Vegan Pumpkin Pie Bars with Easy GF Crust
These creamy vegan pumpkin pie bars pack all the cozy flavors of pumpkin pie in a quick, easy-to-make recipe. With a silky filling and gluten-free crust, they’re the perfect, fuss-free fall treat!
Servings 9 - 16 bars
Calories 173kcal
Equipment
- Blender or Food Processor
Ingredients
Crust:
- ¾ cup rolled oats
- ¾ cup almonds
- 1 ½ tablespoons ground flax seeds
- ¼ cup unsweetened applesauce
- 1-2 tablespoons water as needed
- pinch of salt
Filling:
- 1 15-ounce can pumpkin puree
- ½ cup full-fat coconut milk
- ⅓ cup coconut sugar or ⅓ cup maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8 inch baking dish with parchment paper.
- To a food processor or blender, add the oats and almonds and blend until coarsely ground. Then add the remaining crust ingredients and blend until combined. If it seems dry add a tablespoon or two of water and mix again.¾ cup rolled oats, ¾ cup almonds, 1 ½ tablespoons ground flax seeds, ¼ cup unsweetened applesauce, 1-2 tablespoons water, pinch of salt
- Press the crust evenly into the bottom of the baking dish and place in the oven for 10 minutes to bake.
- Meanwhile, make the filling. Rinse out the food processor or blender to remove any remaining crust, then add all filling ingredients to the blender. Blend until smooth. You can also use a large bowl and whisk to combine the filling ingredients instead.1 15-ounce can pumpkin puree, ½ cup full-fat coconut milk, ⅓ cup coconut sugar, 2 tablespoons cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, ¼ teaspoon salt
- When the crust is ready, remove it from the oven and pour the filling over it. Smooth it out with a spatula and return it to the oven to bake for 35-40 minutes until the pumpkin filling just starts to darken on top (careful not to let it darken too much).
- Remove the pumpkin pie bars from the oven and place on a wire rack to cool at room temperature for 30 minutes, then place in the refrigerator for at least one hour to firm up before slicing. Serve chilled.
Notes
No pumpkin pie spice? Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves to replace 2 teaspoons of pumpkin pie spice.
Store leftover pumpkin pie bars covered in the refrigerator for up to 4 days.
Nutrition
Calories: 173kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 82mg | Potassium: 255mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7357IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg