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4.0 from 84 votes

No Bake Pumpkin Pie Bars

These decadent no bake pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free.

Prep Time
15 mins
Resting Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12
Calories: 291 kcal
Course: Dessert
Cuisine: American

Ingredients

Granola Crust
  • 3 cups granola*
  • 2 Tablespoons solid coconut oil
  • 10 pitted Medjool Dates
Pumpkin Pie Filling
  • 3 Tablespoons melted coconut oil
  • 6 Medjool dates pitted
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ½ cup cashew butter
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt

Instructions

    Cup of Yum
  1. Add granola to a food processor and process until the granola is the size of graham cracker crumbs. Add coconut oil and dates to the food processor and process until mixture is well combined and sticking together.
  2. Pour crust mixture into an 8x8 baking dish lined with parchment paper. Use your hands to press the mixture firmly into an even layer along the bottom of the dish. Place dish in the fridge to allow the crust to harden up.
  3. Wipe out your food processor container, replace blade and add dates to the processor. Process until dates have turned into a sticky paste. A ball might form and this is okay. Just break the ball apart with your hands.
  4. Add remaining pumpkin filling ingredients to the processor (pumpkin, cashew butter, coconut oil, pumpkin pie spice, vanilla, sea salt and cinnamon). Turn on food processor and blend until mixture is completely combined and smooth. There may be a few specks of the dates visible, but the mixture should be smooth.
  5. Grab crust from the fridge and pour pumpkin pie filling over it. Use a spoon or spatula to spread the filling evenly.
  6. Place dish back in the fridge for at least 4-6 hours, but overnight is best. This will give the mixture time to thicken and set up. Once set, remove from the fridge, cut the bars and serve. Top each bar with a dollop of coconut whipped cream for serving if you wish.
  7. Leftovers can be stored in the fridge for up to 4 days.

Notes

  • homemade coconut whipped cream
  • I tested the recipe with 3 different varieties of granola and the crust held together each time. I found the Purely Elizabeth granola worked best. If your crust seems dry and doesn't seem to be holding together well, add another 1-2 Tablespoons of coconut oil.
  • The bars are fabulous on their own, but feel free to spruce them up with a dollop of store-bought or homemade coconut whipped cream.

Nutrition Information

Serving 1bar Calories 291kcal (15%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 6g (30%) Sugar 15g (30%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 291

% Daily Value*

Serving 1bar
Calories 291kcal 15%
Carbohydrates 30g 10%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 6g 30%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.