Spiced Vegan Pumpkin Pie Bars

Welcome to the ultimate autumn treat! These
Vegan Pumpkin Pie Bars offer all the beloved flavors of a
traditional pumpkin pie without the fuss or dairy. Crafted with a
delightful homemade almond flour crust, they provide a perfect, sturdy base
for the incredibly creamy, dairy-free pumpkin filling. Ideal for any fall
gathering, holiday celebration, or simply a cozy evening, these bars are
incredibly easy to prepare and guaranteed to impress. Serve them as they are
for a satisfying bite, or elevate them with a dollop of luscious coconut
cream for an extra touch of indulgence. Dive into a world of rich, spiced
pumpkin goodness – these bars are an absolute must-try!
Jump to Recipe

The Easiest Way to Enjoy Pumpkin Pie Flavor This Fall

If you’re seeking a convenient yet utterly delicious fall dessert, look no
further. These plant-based pumpkin pie bars are a game-changer, delivering
the quintessential taste of pumpkin pie with significantly less effort.
Forget the complexities of traditional pie crusts; our simple, homemade
almond flour crust bakes up beautifully, offering a fantastic texture that
perfectly complements the smooth and creamy pumpkin filling. Each bar is
generously seasoned with an abundance of warming pumpkin spice, creating a
dessert that is both comforting and sophisticated.

Beyond their incredible taste, these bars offer a delightful twist on a
classic. The filling, rich and velvety, is made entirely dairy-free, making
them suitable for a wider range of dietary preferences. We’ve even added a
hint of cinnamon sugar on top for that extra sparkle and a subtle crunch
that enhances every bite. These bars are not just a dessert; they are a
celebration of autumn, a testament to how simple ingredients can come
together to create something truly irresistible. Prepare to fall in love
with your new favorite Thanksgiving treat!

Why Vegan Pumpkin Pie Bars Are Your Go-To Holiday Dessert

Subtly spiced, perfectly sweet, and wonderfully easy to prepare, these
vegan pumpkin pie bars are designed for all your holiday gatherings and
Thanksgiving feasts. Imagine savoring all the rich, comforting flavor of a
classic pumpkin pie, but without the time-consuming and often tricky process
of crafting a traditional pie crust. Our ingenious almond flour base
provides a delightful, slightly nutty crunch that perfectly contrasts the
silky pumpkin layer, making these bars not only simple to make but also a
texture sensation.

What’s not to love about a dessert that caters to various dietary needs
without compromising on taste? Being entirely plant-based, these bars are a
fantastic option for those following a vegan diet or anyone with dairy
sensitivities. They are also incredibly versatile; you can easily adapt them
to be gluten-free, nut-free, or oil-free with a few simple substitutions,
ensuring everyone at your table can enjoy a slice of autumn bliss. Their
convenient bar format also makes them much easier to serve and enjoy at
parties, eliminating the need for plates and forks if you’re going for a
more casual setting.

Vegan Pumpkin Pie Bars

★★★★★

5 from 44 votes

By:
Vegan Richa

Prep:

15 minutes

Cook:

1 hour

Chilling:

1 hour

Total:

2 hours

15 minutes

Servings:
6

Course:
Dessert, Snack

Cuisine:
American

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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!

Ingredients

For the crust

1/2
cup
almond flour
1/2
cup
all-purpose flour
1/4
tsp
salt
1/4
tsp
cinnamon
2.5
tbsp
brown sugar or coconut sugar
2.5-3
tbsp
oil,
or melted vegan butter

For the Pumpkin Layer:

1
cup
pumpkin puree,
not pumpkin pie mix
1/3
cup
cashews
,
soaked in hot water for at least 20 minutes.
1/4
cup
maple syrup
2
tsp
cornstarch,
or tapioca starch
1/8
tsp
salt
1/2
tsp
vanilla extract
1
tsp
pumpkin pie spice

