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.
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.
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 on the top of the pumpkin 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.
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.
Amazing Vegan Pumpkin Pie Bars
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
- Preheat your oven to 350 degrees and line an 8x8 pan with foil and 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 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 as you can. Then take the topping and crumble it evenly as you can 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. 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: 1Amount 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.
Ivory Kovalaske
Monday 12th of July 2021
A fascinating discussion is definitely worth comment. I do believe that you should write more about this subject, it might not be a taboo matter but generally people don't speak about these topics. To the next! Best wishes!!
Felipe Whitcome
Thursday 8th of July 2021
Do you mind if I quote a few of your posts as long as I provide credit and sources back to your site? My blog site is in the very same area of interest as yours and my users would truly benefit from a lot of the information you present here. Please let me know if this ok with you. Regards!
movie online
Saturday 6th of February 2021
Everything is very open using a clear explanation from the challenges. It was truly informative. Your site is useful. Thanks a lot for sharing! Valeda Gunner Bobker
netflix
Saturday 6th of February 2021
Every weekend i used to visit this website, because i want enjoyment, since this this website conations in fact good funny stuff too. Geneva Poul Celestyn
yabanci
Saturday 6th of February 2021
Outstanding quest there. What happened after? Thanks! Clare Domenico Janela