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Amazing Vegan Pumpkin Pie Bars

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Amazing vegan pumpkin pie bars

Pumpkin season is coming in hot! And these vegan pumpkin pie bars need to be front and center. If you’re looking for something to switch up your pumpkin pie then this is it.

These vegan pumpkin pie bars start with a gingersnap cookie crust.

There are plenty of vegan gingersnap cookies at the grocery store. I love a good pie crust and I have a super easy pie crust recipe. However, some people really struggle with pie crust making so this is an easy peasy pie crust and it tastes delish!

The middle is straight up pumpkin pie. I mean what’s not to love.

This pumpkin pie is SO easy. You throw everything into your blender, blend, and pour.

The top is something magical. Everyone needs a crumb topping in their life and this doesn’t disappoint.

The icing drizzle is an optional thing. If you are eating it plain I would go ahead and make it.

If you are going for the ice cream or whip topping then I would say it’s optional.

What do you need for these amazing vegan pumpkin pie bars?

  • Gingersnap cookie crumbs *I use vegan store-bought
  • sugar
  • vegan butter
  • 15 oz can pure pumpkin
  • 1 can coconut milk, canned FULL FAT
  • brown sugar
  • cornstarch
  • cinnamon
  • nutmeg, ground
  • salt
  • vanilla extract
  • oats
  • flour
  • powdered sugar
  • vegan milk

How do you make it?

Preheat your oven to 350 degrees and line an 8×8 pan with foil and spray with oil and set aside.

crust

Take a medium-size bowl and mix your crust ingredients until combined. Pour your crumbs into the prepared pan and press evenly in the pan.

Bake this for 8 minutes and remove it from the oven and set aside.

Take your blender and blend all the pie ingredients until smooth. Pour this pie onto the baked crust.

filling blended

Make your topping, take the empty bowl from the crust and combine all the topping ingredients. Take a pastry cutter and cut the cold vegan butter into the mixture evenly as you can.

topping

Then take the topping and crumble it evenly as you can on the top of the pumpkin pie filling.

Bake in the preheated oven for 60-65 minutes.

cooked pumpkin pie bars

Remove from oven and let come to room temp now you can add the drizzle.

Now you can place it in the fridge until ready to serve.

You can skip the drizzle topping if you would like.

Serve with vegan whip topping or vegan ice cream.

pumpkin pie bars cut
vegan pumpkin pie bars

Amazing Vegan Pumpkin Pie Bars

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 8 hours
Total Time: 9 hours 15 minutes

These vegan pumpkin pie bars are an amazing twist on pumpkin pie. They can be eaten with a dollop of whip creamed, ice cream, or just plain.

Ingredients

Crust

  • 1 1/4 cup Gingersnap cookie crumbs *I use vegan store-bought
  • 1 TB sugar
  • 1/4 cup vegan butter, melted

Pumpkin filling

  • 1 15 oz can pure pumpkin
  • 1 13.5 oz can coconut milk, canned FULL FAT
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ginger, ground
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp salt
  • 1.5 tsp vanilla extract

Topping

  • 1/2 cup oats
  • 1/4 brown sugar
  • 1/4 tsp cinnamon
  • 1/4 cup flour
  • 1/4 cup vegan butter, cold

Drizzle

  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 TB vegan milk- more or less depending on the thickness you want

Instructions

  1. Preheat your oven to 350 degrees and line an 8x8 pan with foil and spray with oil and set aside.
  2. Take a medium-size bowl and mix your crust ingredients until combined. Pour your crumbs into the prepared pan and press evenly in the pan. Bake this for 8 minutes then remove it from the oven and set aside.
  3. Take your blender and blend all the pie ingredients until smooth. Pour this pie onto the baked crust.
  4. Make your topping, take the empty bowl from the crust and combine all the topping ingredients. Take a pastry cutter and cut the cold vegan butter into the mixture evenly as you can. Then take the topping and crumble it evenly as you can onto the pie filling.
  5. Bake in the preheated oven for 60-65 minutes.
  6. Remove from oven and let come to room temp now you can add the drizzle. Now you can place it in the fridge until ready to serve.

Notes

I feel like this is best to eat the next day or at least 8 hours after making. This makes it so it can set up better and have all the pumpkin spices combine.

Recipe inspired by this recipe- https://sallysbakingaddiction.com/pumpkin-streusel-bars/

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 285mgCarbohydrates: 50gFiber: 2gSugar: 27gProtein: 3g

The calories are computer generated and may not be 100% accurate.

vegan cinnamon biscuits

<3 Courtney

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