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Vegan Pumpkin Spice Pecan Pie Bars
4.8 from 24 votes

Vegan Pumpkin Spice Pecan Pie Bars

These easy pecan pie bars have a pumpkin spice spin for the best of fall flavors!

Prep Time
10 mins
Cook Time
35 mins
Additional Time
7 hrs
Total Time
7 hrs 45 mins
Servings: 16 Bars
Calories: 147 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 3 tablespoons maple syrup
  • 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
  • 3/4 cup coconut flour sifted (66 grams)
  • 1/2 teaspoon pumpkin pie spice
  • sea salt pinch
For the pecan topping:
  • 2 tablespoons flax meal
  • 5 tablespoons water warm
  • 1 cup pecans (105 grams)
  • 1/2 cup coconut sugar packed
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons coconut oil
  • 1 1/4 teaspoons pumpkin pie spice extract
  • 1/4 teaspoon salt sea salt
  • 1/3 cup pumpkin puree canned

Instructions

    Cup of Yum
  1. Heat your oven to 350 degrees Fahrenheit and line the bottom of an 8x8-inch baking pan with parchment paper, leaving an overhang to use as a handle to get the bars out of the pan once chilled.
  2. In a large bowl, beat the maple syrup and coconut oil together using an electric hand beater until creamy and well combined. Stir in the coconut flour, pumpkin pie spice, and salt until it forms a dough.
  3. Press the dough evenly into the bottom of the pan and bake until the edges are a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Your crust will probably have risen and cracked a little bit when it comes out of the oven; use the back of a small spoon to pack it down so it’s flat and crack-free. Let cool for 1 hour before starting the topping.
  4. As soon as the crust comes out of the oven, whisk the flax meal with the warm water and refrigerate, so the mixture can gel up while the crust is cooling.
  5. In the meantime, place the pecans onto a cookie sheet in a single layer and bake them into the oven until they darken and smell "nutty," about 8-10 minutes. Let cool, roughly chop, and set aside.
  6. Once the crust has cooled, combine the remaining coconut sugar, maple syrup, coconut oil, pumpkin pie spice extract, and salt in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring frequently. Remove from heat. Let the mixture stand at room temperature for 5 minutes.
  7. Add the chilled flax mixture and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
  8. Pour the topping over the crust, using a spoon to spread it out and make sure the sugar mixture and pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
  9. Dollop the canned pumpkin over top of the pecan mixture and use a sharp knife to swirl it around.
  10. Bake until the filling looks set, about 20 minutes. Let stand until it cools down to room temperature. Then, refrigerate for at least 6 hours or overnight.

Nutrition Information

Calories 147kcal (7%) Carbohydrates 15.5g (5%) Protein 1.5g (3%) Fat 10.5g (16%) Saturated Fat 5.4g (27%) Polyunsaturated Fat 1.7g (10%) Monounsaturated Fat 3.1g (16%) Sodium 46.9mg (2%) Potassium 45.8mg (1%) Fiber 3.7g (15%) Sugar 10.9g (22%) Vitamin A 5IU (0%)

Nutrition Facts

Serving: 16 Bars

Amount Per Serving

Calories 147

% Daily Value*

Calories 147kcal 7%
Carbohydrates 15.5g 5%
Protein 1.5g 3%
Fat 10.5g 16%
Saturated Fat 5.4g 27%
Polyunsaturated Fat 1.7g 10%
Monounsaturated Fat 3.1g 16%
Sodium 46.9mg 2%
Potassium 45.8mg 1%
Fiber 3.7g 15%
Sugar 10.9g 22%
Vitamin A 5IU 0%

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