Vegan Pumpkin Pie Bars
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I am always ready and excited for pumpkin season, and these vegan pumpkin pie bars are one of my favorite ways to turn a classic fall dessert into a handheld treat. I layer creamy pumpkin pie filling over a crunchy oat and almond crust, then finish the bars with coconut whipped cream.
Just like a healthy pumpkin pie, pumpkin puree is the star in these vegan pumpkin pie bars. I create a creamy filling with maple syrup, date sugar, and pumpkin pie spice, and bring all those essential fall flavors to life. The oat and almond crust adds a nutty flavor with a little crunch that pairs so well with the velvety pumpkin layer. If you love pumpkin pie but wish it were more grab-and-go friendly, this recipe is for you.
In the summer, I love making recipes like lemon bars with graham cracker crust, and I reserve the autumn months for all my comforting pumpkin desserts. My boys always complained that they could not take slices of pie in their packed lunches, which is what inspired me to make these bars. I tried my best to keep them a secret, so that I could surprise my boys when they opened their lunch boxes. It was very difficult, but I pulled it off, and now it is a fall staple.
👩🏽🍳 Why I Love This Recipe
Vegan pumpkin pie bars have all the classic pumpkin pie flavors I want in a fall dessert, with some extra nutritional value from the ingredients in the crust. Oats and almond flour add fiber and protein while pumpkin provides plenty of vitamin A. From the perspective of a health coach, I appreciate that desserts, especially those associated with colder months, are meant to be indulgent. This recipe allows me to capture all the decadence of a classic pumpkin pie, while using some clever plant-based swaps.
Making vegan pumpkin pie bars starts with pulsing oats, almond flour, ground flax, almond butter, maple syrup, and salt into a crumbly crust mixture. I press that into a parchment-lined pan and bake it before adding the pumpkin filling made from pumpkin puree, coconut milk, maple syrup, date sugar, arrowroot, pumpkin pie spice, and salt. After another bake, I let the bars cool completely and refrigerate them for at least 4 hours so the filling can firm up before I cut them into squares.
I love how easy and convenient dessert bars like this one are to serve at a gathering. Over the last few years, I have made them for class parties, informal dinners, Thanksgiving celebrations, Halloween parties, and bake sales. Last year, I placed a few into a small container as I was hurriedly packing my handbag and preparing for a long day of running errands. I only had a minute to myself as I waited in my car at school pickup.
As soon as my boys got in the car, they smelled the bars instantly and asked if I had eaten some without them. I was considering telling a lie, but my eldest pointed to a smear of pumpkin filling on my face. Luckily, there were still a few left at home for them. If pumpkin pie is a holiday tradition in your family, I think these bars are a way to serve those familiar flavors.
🥘 Ingredients
I use a combination of pantry staples and warm spices to create my vegan pumpkin pie bars. This is everything I need to produce a crust and filling that work together in every bite:
For the crust
Gluten-free oats: I use certified gluten-free oats when I need the bars to remain gluten-free.
Blanched almond flour: This adds a tender texture and nutty flavor. I prefer blanched almond flour rather than almond meal for this crust.
Raw almond butter: I use this for its mild flavor and smooth texture, and to help bind the crust.
Ground flaxseed: This adds texture and helps the crust hold together.
Maple syrup: I include this for sweetness and to help bring the crust together.
Salt: A small amount balances the sweetness of the crust.
For the filling
Pumpkin puree: I use canned pumpkin puree for convenience, although a homemade puree can work too.
Full-fat coconut milk: This has a creamy texture, which helps create a rich pumpkin filling.
Maple syrup: This adds natural sweetness and moisture.
Date sugar: I use this to add another layer of sweetness to the filling. Coconut sugar or brown sugar can also be used.
Arrowroot powder: This works as a thickener and firms up the pumpkin layer once chilled.
Pumpkin pie spice: This brings the familiar pumpkin pie flavor to the dessert.
Salt: A little salt helps balance the sweetness and enhance the flavor of the spices.
🔪 How To Make
I make these vegan pumpkin pie bars in 2 main stages. This is how I do it:
Combine crust ingredients: First, I preheat the oven to 350F. I add the oats, almond flour, ground flax, almond butter, maple syrup, and salt to my food processor
Pulse: Then I pulse it until the mixture becomes crumbly.
Place crust in pan: I press the mixture firmly into a parchment-lined 8×8 inch pan.
Bake: After that, I bake it for 20 minutes.
