkin Pie Bars
Amount Per Serving
Calories 254 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 63mg3%
Potassium 173mg5%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 14g16%
Protein 5g10%
Vitamin A 6355IU127%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

ingredients used for making vegan pumpkin pie bars

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.

almond flour crust in a glass loaf pan

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.

pumpkin pie filling being added to crust in loaf pan

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.

stacked vegan pumpkin pie bars

MORE PUMPKIN RECIPES:

 



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  2. 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.

    Reply

  4. 5 stars
    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!

    Reply

  6. 5 stars
    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.

    Reply

  8. 5 stars
    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.

    Reply

  9. 5 stars
    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!

    Reply

  10. 5 stars
    Delicious. That. Is. The. Reply! We made it today and it is almost gone. This could be the go to replacement for pumpkin pie.

    Reply

  11. 5 stars
    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.

    Reply

  14. 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! 🙂

    Reply

  16. 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.

    Reply

    • 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! 🙂

      Reply

      • 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!

        Reply

        • 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.

          Reply

  18. 5 stars
    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!

    Reply

  20. 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.

    Reply
LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers