Vegan Pumpkin Pie Bars
Vegan Pumpkin Pie Bars- pumpkin pie is a Thanksgiving essential. These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! There’s no pie crust to roll out, just a simple press-in graham cracker crust topped with a creamy pumpkin filling.
If you’re new to baking (or simply short on time and want a foolproof recipe), these pumpkin pie bars are a great alternative to pumpkin pie.
They take only 15 minutes to prep and all of the mixing in done in a food processor.
Vegan Pumpkin Pie Bars
Ingredients needed:
For the graham cracker crust:
2 cups Graham crackers crumbs
3 tbsp Brown sugar
1 tsp Cinnamon
5 tsp Vegan butter, cubed
For the pumpkin layer:
1 15 oz can pumpkin puree
2 tbsp cornstarch
1/4 cup Coconut cream (not coconut milk)
1/4 cup Brown sugar
1/3 cup Pure cane sugar
2 tsp Pure vanilla extract
2 tsp Pumpkin pie spice
Directions:
Preheat the oven to 350 degrees and grease an 8X8 baking pan.
Add the graham cracker crumbs, cinnamon, brown sugar and cubed vegan butter to a food processor. Process until combined. The mixture should feel crumbly and hold its shape when pressed.
Press the mixture into the greased baking tray. Bake for 10 minutes and set aside.
Clean the crust crumbs out of the food processor. Add the pumpkin puree, coconut cream, cornstarch, pumpkin pie spice, pure vanilla extract brown sugar and pure cane sugar to the food processor. Blend until smooth.
Add the pumpkin mixture to the baking pan and smooth the top with a spatula.
Bake for 40 minutes. Remove the bars from the heat let the pan cool on a wire rack for 20 minutes. Transfer to the fridge and allow the bars to cool for an additional 2-3 hours (longer is even better). Slice, top with non-dairy whipped cream and enjoy!
Vegan Pumpkin Pie Bars
Ingredients
For the graham cracker crust
- 2 cups Graham crackers crumbs
- 3 tbsp Brown sugar
- 1 tsp Cinnamon
- 5 tsp Vegan butter, cubed
For the pumpkin pie filling
- 1 15oz can can pumpkin puree
- 2 tbsp cornstarch
- 1/4 cup coconut cream (not coconut milk)
- 1/4 cup brown sugar
- 1/3 cup pure cane sugar
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees and grease an 8X8 baking pan.Add the graham cracker crumbs, cinnamon, brown sugar and cubed vegan butter to a food processor. Process until combined. The mixture should feel crumbly and hold its shape when pressed.
- Press the mixture into the greased baking tray. Bake for 10 minutes and set aside.
- Clean the crust crumbs out of the food processor. Add the pumpkin puree, coconut cream, cornstarch, pumpkin pie spice, pure vanilla extract brown sugar and pure cane sugar to the food processor. Blend until smooth.
- Add the pumpkin mixture to the baking pan and smooth the top with a spatula. Bake for 40 minutes. Remove the bars from the heat let the pan cool on a wire rack for 20 minutes. Transfer to the fridge and allow the bars to cool for an additional 2-3 hours (longer is even better). Slice, top with non-dairy whipped cream and enjoy!
Looking for more vegan pumpkin recipes like these Vegan Pumpkin Pie Bars?
10 Minute Vegan Pumpkin Pasta Sauce
Easy Baked Vegan Pumpkin Oatmeal
Vegan Pumpkin Spice Snickerdoodles
Did you try this recipe? If you enjoyed making these Vegan Pumpkin Pie Bars or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