Instructions

Prepare the Crust: In a
medium bowl, combine the almond flour,
all-purpose flour, salt, cinnamon, and brown
or coconut sugar. Mix these dry ingredients
thoroughly until well combined.
Form the Crust Base: Add
the oil (or melted vegan butter) to the dry
mixture. Use your hands or a fork to mix
until the ingredients resemble coarse crumbs.
The mixture should be slightly sticky and
hold together when pressed. If it feels too
crumbly, add a few drops of non-dairy milk
to help it bind. It won’t be overly sticky,
but it will come together beautifully during
baking.
Press into Pan: Line a
9×5 inch loaf pan with parchment paper,
leaving an overhang on the sides for easy
removal later. Transfer the crust mixture
into the prepared pan and press it down
firmly and evenly across the bottom using a
spatula or the back of a spoon. This creates
a compact and delicious base.
Pre-bake the Crust:
Preheat your oven to 350°F (175°C). Bake the
pressed crust for 10 minutes. While it
bakes, begin preparing the pumpkin pie
filling.
Prepare the Pumpkin Filling:
In a high-speed blender, combine the pumpkin
puree, soaked cashews (drained), maple
syrup, cornstarch (or tapioca starch), salt,
vanilla extract, and pumpkin pie spice.
Blend until the mixture is completely smooth
and creamy. Ensure there are no cashew
pieces remaining for the best texture.
Adjust Consistency:
Depending on your blender’s power and the
moisture content of your pumpkin puree, you
might need to add 1-2 tablespoons of
non-dairy milk (such as almond or soy milk)
to achieve a perfectly smooth and pourable
consistency for the filling.
Add Filling and Topping:
Carefully remove the loaf pan with the
pre-baked crust from the oven. Pour the
blended pumpkin mixture over the crust and
spread it evenly with a spatula. For an
optional cinnamon sugar topping, sprinkle 2
teaspoons of sugar mixed with 1/2 teaspoon
of cinnamon over the pumpkin layer.
Bake the Bars: Return the
loaf pan to the oven and bake for 35-45
minutes. The bars are ready when the top
layer is set and the center of the pumpkin
layer no longer jiggles when gently
shaken.
Cool Completely: Once
baked, remove the pan from the oven and
allow the bars to cool completely at room
temperature. This is crucial for them to set
properly.
Chill and Serve: Once
cooled, transfer the loaf pan to the
refrigerator and chill the bars for at least
one hour. Chilling allows them to firm up
perfectly for clean slicing. After chilling,
lift the bars out using the parchment paper
overhang, slice into desired portions, and
serve. The bars can be stored in the
refrigerator for up to 5 days.

Video

Notes

For a Gluten-Free version,
substitute the all-purpose flour in the crust with an
equal amount of oat flour or a certified gluten-free
all-purpose flour blend.
To make these bars Nut-Free, replace
the cashews in the pumpkin filling with 1/3 cup
full-fat coconut cream (from a can, chilled, only the
thick cream part) and increase the cornstarch to 4
teaspoons. For the crust, use a preferred nut-free
pie crust recipe or a blend of all-purpose flour and
oat flour.
For an Oil-Free crust, use 2
tablespoons of smooth almond butter and add a few
teaspoons of maple syrup to achieve the desired
crumbly-yet-sticky consistency.
If you don’t have pumpkin pie spice on hand, you can
easily make your own: combine 1/2 teaspoon of ground
cinnamon with 1/8 teaspoon each of ground ginger,
nutmeg, cloves, and cardamom.
These delicious bars can be stored in an airtight
container in the refrigerator for up to 5 days. For
longer storage, they can also be frozen (see
“Storage” section below for more details).

Nutrition

Calories: 254kcal,
Carbohydrates: 30g,
Protein: 5g,
Fat: 14g,
Saturated Fat: 1g,
Sodium: 63mg,
Potassium: 173mg,
Fiber: 3g,
Sugar: 14g,
Vitamin A: 6355IU,
Vitamin C: 2mg,
Calcium: 49mg,
Iron: 2mg

Nutrition information is automatically calculated, so should
only be used as an approximation.

Did you make this recipe? Rate and comment below!

Key Ingredients for These Delicious Vegan Pumpkin Pie Bars

Crafting the perfect vegan pumpkin pie bar starts with understanding the
role of each ingredient. We’ve carefully selected components that deliver
both incredible flavor and satisfying texture, all while keeping them
entirely plant-based.

