These vegan pumpkin pie bars are the perfect pumpkin dessert for your holiday season. With a gingersnap crust, pumpkin pie filling, and oat streusel topping, you will fall in love with this decadent dessert.
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 classic vegan pumpkin pie, this is it.
It's made with simple ingredients to find, which is always helpful!
I love a good pie crust, and I have a super easy vegan pie crust recipe if you're looking for one. However, this is not your traditional pie and doesn't need a regular pie crust. These vegan pumpkin pie bars start with a gingersnap cookie crust.
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Why this recipe works...
- This is one of my holiday favorites and is highly requested by my family and friends.
- The middle is straight-up a traditional pumpkin pie filling.
- The gingerbread crust pairs perfectly with the pumpkin.
- They're more portable than regular pumpkin pie.
Ingredients and Substitutions
- Gingersnap cookie crumbs *I use vegan store-bought some people like to make a shortbread crust or a graham cracker crust, but I think you should stick to this recipe.
- Sugar- white sugar works best for the flavor in the crust. But if for some reason you run out of white sugar, you can use brown here as well.
- Vegan butter- this works best for this recipe. I like Country Crock, but your favorite vegan butter will do. You could use coconut oil if that's your preferred method, but I feel like the vegan butter is superior in flavor for this.
- Pure pumpkin puree- I always used canned because it's easier. If you use a homemade pumpkin puree, strain it so it has a similar texture to a store-bought one.
- Coconut milk, canned FULL FAT- You cannot substitute this for anything else. It needs the fat to make the pumpkin pie set up.
- Brown sugar- this is the perfect sugar for the flavors in this pie. I wouldn't sub this out for coconut sugar or maple syrup.
- Cornstarch- I've never tried anything but cornstarch, but I imagine arrowroot starch would work the same, but I can't vouch for it.
- Ground Cinnamon- Nutmeg- Salt- these are all essential to get the pumpkin pie flavor. We use these instead of pumpkin pie spice.
- Vanilla extract- this gives the pie a more complex, delicious flavor.
- Oats- this is for the streusel topping. I always use old fashion; you can use quick-cooking oats if that's all you have.
- Flour- All-purpose flour works great for this, but you could also use a gluten-free all-purpose flour if needed.
- Powdered sugar- this is only if you want to make the drizzle on the top, which I highly recommend.
- Vegan milk- almond milk, soy milk, whatever you have.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
How to make easy vegan pumpkin pie bars
Step 1- Preheat your oven to 350 degrees F. Line an 8×8 square pan with foil or parchment paper, spray with oil, and set aside.
Step 2- To get cookie crumbs, you can use a food processor or place them in a ziplock bag, place them on the counter, and roll them with a rolling pin to crush them.
Step 3- Take a medium bowl and mix your crust ingredients until combined.
Step 4- Pour your crumbs into the prepared pan and press evenly in the pan.
Step 5- Bake crust for 8 minutes; remove it from the oven and set aside.
Step 6- Let's make the creamy pumpkin pie filling. Take your blender and blend all the pie ingredients until smooth.
Step 7- Pour this pie filling onto the baked crust.
Step 8- 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 as evenly as you can.
Step 9- Then, crumble the topping evenly on the top of the pumpkin pie filling.
Step 10- Bake in the preheated oven for 60-65 minutes.
Step 11- While it's baking, take a small bowl, mix the drizzle and set it aside.
Step 12- Remove from the oven, place the baking dish on a wire rack, and let it come to room temperature; you can add the drizzle. Now place it in the fridge until ready to serve.
Expert Tips and Tricks
- The icing drizzle is an optional thing. If you are eating it plain, I would make it. If you are going for vegan ice cream or whipped topping, I would say it's optional. Use more or less nod-dairy milk to make the icing thinner or thicker to your preference.
- You could also use a pie pan if you rather, but I prefer these in bar form.
- Make sure you give these time to set up. Preferably 12 hours or overnight.
Recipe FAQS
These are best served cold or at close to room temperature. We don't care for them warm. These taste best with a scoop of vegan vanilla ice cream or your favorite vegan whipping cream. We love the coconut whip from So Delicious.
Because of the pumpkin, these need to be stored in the fridge. Wait until they come to room temperature before covering them with plastic wrap tightly or placing them in an airtight container for up to 5 days.
Yes, if you want to freeze it, let it come to room temperature before placing it in an airtight container. The most important part is that it's properly stored, or it won't taste good with freezer burn. You can freeze the pie for up to 3 months and let it defrost in the fridge before enjoying it. The creamy filling may be slightly different from fresh, but it will still taste good.
If you would rather, you are welcome to use pumpkin pie spice. I'm not 100% how much you should use for the best results. But I would try 2-3 teaspoon pumpkin pie spice.
They sell vegan, gluten-free ginger snap cookies at the store. If you can't find them use your favorite recipe with Bob's Red Mill gluten-free flour. In that case, you can make homemade crunchy gingersnap cookies. You will also use gluten-free flour for the streusel topping.
Here are some vegan delicious dessert recipes...
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Amazing Vegan Pumpkin Pie Bars
Ingredients
Crust
- 1 ¼ cup Gingersnap cookie crumbs *I use vegan store-bought
- 1 TB sugar
- ¼ cup vegan butter melted
Pumpkin filling
- 1 15 oz can pure pumpkin
- 1 13.5 oz can coconut milk canned FULL FAT
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ginger ground
- ½ teaspoon nutmeg ground
- ½ teaspoon salt
- 1.5 teaspoon vanilla extract
Topping
- ½ cup oats
- ¼ brown sugar
- ¼ teaspoon cinnamon
- ¼ cup flour
- ¼ cup vegan butter cold
Drizzle
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 TB vegan milk- more or less depending on the thickness you want
Instructions
- Preheat your oven to 350 degrees and line an 8x8 pan with foil, spray with oil, and set aside.
- 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 it aside.
- Take your blender and blend all the pie ingredients until smooth. Pour this pie onto the baked crust.
- 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. Then take the topping and crumble it evenly onto the pie filling.
- Bake in the preheated oven for 60-65 minutes.
- Remove from oven and let come to room temp; now you can add the drizzle. Once cooled completely you can place it in the fridge until ready to serve.
Notes
- 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 vegan ice cream or whip topping, then I would say it's optional.
- You could also use a pie pan if you rather, but I prefer these in bar form.
- Make sure you give these time to set up. Preferably 12 hours or overnight.
Nutrition
Recipe inspired by this recipe- https://sallysbakingaddiction.com/pumpkin-streusel-bars/
Brianna says
These are GREAT. I total hit, even with non vegans!
Courtneys Homestead says
Brianna, thanks so much for coming back and letting me know! I so appreciate it and I’m so glad everyone enjoyed them as much as we did! Thanks again! ❤️❤️