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5.0 from 126 votes

Vegan Pumpkin Pie Bars

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!

Prep Time
15 mins
Cook Time
1 hr
Chilling
1 hr
Total Time
2 hrs 15 mins
Servings: 6
Calories: 254 kcal
Course: Dessert , Snacks
Cuisine: American

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

    Cup of Yum
  1. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined.
  2. 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.
  3. Transfer this mixture to a parchment lined 9x5 inch loaf pan, and press evenly using a spatula.
  4. Bake at 350 degrees F for 10 minutes. Meanwhile, make the pumpkin pie layer.
  5. Filling: Blend all of the ingredients untl the cashews are broken down and already creamy.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the loaf pan from the oven and let it cool completely before removing from the pan.
  10. 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 Glutenfree, use oat flour or a gf blend instead of all purpose flour
  • For Nutfree, use coconut cream instead of cashews in the pumpkin filling and add 2 tsp more cornstarch. For the crust, use a regular pie crust of choice (flour, oil/vegan butter) 
  • for Oilfree, use 2 tbsp smooth almond butter and a few tsp maple syrup
  • If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamomThese bars can be stored in the refrigerator for 5 days

Nutrition Information

Calories 254kcal (13%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 63mg (3%) Potassium 173mg (5%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 6355IU (127%) Vitamin C 2mg (2%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 254

% 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.