Vegan Pumpkin Pie Bars: A Spiced Gluten Free Fall Recipe

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Rich, smooth, and perfectly spiced, these Vegan pumpkin pie bars capture everything to love about traditional pumpkin pie, but in a portable, snackable bar form. They’re vegan, gluten free, soy-free, and absolutely packed with a cozy fall flavor. With a creamy pumpkin filling over a nutty oat-almond crust and finished with a sweet coconut glaze, this gluten free fall recipe makes the perfect fall dessert or afternoon snack for anyone craving a taste of autumn.

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Why These Vegan Pumpkin Pie Bars Are Special

Traditional pumpkin pie might be a holiday staple, but these vegan pumpkin pie bars turn that classic into something easier, lighter, and more inclusive. The base is tender yet sturdy thanks to a blend of oat flour and almond flour, creating a nutty foundation that perfectly complements the creamy pumpkin filling.

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Each bite delivers the warm spice and velvety texture of pumpkin pie without dairy, eggs, gluten, or soy. Coconut milk adds richness and moisture, while pumpkin pie spice infuses the filling with cinnamon, ginger, nutmeg, cloves, and cardamom. Finished with a silky coconut glaze, these bars are sweet, satisfying, and beautifully balanced.

Whether served chilled for dessert or at room temperature as a snack, these gluten free vegan pumpkin pie bars will impress even the most traditional dessert lovers.

Ingredients for a Gluten Free Pumpkin Dessert

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For the Base

• 1 cup (120g) oat flour
• ¾ cup (75g) almond flour
• 2 tbsp (25g) light brown sugar
• 6 tbsp (90ml) melted coconut oil
• 2 tbsp (30ml) water
• 1 tsp (4g) baking powder
• ¼ tsp (2g) salt

For the Filling

• 1 (15 oz) can (400ml) pumpkin puree
• 3 tbsp (24g) cornstarch
• 1 cup (235ml) full-fat coconut milk
• ⅔ cup (135g) light brown sugar
• ½ tsp (3g) salt
• 1 tbsp (15ml) vanilla extract
• 2½ tsp (5g) pumpkin pie spice

For the Glaze

• 1¼ cups (150g) powdered sugar
• 2–3 tbsp (30–45ml) coconut milk
• Pinch of salt

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Homemade Pumpkin Pie Spice

If there isn’t a jar on hand, it’s easy to mix some up.

• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom

This spice mix adds warmth and depth, enhancing the pumpkin’s natural sweetness and aroma.

Step-by-Step Instructions for a Gluten Free Fall Recipe

1. Prepare the Pan and Oven

Preheat the oven to 325°F (160°C). Grease and line an 8” x 8” (20 x 20cm) baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.

2. Make the Base

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In a large bowl, combine oat flour, almond flour, brown sugar, baking powder, and salt. Mix well. Add the melted coconut oil and water and stir until a soft crumble forms.

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Press this mixture firmly into the bottom of the prepared pan, smoothing it into an even layer. Bake for 12–15 minutes, until the edges turn lightly golden and the crust is just firm.

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Tip: This blind baking step is key; it prevents a soggy crust and helps keep the bars structurally sound.

3. Blend the Pumpkin Filling

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In a blender, combine the pumpkin puree, coconut milk, and brown sugar. Blend until smooth. Add cornstarch, vanilla, salt, and pumpkin pie spice. Continue blending on low speed until fully combined and creamy. The mixture should look glossy and pale orange.

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Pour the filling over the hot crust, spreading it evenly with a spatula.

4. Bake the Bars

Return the pan to the oven and bake for 50–60 minutes, until the edges are firm, the top looks dull, and the center only slightly jiggles when shaken.

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Tip: Resist the temptation to increase the heat. These bars bake “low and slow,” which helps the filling set without cracking or burning. If the edges start to brown too quickly, cover loosely with perforated foil.

Cool completely in the pan before removing. Once cooled, refrigerate for at least 2 hours to help them firm up for slicing.

5. Make the Coconut Glaze

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In a small bowl, whisk powdered sugar with 2–3 tablespoons of coconut milk and a pinch of salt until smooth. The glaze should be thick but pourable.

For the prettiest finish, slice the bars first, then drizzle the glaze over them in thin stripes. Alternatively, top with a dusting of powdered sugar or a dollop of vegan whipped cream for an elegant touch.

Tips for Perfect Vegan Pumpkin Pie Bars

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Use Full-Fat Coconut Milk: The creaminess of these vegan pumpkin pie bars depends on the fat structure of the coconut milk. Avoid “light” varieties. Opt for full-fat or even a mix of half coconut milk and half coconut cream for the richest results.

Don’t Skip the Blind Bake: Blind baking ensures the base stays crisp and crumbly beneath the silky pumpkin layer. Even a short 12–15 minute bake can make all the difference.

