Nothing captures the essence of fall quite like the perfect batch of vegan pumpkin pie bars that melt in your mouth with every single bite. As someone who's been perfecting plant-based desserts for years, I can confidently say these vegan pumpkin pie bars will become your go-to recipe for autumn gatherings, Thanksgiving celebrations, and cozy weekend treats.
These incredibly creamy vegan pumpkin pie bars combine the classic flavors of traditional pumpkin pie with the convenience of handheld bars, making them absolutely perfect for potlucks and family gatherings. With their rich, custard-like filling and perfectly spiced crust, these vegan pumpkin pie bars prove that plant-based desserts can be just as indulgent and satisfying as their traditional counterparts.
Why This Plant-Based Recipe Stands Out?
What makes these vegan pumpkin pie bars truly exceptional is their incredible texture that rivals any traditional pumpkin dessert you've ever tasted. Unlike many plant-based alternatives that can feel heavy or dense, these vegan pumpkin pie bars achieve that perfect custard-like consistency through a carefully balanced combination of coconut milk, pumpkin puree, and natural binding agents that create pure dessert magic.
The secret lies in the perfectly spiced filling that captures all the warm, comforting flavors of fall while maintaining that signature smooth texture. These vegan pumpkin pie bars offer the convenience of portion-controlled servings without sacrificing any of the rich, creamy satisfaction that makes pumpkin pie such a beloved dessert; making them ideal for entertaining and meal prep alike.
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Ingredients
- Pumpkin puree
- Coconut milk (full-fat)
- Maple syrup
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- All-purpose flour (or gluten-free flour blend)
- Rolled oats
- Coconut oil
- Brown sugar
- Salt
- Cornstarch
- Lemon juice
See recipe card for quantities.
Instructions
Prepare the Crust
- Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper
- Combine oats, flour, brown sugar, and salt in a food processor
- Add melted coconut oil and pulse until mixture holds together when pressed
- Press crust mixture firmly into the bottom of prepared pan
Make the Filling
- Whisk together pumpkin puree, coconut milk, maple syrup, and vanilla extract in a large bowl
- Add cinnamon, nutmeg, ginger, cloves, cornstarch, and salt; whisk until completely smooth
- Stir in lemon juice to brighten the flavors
Bake and Cool
- Pour filling over prepared crust and spread evenly
- Bake for 45-50 minutes until center is set but still slightly jiggly
- Cool completely in pan before cutting into bars and refrigerating for at least 2 hours
Equipment For Vegan Pumpkin Pie Bars
- 8x8 inch baking pan
- Food processor
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
Expert Cooking Tips
- Use full-fat coconut milk for the creamiest texture in your vegan pumpkin pie bars
- Allow ingredients to come to room temperature before mixing for smoother consistency
- Don't overbake; the center should still have a slight jiggle when done
- Line your pan with parchment paper for easy removal and clean cuts
- Chill bars completely before cutting to prevent crumbling
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with your favorite gluten-free flour blend
- Nut-Free: Replace any nut-based ingredients with sunflower seed butter
- Lower Sugar: Reduce maple syrup and add stevia or monk fruit to taste
- Chocolate Chip: Fold in dairy-free chocolate chips before baking
- Pecan Crumble: Add chopped pecans to the crust mixture for extra texture
Storage
- Store covered in refrigerator for up to 5 days
- Freeze individually wrapped bars for up to 3 months
- Bring to room temperature for 15 minutes before serving if desired
- Cover tightly with plastic wrap or store in airtight container
The Ultimate Secret to Perfect Vegan Pumpkin Bars
The game-changing secret to achieving bakery-quality vegan pumpkin pie bars lies in the temperature control and timing of your ingredients. Many home bakers make the mistake of rushing the process, but allowing your coconut milk to reach the perfect consistency and ensuring your pumpkin puree is at room temperature creates that signature smooth, professional texture that sets these bars apart from ordinary recipes.
Another insider tip involves the strategic use of cornstarch as a natural thickener, which eliminates the need for eggs while creating that perfect custard-like consistency. When you master this technique, your vegan pumpkin pie bars will have that coveted firm-yet-creamy texture that makes each bite absolutely irresistible, proving that plant-based desserts can exceed even the highest expectations.
