Easy Vegan Pumpkin Pie Bars

November 20, 2017

This will be the second holiday season since I officially went dairy free and I am always on the look out for simple and interesting recipes for the upcoming festivities. One of the foods that I miss the most around this time of year is all things pumpkin. So, when one of my favorite bloggers shared this recipe a few weeks ago I immediately had it bookmarked. It was also a major win in my book that this dessert is made entirely in the blender! If you are in the same boat as I am and are stressing about having a quality vegan alternative that doesn't require having Mary Berry's resume, look no further.

These unbelievably delicious and vegan bars are now my go to for holiday events and dinners. You absolutely can't go wrong with a tasty plant-based treat that is naturally sweet and fool proof.

Prep time: 4 hours, 30 minutes
Cook time: 1 hour, 15 minutes
Total time: 5 hours, 45 minutes
Yield: 9
  • 1 Cup rolled oats
  • 1.5 Cups whole wheat flour
  • .25 teaspoon sea salt
  • 2 Tablespoons coconut sugar
  • 1 Tablespoon maple syrup
  • 4-5 Tablespoons melted coconut oil
Pumpkin Filling:
  • 2.75 Cups pumpkin purée
  • .25 Cup maple syrup
  • .25 Cup coconut sugar
  • .25 Cup unsweetened plain almond milk
  • 2.5 Tablespoons cornstarch
  • 1.75 teaspoons pumpkin pie spice
  • .25 teaspoon sea salt
Cooking Directions:
  1. Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
  2. Make crust by adding oats to a blender (or food processor) and blending/mixing until the mixture is flour-like.
  3. Add flour, .25 teaspoon of sea salt, 2 Tablespoons of coconut sugar and blend. Next, add 1 Tablespoon of maple syrup and melted coconut oil and mix. If your results are more dry than you like, add in additional coconut oil.
  4. Add the crust mixture to your baking dish and add parchment paper on top and press down on the crust with an extra layer of parchment paper and a flat object.
  5. Bake for 20 minutes, then set aside to cool.
  6. While you wait, add all remaining ingredients to the blender (or food processor) and blend until smooth. Taste and add seasonings as needed, adding more maple syrup or coconut sugar for a sweeter result, or pumpkin pie spice for added flavor.
  7. When your crust is finished, pour the filling into your baking dish and gently level on the counter to remove any trapped air. Bake for about an hour and let your dessert cool down completely before wrapping in foil or saran wrap.
  8. Let your pumpkin bars chill overnight.
  9. Divide your pumpkin pie into 9 individual bars and enjoy!

Feel like your dessert is missing a little extra something? Try making your own coconut whipped cream for absolute dairy-free perfection.

It may sound cheesy, but now you can have your pumpkin pie and eat it too! 

If you try this recipe out, comment below!

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