For the Crust: Our signature crust combines
almond flour and all-purpose flour to
create a tender yet sturdy base. The almond flour adds a subtle nutty
flavor and helps achieve that desirable crumbly-yet-firm texture.
Sweetness and Spice in the Crust: A touch of
coconut sugar provides a gentle sweetness,
complementing the flours without overpowering. You can easily substitute
this with brown sugar for a similar depth of flavor. A hint of
cinnamon and salt balances the crust,
enhancing its overall taste profile.
Binding the Crust: A modest amount of
oil (or melted vegan butter) is crucial for binding
the crust ingredients together, ensuring it holds its shape beautifully
after baking.
For the Creamy Pumpkin Layer: The heart of these bars
is pumpkin puree. Make sure to use pure pumpkin puree,
not pumpkin pie mix, as the latter already contains added sugars and
spices. You can use store-bought or homemade puree.
Dairy-Free Creaminess: Cashews are
the secret to achieving an incredibly smooth and rich dairy-free
filling. Soaking them in hot water for at least 20 minutes (or overnight
in cold water) is essential for them to blend into a silky consistency.
Natural Sweetener: Maple syrup adds a
natural, warm sweetness that perfectly complements the pumpkin’s earthy
notes. Its liquid form also helps achieve the desired filling texture.
Thickening Agent: Cornstarch (or
tapioca starch) acts as a thickening agent, ensuring the pumpkin filling
sets beautifully as it bakes, giving you firm, sliceable bars.
Essential Flavor Boosters: It wouldn’t be pumpkin pie
without the classic warming blend of
pumpkin pie spice and a generous splash of
vanilla extract. These spices infuse the filling with
that unmistakable autumnal aroma and taste.

Dietary Adaptations:

For a gluten-free crust, swap the all-purpose flour
for oat flour or a reliable gluten-free baking blend.
For a nut-free option, replace cashews in the filling
with full-fat coconut cream and adjust cornstarch. For the crust, use a
nut-free flour blend.
To make them oil-free, use smooth almond butter in the
crust and a few extra teaspoons of maple syrup for binding.

Essential Tips & Variations for Perfect Pumpkin Pie Bars

Achieving bakery-quality vegan pumpkin pie bars is simple with these expert
tips and adaptable variations.

Serving Suggestions: These bars are delightful on
their own, but for an extra layer of decadence, top them with a generous
dollop of whipped coconut cream or your favorite vegan whipped topping. A
light dusting of cinnamon or nutmeg also adds a beautiful finish.
Achieving Ultimate Creaminess: The key to a
velvety-smooth pumpkin filling lies in thoroughly blending the cashews.
Make sure they are completely broken down into a creamy consistency. Soaking
them in hot water for at least 20 minutes before blending helps immensely.
Alternatively, you can soak them in cold water in the fridge overnight.
Homemade Pumpkin Pie Spice: No pumpkin pie spice? No
problem! Create your own aromatic blend by combining 1/2 teaspoon of
ground cinnamon with 1/8 teaspoon each of ground ginger, nutmeg, cloves,
and cardamom. This homemade mix will provide a fresh and vibrant flavor.
Plan Ahead for Chilling: For the best texture and clean
slices, it’s crucial to allow ample chilling time. Prepare this recipe
ahead of time, as the bars need at least an hour (or preferably longer)
in the refrigerator to firm up properly.
Scaling the Recipe: This recipe is designed for a
standard 9×5 inch loaf pan, yielding perfectly portioned bars. If you’re
hosting a larger gathering, you can easily double the recipe and bake it
in a 9×13 inch baking dish. Adjust baking times slightly if using a
larger pan – the filling should still be set in the center.
Perfecting the Crust: When pressing the crust into the
pan, ensure it’s packed down firmly and evenly. This prevents it from
crumbling excessively when sliced and creates a satisfying base for the
creamy filling.
Don’t Overbake the Filling: Keep an eye on the pumpkin
layer during the final bake. It’s done when the edges are set and the
center no longer jiggles. Overbaking can lead to a dry or cracked
filling.

Step-by-Step Guide: How to Make Vegan Pumpkin Pie Bars

Follow these straightforward steps to create your own batch of irresistible
vegan pumpkin pie bars.

1. Prepare the Crust:

In a medium-sized mixing bowl, combine the almond flour, all-purpose flour,
salt, cinnamon, and your choice of brown sugar or coconut sugar. Whisk or
stir these dry ingredients thoroughly until they are uniformly mixed. Next,
pour in the oil (or melted vegan butter) and use your hands or a pastry
blender to mix until the mixture resembles coarse crumbs. The consistency
should be slightly sticky, allowing you to press it together. Don’t worry if
it’s not overly cohesive at this stage; it will firm up nicely during
baking. If your mixture feels too dry or crumbly, add a few drops of
non-dairy milk, one at a time, until it reaches the desired texture.

2. Press and Pre-Bake:

Line a 9×5 inch loaf pan with parchment paper, ensuring there’s enough
overhang on the longer sides to easily lift the finished bars out later.
Transfer the prepared crust mixture into this lined pan. Using the back of a
spatula or spoon, press the mixture down firmly and evenly across the bottom
of the pan. This creates a compact and stable base for your pumpkin filling.
Preheat your oven to 350°F (175°C). Once preheated, bake the crust for 10
minutes. While the crust is baking, you can begin preparing the pumpkin pie
layer.

