These vegan Pumpkin Pie Bars have a creamy, spiced pumpkin filling on a sturdy oat and almond flour crust. They have the flavor of pumpkin pie in an easier, sliceable bar form, finished with a simple coconut glaze.
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A Better Way to Make Pumpkin Pie
If your favorite part of pumpkin pie is the filling, these bars are for you. The smooth, creamy pumpkin layer sits on a sturdy oat and almond flour crust, giving you a higher filling-to-crust ratio and all the classic pumpkin pie flavors in an easy-to-slice format. After plenty of testing with pumpkin desserts, one thing that always makes the biggest difference is texture, and blending the filling creates that silky, custard-like consistency people love. The crust is baked first so it stays firm underneath, while the low-and-slow bake helps the filling set properly without drying out.
If you enjoy recipes like this, try my Vegan Pumpkin Spice Bundt Cake, Pumpkin Brownies, or Pumpkin Chocolate Muffins, these have that same cozy combination of pumpkin and warm spices.
Instructions
Follow along with this step-by-step guide to make your Pumpkin Pie Bars. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Make the crust by mixing the dry ingredients, then stirring in the wet ingredients until a soft crumble forms. Press it firmly into the pan and bake until lightly golden around the edges.
Step Two: Blend the pumpkin filling until completely smooth and evenly combined. The mixture will be quite pourable, which is exactly what you want.
Step Three: Pour the filling over the warm crust and spread it into an even layer. Bake until the edges are firm and the center no longer moves when gently shaken.
Step Four: Let the bars cool completely in the pan so the filling can fully set before slicing.
Step Five: Cut into bars, then drizzle with the thick coconut glaze just before serving. For the cleanest finish, glaze after slicing rather than before.
Storage
Store the pumpkin pie bars covered in the refrigerator for up to 3 days. For longer storage, freeze the bars without the glaze for up to 1 month, then thaw overnight in the refrigerator before serving. These bars are best served chilled or after sitting at room temperature for 10-15 minutes to soften slightly.
Expert Tips
Use full-fat coconut milk and blend the filling until completely smooth. These two small steps make the biggest difference in creating a rich filling that sets properly and slices cleanly.
FAQ
The bars will continue to firm up as they cool. If the center was still moving noticeably when removed from the oven, they may need a little longer baking time.
Full-fat coconut milk is recommended for the best texture. Light coconut milk can result in a thinner filling that does not set as well.
Baking the crust first helps it stay firm and prevents it from becoming soft underneath the pumpkin layer.
Serving Suggestions and More Recipes
Serve these pumpkin pie bars chilled with a dusting of powdered sugar, a drizzle of coconut glaze, or a spoonful of vegan whipped cream. They also pair well with coffee, chai, or a pumpkin spice latte.
If you’re baking with pumpkin this season, try my Vegan Pumpkin Spice Bundt Cake with Maple Glaze, Vegan Pumpkin Snickerdoodles, or Vegan Pumpkin Brownies. They all use similar warm spices and are great options when you’re looking for more pumpkin-inspired desserts.
This Greek Style Nourish Bowl is perfect for a vibrant and satisfying meal that’s both nutritious and easy to prepare. The combination of roasted eggplant, crispy chickpeas, and zesty lemon rice creates a deliciously balanced dish that’s sure to please. If you enjoyed this recipe, I’d be thrilled if you could leave a star rating and review—it helps me share my recipes with more people! Don’t forget to tag me in your photos on Instagram @glowdiaries___ so I can see and share your creations. I’m excited to see how you make this bowl your own!
Pumpkin Pie Bars
Ingredients
Base
- 1 cup oat flour 120 g
- ¾ cup almond flour 75 g
- 2 tbsp light brown sugar 25 g
- 6 tbsp coconut oil melted (90 ml)
- 2 tbsp water 30 ml
- 1 tsp baking powder 4 g
- ¼ tsp salt 2 g
Filling
- 1 can pumpkin puree 15 oz / 400 g / 1¾ cups
- 3 tbsp cornstarch 24 g
- 1 cup full-fat coconut milk 235 ml
- â…” cup light brown sugar 135 g
- ½ tsp salt 3 g
- 1 tbsp vanilla extract 15 ml
- 2½ tsp pumpkin pie spice 5 g
Glaze
- 1¼ cups powdered sugar 150 g
- 2–3 tbsp coconut milk 30–45 ml
- Pinch salt
Instructions
- Line an 8-inch square baking pan with parchment paper and preheat the oven to 325°F (160°C).
- To make the crust, combine the oat flour, almond flour, brown sugar, baking powder, and salt in a large bowl. Stir in the melted coconut oil and water until a soft crumble forms. Press firmly into the prepared pan and bake until lightly golden around the edges.
- To make the filling, blend the pumpkin puree, coconut milk, and brown sugar until smooth. Add the cornstarch, vanilla extract, salt, and pumpkin pie spice, then blend again until fully combined and pale orange.
- Pour the filling over the warm crust and spread into an even layer. Bake until the edges are firm, the center no longer moves when gently shaken, and the surface looks dull rather than wet.
- Cool completely in the pan before removing and slicing.
- For the glaze, whisk together the powdered sugar, coconut milk, and salt until very thick. Slice the bars first, then drizzle the glaze over the top just before serving.
Notes
- 2 tsp/4g ground cinnamonÂ
- 2 tsp/4g ground gingerÂ
- 1 tsp/2g ground clovesÂ
- ½ tsp/1g ground nutmegÂ
- ½ tsp/1g ground cardamomÂ
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