Vegan Pumpkin Pie Bars
So you want pumpkin pie… but without fussing over a crust, rolling dough, or dealing with a pie tin that hates you. Enter Vegan Pumpkin Pie Bars—all the cozy, spiced pumpkin flavor you love, baked into easy-to-cut bars. Basically, pumpkin pie got an upgrade.
They’re creamy, perfectly spiced, and naturally vegan. Bonus: no slicing a giant pie, just grab a bar and go.
Why This Recipe Is Awesome
Here’s why these bars are worth making ASAP:
- Totally vegan – No eggs, no dairy, no weird compromises.
- Easy to slice & serve – Perfect for gatherings or solo snacking.
- Spice game strong – Cinnamon, nutmeg, and all the cozy vibes.
- Make-ahead friendly – Refrigerate or freeze, bars hold up beautifully.
- Comfort food approved – Soft, creamy, and pumpkin-y.
Honestly, these bars taste like fall hugged your taste buds.
Ingredients You’ll Need
Crust
- All-purpose flour – 1 cup
- Brown sugar – ¼ cup
- Vegan butter or coconut oil – ¼ cup, cold and cubed
- Pinch of salt – Flavor booster
Pumpkin Filling
- Pumpkin puree – 1 cup (canned or homemade)
- Maple syrup – ¼ cup
- Coconut cream – ¼ cup (for creaminess)
- Cornstarch – 2 tbsp (helps it set)
- Vanilla extract – 1 tsp
- Ground cinnamon – 1 tsp
- Ground nutmeg – ½ tsp
- Ground ginger – ¼ tsp
- Pinch of salt – Balances sweetness
Optional toppings:
- Chopped pecans or walnuts
- Vegan whipped cream
- Dusting of cinnamon
Pro tip: Use canned pumpkin puree, not pumpkin pie filling. Pure pumpkin = better control over sweetness and spices.
Step-by-Step Instructions
- Preheat the oven.
180°C / 350°F. Line an 8×8-inch pan with parchment paper. - Make the crust.
Combine flour, brown sugar, and salt. Cut in vegan butter until mixture resembles coarse crumbs. Press into the bottom of the pan. - Bake the crust.
10–12 minutes until lightly golden. Set aside to cool slightly. - Prepare the pumpkin filling.
Whisk pumpkin puree, maple syrup, coconut cream, cornstarch, vanilla, spices, and salt until smooth. - Pour filling over crust.
Spread evenly and smooth the top. Optional: sprinkle nuts on top. - Bake the bars.
25–30 minutes until the filling is set but slightly jiggly in the center. - Cool & chill.
Cool to room temperature, then chill for at least 1 hour before slicing. - Serve & enjoy.
Cut into bars, add whipped cream if desired, and dig in.
Common Mistakes to Avoid
- Skipping cornstarch.
Filling will be too runny. Science matters. - Overbaking.
Bars will crack and dry out. Slight jiggle = perfect. - Using pumpkin pie filling.
Too sweet and heavily spiced already. Avoid. - Not chilling before slicing.
Filling may ooze and bars won’t hold their shape.
Alternatives & Substitutions
- Gluten-free: Use a gluten-free flour blend for the crust.
- Lower sugar: Reduce maple syrup or use a sugar-free alternative.
- Nut-free: Skip nuts on top.
- Extra creamy: Add a bit more coconut cream.
- Flavor twist: Pumpkin + chocolate chips, pumpkin + chai spices, or pumpkin + orange zest.
IMO, a little whipped coconut cream on top = next-level cozy vibes.
FAQ
Can I make them ahead?
Yes! Store in the fridge for up to 5 days.
Can I freeze them?
Absolutely. Wrap tightly and freeze for up to a month.
Do I need to peel the pumpkin?
Nope, canned pumpkin puree is perfect.
Can I use almond milk instead of coconut cream?
Yes, but coconut cream makes them richer.
Are these bars very sweet?
Moderately sweet—perfect balance with spices.
Can kids help make this?
Totally. Mixing the filling is fun and safe.
Final Thoughts
These Vegan Pumpkin Pie Bars are creamy, spiced, and ridiculously easy to make. They’re dessert you can slice, serve, and enjoy without the hassle of a full pie.
Make a batch, chill, slice, and enjoy pumpkin-season vibes any time you want. 🎃✨
