Pumpkin Pie Bars

Vegan Pumpkin Pie Bars with a creamy spiced pumpkin filling, sturdy oat and almond flour crust, and simple coconut glaze.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings serves

Calories 182kcal

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
⅔ 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

Texture/taste Notes: Creamy vegan pumpkin pie bars on a gluten free oat and almond flour base. All the qualities of a perfect pumpkin pie made vegan and gluten free and in a handy portable bar form. Rich and creamy pumpkin filling with coconut and perfectly balanced spices and vanilla sits on a tender but sturdy crust. The natural nuttiness of oat and almond flours balance out the pumpkin and coconut for a dessert you will barely recognize as vegan. All topped with a drizzle of coconut glaze. Perfect for people who like a high filling to crust ratio on their pie.

Coconut milk: Use full fat coconut milk. The creaminess of this recipe relies on the fat structure of a full fat coconut milk or even half coconut milk, half coconut cream.

Blind baking: Blind baking the crust helps keep it crumbly and firm all the way through. Prevent soggy bottoms and structurally unsound bars. The crust does not have to be baked all the way through, just enough to be slightly firm before adding the pumpkin layer.

This is a low and slow bake. Attempting to speed up the baking time at a higher temperature will result in burned edges and an unset center. If the edges of the pumpkin are browning too quickly, move the baking rack away from the heating element and cover with perforated foil (perforated to let the steam out).

Homemade Pumpkin Pie Spice:

2 tsp/4g ground cinnamon
2 tsp/4g ground ginger
1 tsp/2g ground cloves
½ tsp/1g ground nutmeg
½ tsp/1g ground cardamom

Nutrition