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 pumpkin pie, then this is it.
It’s made with simple ingredients to find, which is always helpful!
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 if you’re looking for one. However, this is not your traditional pie and doesn’t need a regular pie crust.
Just trust me on this one and go with the gingersnap crust.
After the crust, we have the pumpkin layer.
The middle is straight-up a traditional pumpkin pie filling.
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 vegan ice cream or whip topping, then I would say it’s optional.
This is one of my holiday favorites and is highly requested by my family and friends.
Vegan Pumpkin Pie Bars Recipe Q&A
Can I use pumpkin pie spice instead of the spices you have listed?
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 tsp pumpkin pie spice.
Can I use coconut sugar or pure maple syrup to make these more healthy pumpkin pie bars?
I’ve only ever made this with brown sugar, but I think coconut sugar would sub in nicely.
The maple syrup may make it too liquidy.
Can I use something other than a gingersnap crust?
I wouldn’t only because that’s part of what makes this a perfect dessert.
Some people like to make a shortbread crust or a graham cracker crust, but I really think you should stick to this recipe.
Can I make these gluten-free pumpkin pie bars?
They sell vegan, gluten-free ginger snap cookies at the store. Suppose you can’t find them using 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.
Can I use something other than cornstarch?
I’ve never tried anything but corn starch, but I imagine arrowroot starch would work the same, but I can’t vouch for it. I will add it to my list to try.
What ingredients do you need for these amazing vegan pumpkin pie bars recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- Gingersnap cookie crumbs *I use vegan store-bought
- vegan butter
- pure pumpkin puree
- coconut milk, canned FULL FAT
- brown sugar
- ground cinnamon
- nutmeg, ground
- vanilla extract
- powdered sugar
- vegan milk (almond milk, soy milk, whatever you have)
How do you make these easy vegan pumpkin pie bars?
Preheat your oven to 350 degrees F and line an 8×8 square pan with foil or parchment paper and spray with oil and set aside.
You could also use a pie pan if you rather, but I prefer these in bar form.
Take a medium bowl and mix your crust ingredients until combined.
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 the crush.
Pour your crumbs into the prepared pan and press evenly in the pan.
Bake crust for 8 minutes, remove it from the oven and set aside.
Now let’s make the creamy pumpkin pie filling.
Take your blender and blend all the pie ingredients until smooth.
Pour this pie filling 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 as you can.
Then take the topping and crumble it evenly on the top of the pumpkin pie filling.
Bake in the preheated oven for 60-65 minutes.
While it’s baking, take a small bowl, mix the drizzle and set it aside.
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 you can place it in the fridge until ready to serve.
You can skip the drizzle topping if you would like.
How do you serve these vegan pumpkin pie bars?
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.
How do you store this simple recipe?
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.
Can you freeze pumpkin pie bars?
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.
Want some other vegan delicious dessert recipes?
- 1 1/4 cup Gingersnap cookie crumbs *I use vegan store-bought
- 1 TB sugar
- 1/4 cup vegan butter, melted
- 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
- 1/2 cup oats
- 1/4 brown sugar
- 1/4 tsp cinnamon
- 1/4 cup flour
- 1/4 cup vegan butter, cold
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 TB vegan milk- more or less depending on the thickness you want
- 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.
I feel like this is best to eat the next day or at least 8 hours after making it. This makes it so it can set up better and have all the pumpkin spices combined.
See blog post for recipe Q&A
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.
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.