Description
Meet your new favorite fall dessert - vegan pumpkin pie bars! These would be perfect for Thanksgiving, Christmas, or whenever you have a pumpkin craving!
Ingredients
Scale
For the shortbread crust:
- 1/3 cup powdered sugar
- 1/2 cup vegan butter (I use Earth Balance), softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the graham cracker crust:
- 2 cups graham cracker crumbles*
- 1/2 cup butter
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
For the pumpkin filling:
- 1 can pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 3 tablespoons of cornstarch or arrowroot
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 full-fat canned coconut milk
Instructions
- Preheat oven to 350° and line an 8×8 baking pan with parchment paper. I like to have the parchment paper go all the way up the sides of the pan so you can easily lift the bars out after baking them.
- Make the crust – If making the shortbread crust, beat together the sugar, butter, and vanilla extract with a hand mixer until fluffy. Slowly add flour and salt and beat on low just until the mixture is combined. Be careful to not overmix, the dough will be crumbly. Spread the dough evenly into your prepared pan and prick with a fork several times. Bake for 15-20 minutes or until edges are slightly brown. Let it cool completely before adding the pumpkin layer on top. If making the graham cracker crust, beat together the butter, sugar, and salt with a hand mixer until fluffy. Fold the graham cracker crumbles into the mixture until well combined. Spread the dough evenly into your prepared pan and bake for 15-20 minutes.
- Make the pumpkin filling – Whisk together all ingredients. Pour the mixture over the baked crust. Bake for an additional 35 minutes.
- Remove and let cool completely. Cover in plastic wrap and place in the refrigerator for 4-6 hours or overnight.
- Cut into bars and serve. Serve with whipped cream, pumpkin pie spice, or crushed pecans over top.
- Store them in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Notes
To make graham cracker crumbles, I've found the easiest way is to put the graham crackers into a Ziploc baggie and using the back of a spoon to mash them.
The nutrition facts below are based on the shortbread crust method.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: Holiday
Nutrition
- Serving Size: 1 Pumpkin Pie Bar
- Calories: 228
- Sugar: 14.6g
- Sodium: 231mg
- Fat: 10.7g
- Saturated Fat: 3.3g
- Carbohydrates: 30.5g
- Fiber: 1.4g
- Protein: 2.2g
- Cholesterol: 0mg
