Description
These Vegan Pumpkin Pie Bars are a delightful plant-based twist on the classic fall dessert. Featuring a wholesome oat and flour crust topped with a smooth, spiced pumpkin filling, these bars are perfect for holiday gatherings or cozy autumn treats. Baked to perfection and served with vegan whipped cream, they offer a deliciously creamy texture without any dairy or eggs.
Ingredients
Crust
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon maple syrup
- 4–5 tablespoons melted vegan butter
Filling
- 2 ¾ cups pumpkin purée
- ¼ cup maple syrup
- ¼ cup sugar
- ¼ cup almond milk
- 1 ½ tablespoons cornstarch
- 1 ¾ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Topping
- Vegan whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Prepare Crust Base: Blend the rolled oats into a fine oat flour. Then, add all-purpose flour, salt, and sugar to the oat flour and pulse to combine evenly.
- Add Wet Ingredients to Crust: Mix in the maple syrup and melted vegan butter to the dry ingredients, blending until the mixture holds together, forming a dough-like consistency.
- Form and Bake Crust: Press the crust mixture firmly into the prepared pan using parchment paper and a flat-bottomed cup for even thickness. Bake for 20 minutes, then remove from the oven and allow to cool slightly.
- Prepare Pumpkin Filling: Blend together the pumpkin purée, maple syrup, sugar, almond milk, cornstarch, pumpkin pie spice, and salt until smooth and creamy.
- Assemble and Bake: Pour the pumpkin filling over the cooled crust layer. Gently tap the pan to release any air bubbles. Bake for 50–60 minutes until the filling is set and firm to the touch.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then cover and refrigerate for 4–6 hours or preferably overnight to fully set and develop flavor.
- Serve: Lift the bars out of the pan using the parchment paper, slice into 9 bars, and top each with a dollop of vegan whipped cream before serving.
Notes
- For a nut-free option, ensure your vegan butter and whipped cream are free from nuts.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Be sure to press the crust firmly for a sturdy base that holds the filling well.
- Refrigerating overnight enhances the bars’ texture and flavors.
- Store any leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