Making the Pumpkin Filling
Combine ingredients for filling: While the crust bakes, I combine the pumpkin puree, full-fat coconut milk, maple syrup, date sugar, arrowroot powder, pumpkin pie spice, and salt in the food processor. I pulse until the filling is smooth and well blended.
Pour into crust: Once the baked crust has cooled, I pour the pumpkin filling over the top.
Spread: I spread the filling in an even layer.
Bake then chill: I bake the bars at 350F for 50-60 minutes, then allow them to cool completely at room temperature. When the bars are cool, I cover the pan and place it in the refrigerator to chill for at least 4 hours. As soon as the bars are set, I remove them from the pan and cut them into 9 squares.
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin pie bars recipe is to let them chill overnight whenever possible. The pumpkin filling is still soft when the bars first come out of the oven, and even after cooling at room temperature, they need several hours in the refrigerator to firm up. That extra chilling time makes a huge difference when I want clean slices that hold their shape.
Other Tips To Keep In Mind:
- Use parchment: I line the pan with parchment and leave some overhang on the sides so I can lift the entire chilled square out before cutting.
- Tap before baking: I gently tap the pan on the counter to settle the filling and remove air bubbles. This ensures a smooth texture.
- Fix dry crust: If the crust mixture looks unusually dry and does not press together easily, I add another tablespoon of almond butter before pressing it into the pan.
- Choose full fat: I use full-fat canned coconut milk for the pumpkin layer since a thinner plant milk will not create the same creamy filling.
- Cut cold: I cut the bars straight from the refrigerator with a sharp knife for cleaner edges. Wiping the blade between cuts also keeps the pumpkin layer neat.
📖 Variations
These are 3 ways I like dressing up these vegan pumpkin pie bars, depending on what I am serving and who is coming over for dessert:
Pecan crunch: I sprinkle 1/2 cup of finely chopped pecans over the pumpkin filling before baking for a nutty topping that pairs especially well with the oat and almond crust. I like making this when I can’t decide between pumpkin pie or pecan pie for Thanksgiving.
Chocolate pumpkin: I fold 1/2 cup of dairy-free mini chocolate chips into the pumpkin pie filling before pouring it over the crust. The chocolate adds little pockets of sweetness that my kids always get excited about.
Caramel swirl: After the bars have baked and cooled, I drizzle vegan caramel sauce over the top in squiggly lines and then allow it to set in the fridge. You can also sprinkle some flaky sea salt over the top for a rich salted caramel dessert.
🍽 Serving Suggestions
If you want to make these vegan pumpkin pie bars as part of a fall dessert spread, serve them with another attractive dessert like a layered vegan pumpkin dessert. Or you could keep it simple with a healthy pumpkin smoothie.
Last Halloween I made these bars in anticipation of Thanksgiving. I decided to combine some of my favorite desserts from the 2 holidays and made funny face Halloween apples along with vegan millionaire shortbread and a few Halloween monster cookies. I kept the drinks simple and served chilled vegan horchata with similar warm spices, while most of the kids opted for protein hot chocolate.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the pumpkin bars in an airtight container or cover the pan tightly and keep them refrigerated for up to 4 days.
Freezing: I do not recommend freezing these bars as the crust loses its slight crunch after thawing.
Reheating: I serve these bars chilled, so there is no need to reheat them.
❓Recipe FAQS
Can I use homemade pumpkin puree for these bars?
Yes, you can! When I do this, I make sure the puree has a similar thick consistency to canned pumpkin since excess moisture can affect how firmly the filling sets. If my homemade puree is very watery, I drain off excess liquid, or cook it down on the stovetop and let it cool before using it.
How can I make my own pumpkin pie spice?
If I do not have pumpkin pie spice on hand, I mix 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves. This makes enough for this recipe with a little left over. I whisk the spices together before adding them to the pumpkin filling so the flavors are distributed throughout the bars.
How do I fix a pumpkin pie bar crust that is too loose?
When my crust mixture seems too loose and does not hold together when pressed into the pan, I add 1 tablespoon of almond flour or ground flaxseed at a time and pulse again until the mixture becomes crumbly and holds together when pressed between my fingers. I avoid adding too much at once since the crust can become dry and difficult to press into the pan.
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🎥 Video
Vegan Pumpkin Pie Bars
I am always ready and excited for pumpkin season, and these vegan pumpkin pie bars are one of my favorite ways to turn a classic fall dessert into a handheld treat. I layer creamy pumpkin pie filling over a crunchy oat and almond crust, then finish the bars with coconut whipped cream.