FAQ
What is a vegan substitute for eggs in pumpkin pie?
The best vegan substitutes for eggs in pumpkin pie include cornstarch, ground flaxseed mixed with water, or commercial egg replacers. For vegan pumpkin pie bars, cornstarch works exceptionally well as it provides binding properties and creates that perfect custard-like texture. You can also use aquafaba (chickpea liquid) or chia seeds soaked in water, both creating excellent results in plant-based pumpkin desserts.
What is the best vegan milk for pumpkin pie?
Full-fat coconut milk is hands down the best choice for vegan pumpkin pie bars due to its rich, creamy texture and natural sweetness. The high fat content creates that luxurious mouthfeel similar to dairy cream. Cashew milk and oat milk are excellent alternatives, while almond milk works but may require additional thickening agents to achieve the perfect consistency in your vegan pumpkin pie bars.
Why isn't pumpkin pie vegan?
Traditional pumpkin pie contains eggs, dairy milk, and often butter in the crust, making it non-vegan. These animal products provide binding, richness, and texture to conventional recipes. However, vegan pumpkin pie bars eliminate these ingredients while maintaining incredible flavor and texture through plant-based alternatives like coconut milk, cornstarch, and coconut oil, proving that you don't need animal products for amazing pumpkin desserts.
What is a substitute for oil in pumpkin bars?
Excellent oil substitutes for pumpkin bars include unsweetened applesauce, mashed banana, or nut butters like almond or cashew butter. You can also use avocado puree or Greek-style coconut yogurt for moisture. When making vegan pumpkin pie bars, these alternatives maintain the tender texture while reducing overall fat content, though coconut oil often provides the best flavor and consistency for optimal results.
Delicious Recipe Recommendations to Try Next
After mastering these incredible vegan pumpkin pie bars, you'll definitely want to explore more amazing plant-based desserts that capture the same cozy, comforting vibes. Consider trying the 9-Ingredient Classic Rhubarb Custard Pie Recipe for a delightfully tart twist on traditional custard desserts, featuring a silky smooth filling that pairs beautifully with rhubarb's unique flavor profile.
For your next baking adventure, the 3 Easy Steps to Perfect Pumpkin Whoopie Pie Recipe offers another fantastic way to enjoy pumpkin flavors in a fun, handheld format. These delightful treats complement your vegan pumpkin pie bars perfectly, giving you an entire repertoire of plant-based fall desserts that will impress family and friends while satisfying those autumn cravings with wholesome, delicious ingredients.
From my kitchen, with heart.
Emily Nelson ❤️
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Pairing
These are my favorite dishes to serve with vegan pumpkin pie bars
Vegan Pumpkin Pie Bars
Equipment
- 1 8x8 inch baking pan Lined with parchment paper
- 1 Food processor For crust mixture
- 2 Large mixing bowls Wet & dry ingredients
- 1 Whisk For smooth filling
- Set Measuring cups/spoons Standard set
- 1 Wire cooling rack For cooling bars
Ingredients
- 1.5 cups Pumpkin puree Smooth, unsweetened
- 1 cup Coconut milk Full-fat, canned
- 0.5 cup Maple syrup Natural sweetener
- 2 teaspoon Vanilla extract Pure
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup All-purpose flour Or gluten-free blend
- 1 cup Rolled oats Old-fashioned
- 0.5 cup Coconut oil Melted
- 0.5 cup Brown sugar Packed
- 0.25 teaspoon Salt Fine sea salt
- 3 tablespoon Cornstarch Thickener
- 1 tablespoon Lemon juice Fresh squeezed
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Mix oats, flour, brown sugar, and salt in a bowl. Add melted coconut oil and stir until combined.
- Press the crust mixture firmly into the prepared pan to form an even layer.
- In another bowl, whisk together pumpkin puree, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
- Add cornstarch and lemon juice to the pumpkin mixture and whisk again until fully incorporated.
- Pour the filling evenly over the prepared crust.
- Bake for 45–50 minutes, until the center is mostly set but still slightly jiggly.
- Cool completely in the pan, then transfer to refrigerator and chill for at least 2 hours.
- Slice into bars and serve chilled.
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