Go Back
–+ servings
vegan gluten free pumpkin pie bars on a cooling rack

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
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

  • 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).

Tried this recipe?

Let us know how it was!