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5 from 3 votes

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 cream, ice cream, or just plain.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Additional Time8 hours
Total Time9 hours 15 minutes
Course: All Recipes
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 363kcal

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
  • 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

Serving- This needs at least 12 hours to set up properly in the fridge. 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.
Storing- 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.
Freezing- 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.
Expert Tips and Tricks-
  1. 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.
  2. You could also use a pie pan if you rather, but I prefer these in bar form.
  3. Make sure you give these time to set up. Preferably 12 hours or overnight.

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Sodium: 285mg | Fiber: 2g | Sugar: 27g