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 minutesmins
Cook Time1 hourhr
Total Time2 hourshrs15 minutesmins
Course: Dessert, Snack
Keyword: easy pumpkin pie bars, pumpkin pie bar recipe, vegan pumpkin bars
Author: Vegan Richa
For the crust
2.5tbspbrown sugar or coconut sugar
2.5-3tbspoilor melted vegan butter
For the Pumpkin Layer:
1cuppumpkin pureenot pumpkin pie mix
1/3cupcashews , soaked in hot water for at least 20 minutes.
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
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