3. Create the Creamy Pumpkin Filling:

In a high-speed blender, combine all the ingredients for the pumpkin layer:
pumpkin puree, drained soaked cashews, maple syrup, cornstarch (or tapioca
starch), salt, vanilla extract, and pumpkin pie spice. Blend these
ingredients until they are completely smooth and creamy. It’s crucial that
the cashews are fully broken down to achieve that luscious, velvety
texture, so blend for a few minutes if necessary. You might need to pause
and scrape down the sides of the blender a few times.

4. Adjust Consistency and Assemble:

As you blend, assess the consistency of the pumpkin mixture. Depending on the
power of your blender and the moisture content of your pumpkin puree, you
may need to add 1-2 tablespoons of non-dairy milk (like almond or soy milk)
to achieve a perfectly smooth and pourable texture. Once the crust has
finished its initial 10-minute bake, carefully remove the loaf pan from the
oven. Pour the beautifully blended pumpkin mixture over the warm crust and
gently spread it out evenly with a spatula. If you wish, create an optional
cinnamon sugar topping by sprinkling a mixture of 2 teaspoons of sugar and
1/2 teaspoon of cinnamon over the top of the pumpkin layer for added flavor
and a delicate crust.

5. Bake to Perfection:

Return the loaf pan to the oven and continue to bake for another 35-45
minutes. The baking time can vary slightly depending on your oven, so keep
an eye on it. The bars are done when the top layer appears set and a gentle
shake of the pan indicates that the center of the pumpkin layer is no longer
jiggly. Once baked, remove the loaf pan from the oven and place it on a
wire rack to cool completely at room temperature. This cooling process is
essential for the bars to properly set and prevent cracking.

How to Store Your Delicious Vegan Pumpkin Pie Bars

Proper storage ensures your vegan pumpkin pie bars remain fresh and
delicious for as long as possible.

Refrigeration: Once completely cooled, slice the bars
and store them in an airtight container in the refrigerator for up to 5
days. The cool temperature helps maintain their firm texture and fresh
flavor.
Freezing for Longer Storage: These bars freeze
exceptionally well! To freeze, ensure they are thoroughly cooled and
chilled. Wrap individual bars tightly in plastic wrap, then place them in
a freezer-safe airtight container or freezer bag. They can be stored in
the freezer for up to 2-3 months. Thaw frozen bars in the refrigerator
overnight or at room temperature for a few hours before serving.
Preventing Dryness: Always store the bars in an
airtight container to prevent them from drying out or absorbing odors
from other foods in your refrigerator.

Explore More Irresistible Vegan Pumpkin Recipes

If you’ve enjoyed these vegan pumpkin pie bars, you’ll love exploring other
delightful pumpkin-infused recipes from our collection. Pumpkin is an
incredibly versatile ingredient, perfect for both sweet and savory
creations, especially during the fall season. Here are some more of our
favorite plant-based pumpkin treats to inspire your baking:

Pumpkin Carrot Bread:
A wonderfully moist and spiced loaf, blending the earthy sweetness of
pumpkin with the subtle crunch of carrots for a delightful breakfast or
snack.
Gluten-Free Pumpkin Bread with Cranberries:
A fantastic option for those avoiding gluten, this bread is packed with
autumnal flavors and tangy cranberries, perfect for a cozy afternoon.
Pumpkin Cinnamon Rolls:
Soft, fluffy rolls swirled with a rich pumpkin and cinnamon filling,
topped with a sweet glaze – an absolute indulgence for brunch or dessert.
Gluten-Free Yeast-Free Pumpkin Cinnamon Rolls with Pumpkin Caramel:
An innovative take on classic cinnamon rolls, these are perfect for those
with yeast sensitivities, featuring a delectable pumpkin caramel sauce.
1 Bowl Pumpkin Cream Cheese Muffins:
Effortlessly delicious, these muffins come together in a single bowl,
offering a delightful blend of pumpkin spice and a creamy vegan cream
cheese swirl.
Pumpkin Cinnamon Swirl Sandwich Bread:
A beautiful and aromatic bread, featuring swirls of cinnamon and pumpkin,
perfect for toast, sandwiches, or simply enjoyed on its own.
Pumpkin Baked Oatmeal:
A comforting and wholesome breakfast option, combining the goodness of
oats with the warming flavors of pumpkin and spices, baked to perfection.