Vegan Pumpkin Pie Bars
User Reviews
5
Vegan Pumpkin Pie Bars
Description
Vegan Pumpkin Pie Bars combine a lightly spiced, slightly crunchy crust made from almond flour, all-purpose flour, cinnamon, and brown sugar with a smooth pumpkin filling. The filling gains creaminess from soaked cashews blended with pumpkin puree, maple syrup, vanilla, and pumpkin pie spice, thickened with cornstarch. The crust is baked first to create a firm base, then the pumpkin mixture is poured over and baked again briefly until set, allowing the bars to hold their shape.
The bars have a balanced sweetness and gently warm spice notes, with a texture that is creamy from the pumpkin layer and slightly crumbly from the crust. They can be sliced for easy serving and make a convenient alternative to traditional pumpkin pie.
The recipe notes suggest substitutions like oat flour for gluten-free needs, coconut cream for nut-free versions, and almond butter for oil-free crust options. Additionally, a cinnamon sugar topping can add a crunchy finish. These bars can be refrigerated for up to five days, keeping well for a few days after preparation.
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 neutral cooking oil or melted vegan butter, generic cooking oil
For the Pumpkin Layer:
- 1 cup pumpkin not pumpkin pie mix, puree
- 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
- Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined.
- Add the oil/butter and mix in until the mixture resenbles crumbs, and is slightly sticky. If it’s too crumbly, add a few drops of milk to help. 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
Notes
- For gluten-free version, substitute all-purpose flour with oat flour or a gluten-free blend.
- To make nut-free, replace cashews in filling with coconut cream and increase cornstarch by 2 teaspoons; use any preferred vegan pie crust for the base.
- For oil-free crust, use smooth almond butter and a few teaspoons of maple syrup instead of oil.
- If you don't have pumpkin pie spice, combine cinnamon with ground ginger, nutmeg, cloves, and cardamom in small amounts as a substitute.
- Store finished bars in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 63mg | 3% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 6355IU | 127% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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