Nourishing Vegan Pumpkin Pie Bars

Too nervous for pie? Guests rave about these creamy Vegan Pumpkin Pie Bars with a 2-ingredient gingersnap crust! Made with canned pumpkin, coconut sugar, and silken tofu, these foolproof bars taste like pumpkin pie, no eggs required. The best holiday dessert!

These divine bars are easy as pie, literally. We're talkin' creamy and decadent pumpkin pie in bar form complete with an insane two-ingredient crust.

Just like my beloved Healthy Pumpkin Bars, they're shockingly healthy, vegan AND gluten-free! Is this real life? We are so not intimidated.

My husband's "mmmm" after laying mouth on these was louder and lengthier than any sound he's ever muttered before. That's right, tofu got an overzealous stamp of approval by my meat-and-potatoes loving boyfriend. Let's do it!

Ingredients

• Canned pumpkin: We're using one full can of pumpkin puree, not pumpkin pie filling. Make your own roasted pumpkin if you fancy.
• Silken tofu: After much trial and error, I found this is the key to creaminess and what keeps these bound together without eggs. Find it in the Asian non-refrigerated aisle of the grocery store or in the refrigerated section by the tofu. I use Nasoya brand. We don't want firm tofu here!
• Ginger snaps: When I was developing this recipe, I was keen on a very easy crust you can't mess up. Cookies for the win! I love these pecan cookies, too.
• Coconut sugar: A more natural sugar option that still as the brown sugar flavor. You can also use brown sugar.
• Corn starch: To help the mixture stay together without eggs. You could also use arrowroot or tapioca starch.
• Coconut oil: The liquid to make our crust cone together. You could also use vegan butter.
• Spices: Cinnamon, ginger, nutmeg, and cloves for warm classic flavor.

How to make (step by step)

Make the crust by pulsing cookies and oil in the food processor. Press into pan.

Make the filling by adding those ingredients to the food processor.

Pour filling into crust lined pan.

Bake, cool, slice and top with whipped cream!

Storage tips

These will stay delish in the fridge for up to four days.

I do not recommend freezing these since the texture of the tofu can change.

I hope you're as obsessed with this recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

Nourishing Vegan Pumpkin Pie Bars

★★★★★ 5 from 15 reviews

• Author: Alexis Joseph
• Prep Time: 8 hours
• Cook Time: 45 mins
• Total Time: 8 hours 45 mins
• Yield: 9 bars 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Too nervous for pie? Guests rave about these creamy Vegan Pumpkin Pie Bars with a 2-ingredient gingersnap crust! Made with canned pumpkin, coconut sugar, and silken tofu, these foolproof bars taste like pumpkin pie, no eggs required. The best holiday dessert!

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Ingredients

Units USM Scale 1x2x3x

For the crust*:

• 5 oz ginger snaps (I love these pecan cookies, too!)
• 2 tbsp coconut oil

For the bars:

• 1 15oz can pumpkin puree
• ⅔ cup coconut sugar, packed (or brown sugar)
• 8oz silken tofu*
• 2 tbsp cornstarch
• 1 ½ tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp cloves
• ¼ tsp sea salt
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350F and grease an 8-inch square baking dish. Line pan with parchment paper going both ways.
2. Place cookies in bowl of food processor and pulse until it forms fine crumbs. Add solid coconut oil  and process again for a minute or until more wet looking.
3. Press mixture evenly and firmly into pan (this may take a few minutes). Bake crust for 8 minutes. Leave oven on and set crust aside to cool.
4. To the same food processor bowl, add the filling ingredients. (I like to add a pinch of freshly ground pepper for extra spice!) Blend until smooth and creamy. Pour on top of baked crust and smooth out with spatula.
5. Bake for 45 minutes or until filling is no longer jiggly. Cool on wire rack for an hour before placing in fridge to set for 4 hours or overnight for best results. Slice into squares and serve with whipped cream of choice! (I love So Delicious' coco whip.)

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Notes

*You can find silken tofu either in the refrigerated tofu section of the grocery store or in the international aisle. It should say silken, as the recipe will not be the same with regular tofu.

GLUTEN FREE: Make sure cookies are certified gluten free.

CRUSTLESS: Recipe will work without the crust. Simply skip the the first two steps and bake filling in lined dish for 45 minutes.

Keywords: vegan pumpkin pie bars