Bake Low and Slow: Pumpkin custards benefit from gentle baking. A moderate temperature gives the filling time to set evenly, avoiding cracks and ensuring a luscious, custardy texture.

Storing the Bars: These bars will keep beautifully in the fridge for up to 3 days, so they are perfect for make-ahead desserts or snacks. They can also be frozen for up to 1 month (without glaze). Thaw overnight in the refrigerator before serving.

Pumpkin Pie Bars Recipe Highlights

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• Vegan, gluten free, and soy free.
• Creamy pumpkin filling with hints of vanilla and spice.
• Nutty, tender crust from oat and almond flours.
• Sweet coconut glaze for a perfect finishing touch.
• Make-ahead friendly. It stores well in the fridge or freeze.

The Perfect Fall Dessert or Snack

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This vegan pumpkin pie bars recipe is a dream for autumn gatherings, holiday spreads, or cozy afternoon treats. Each bar feels indulgent yet wholesome, balancing earthy pumpkin, coconut creaminess, and a buttery, nutty crust.

Serve chilled for a firm, creamy bite or slightly warm for a softer, custard-like texture. Pair with a mug of oat milk latte or chai for a snack that tastes like a warm fall hug.

The bar-shaped format also makes them perfect for sharing at potlucks, bake sales, or as a grab-and-go treat when that pumpkin craving hits.

Vegan pumpkin pie bars prove that comfort food doesn’t need butter, flour, or eggs to be irresistibly delicious. From the spiced filling to the coconut glaze, every bite delivers a cozy fall flavor in a treat that’s equal parts wholesome and indulgent. Whether enjoyed as a fall dessert or snack, this vegan fall recipe is one more reason why pumpkin season just keeps getting better.

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Vegan Pumpkin Pie Bars

Savor the cozy taste of fall with these Vegan Pumpkin Pie Bars! Creamy, spiced, and gluten-free, they’re a delicious twist on classic pumpkin pie. Perfect for autumn gatherings or an easy Thanksgiving dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 bars

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 cups oat flour
• 3/4 cup almond flour
• 2 tbsp light brown sugar
• 6 tbsp coconut oil melted
• 2 tbsp water
• 1 tsp baking powder
• ¼ tsp salt
• 1 can pumpkin puree
• 3 tbsp cornstarch
• 1 cup coconut milk full fat
• 2/3 cup light brown sugar
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 2 ½ tsp pumpkin pie spice
• 1 1/4 cups powdered sugar
• 2-3 tbsp coconut milk
• Pinch salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom

Method

 

1. Grease and line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 325° F/160C.
2. Make base:
3. In a large bowl, combine flours, brown sugar, baking powder, and salt. Stir to combine.
4. Add the oil and water. Stir until a soft crumble forms.
5. Press mixture into pan. Pat into an even layer.
6. Bake for 12-15 minutes until just firm and golden at the edges.
7. In a blender, combine the pumpkin puree, coconut milk, and brown sugar. Puree until smooth.
8. Add the cornstarch, vanilla, sugar, salt, and spices.
9. Blend on low speed until completely combined, smooth, and pale orange.
10. Pour on top of hot base and level out.
11. Bake for 50-60 minutes until firm on the edges when jiggled and not moving in the center, and dull on top.
12. Cool in pan completely before removing.
13. Combine the powdered sugar with just enough coconut milk and a pinch of salt to make a very thick glaze.
14. For best results, cut before glazing.
15. Pour the glaze in stripes over the bars just before serving.
16. Alternatively, top with a dusting of powdered sugar or vegan whipped cream.
17. Store in the fridge for up to 3 days. Can be frozen for up to 1 month (without glaze). Defrost gently in fridge overnight.

Notes

Texture/taste Notes: Creamy vegan pumpkin pie bars on a gluten free oat and almond flour base. All the qualities of a perfect pumpkin pie made vegan and gluten free and in a handy portable bar form. Rich and creamy pumpkin filling with coconut and perfectly balanced spices and vanilla sits on a tender but sturdy crust. The natural nuttiness of oat and almond flours balance out the pumpkin and coconut for a dessert you will barely recognize as vegan. All topped with a drizzle of coconut glaze. Perfect for people who like a high filling to crust ratio on their pie.

Coconut milk: Use full fat coconut milk. The creaminess of this recipe relies on the fat structure of a full fat coconut milk or even half coconut milk, half coconut cream.

Blind baking: Blind baking the crust helps keep it crumbly and firm all the way through. Prevent soggy bottoms and structurally unsound bars. The crust does not have to be baked all the way through, just enough to be slightly firm before adding the pumpkin layer.
This is a low and slow bake. Attempting to speed up the baking time at a higher temperature will result in burned edges and an unset center. If the edges of the pumpkin are browning too quickly, move the baking rack away from the heating element and cover with perforated foil (perforated to let the steam out).

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