Servings: 9
Calories: 241kcal
Ingredients
For the Crust
- 1 cup gluten-free oats
- 1 cup blanched almond flour
- 1/4 cup raw almond butter
- 1/4 cup ground flax seed
- 3 tbsp organic maple syrup
- 1/4 tsp salt
For the Pumpkin Filling
- 3 cups pumpkin puree
- 1/4 cup coconut milk full fat in can
- 1/4 cup maple syrup
- 1/4 cup date sugar
- 2 tbsp arrowroot powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Equipment
- 9X9 Baking Dish
- Measuring Cups and Spoons
Instructions
- Preheat oven to 350 F.
- Combine oats, almond flour, flax, almond butter, maple syrup, and salt in a food processor. Pulse until it becomes a crumbly texture.
- Line an 8 x 8 inch square pan with parchment paper. Press the crust evenly into the pan. Bake at 350 F for 20 minutes.
- While the crust is baking, combine the pumpkin puree, coconut milk, maple syrup, arrowroot powder, pumpkin pie spice, and salt in the food processor. Pulse to combine.
- When the crust comes out of the oven, allow it to cool. Then pour the pumpkin pie filling on top. Spread evenly. Lightly tap the pan on the counter to even out the filling and remove any bubbles.
- Bake at 350 F for 50-60 minutes. When the pie comes out of the oven it will need to cool completely. After allowing the pie to cool completely at room temperature, cover and transfer to the refrigerator and allow to set for at least 4 hours. If making this pie in advance allow to sit overnight. The more time you allow the pie to set the less runny it will be. Overnight works best.
- When the pie has cooled completely carefully pull the ends of the parchment paper to remove the pie from the pan. Using a sharp knife cut the ends off of each side creating a smooth finish. Measure 2.5 inches across the left side and bottom of the large square. Gently use a knife to measure across and over creating a grid on the top of the large square, then firmly press your knife on the lines to cut 9 even squares.
- Serve topped with coconut whipped cream and a sprinkle of pumpkin pie spice on top.
Notes
- My #1 Secret Tip for this vegan pumpkin pie bars recipe is to let them chill overnight whenever possible. The pumpkin filling is still soft when the bars first come out of the oven, and even after cooling at room temperature, they need several hours in the refrigerator to firm up. That extra chilling time makes a huge difference when I want clean slices that hold their shape.
- Use parchment: I line the pan with parchment and leave some overhang on the sides so I can lift the entire chilled square out before cutting.
- Tap before baking: I gently tap the pan on the counter to settle the filling and remove air bubbles. This ensures a smooth texture.
- Fix dry crust: If the crust mixture looks unusually dry and does not press together easily, I add another tablespoon of almond butter before pressing it into the pan.
- Choose full fat: I use full-fat canned coconut milk for the pumpkin layer since a thinner plant milk will not create the same creamy filling.
- Cut cold: I cut the bars straight from the refrigerator with a sharp knife for cleaner edges. Wiping the blade between cuts also keeps the pumpkin layer neat.
Nutrition
Calories: 241kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 211mg | Potassium: 305mg | Fiber: 6g | Sugar: 16g | Vitamin A: 12710IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg
Hi. Would 3 cups of pumpkin be 2 cans?
Yes, that might help. I also use a glass Pyrex pan, and often forget to lower the temp by 25 degrees to compensate.
5 stars for the filling! I did not love the crust, though–it was dry and not as delicious as what I was hoping for. Plus it burned on the bottom–70-80 minutes in the oven seems like too much for a crust with so much almond flour + almond butter. Next time I would look for a different crust to go with the awesome filling. Thanks!
I’m sorry to hear the crust burnt for you. If you’d like to add more moisture you can increase the amount of almond butter next time.
Yes, that might help. I also use a glass Pyrex pan, and often forget to lower the temp by 25 degrees to compensate.
I really love that you mixed the ingredients in your food processor. It’s much easier that way. The bars look and sound wonderful.
Love the idea of pumpkin pie bars! These look decadent, especially with that coconut whipped cream.
These pumpkin pie bars look fantastic. I wouldn’t even tell anyone they were gluten-free, I bet noone would ever notice. That filling looks to die for.
These Pumpkin Pie Bars looks so delicious! I love that they are vegan + GF! Perfect for the Fall season!