These Vegan Pumpkin Pie Bars are the best holiday dessert and so easy to make! Complete with an amazing two-ingredient crust.
It's never too early for pumpkin pie!
We're talkin' creamy and decadent pumpkin pie bars (less intimidating!) complete with an insanely fab two-ingredient crust. And get this--they're actually healthy, vegan AND gluten-free! Is this real life?
Jeff's "mmmm" after tasting these vegan Pumpkin Pie Bars was louder and lengthier than any sound he's ever muttered before. That's right, these bars made with tofu got an overzealous stamp of approval by my meat-and-potatoes loving boyfriend.
Key ingredients and tips:
- pumpkin: we're using one full can of pumpkin puree, not pumpkin pie filling. Make your own roasted pumpkin if you fancy.
- silken tofu: the key to creaminess and what keeps these 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.
- ginger snaps: for our two ingredient crust. 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 easy pumpkin pie bars
- 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, chill, and devour!
How to make two-ingredient pie crust
Simply pulse the cookies with the coconut oil until it resembles like wet sand. If you don't blend it long enough, you won't be able to form the crust.
Once you dump the crust into the pan, it'll take a moment to push it evenly the edges, but be patient!
Can I make pumpkin pie instead?
Yes! Simply pour filling in desired crust and proceed with step 4 of the recipe card.
Storage tips
These will stay delish in the fridge for up to four days.
More vegan thanksgiving recipes
- Vegan Green Bean Casserole
- Vegan Gravy
- Vegan Sweet Potato Casserole
- Favorite Cranberry Orange Sauce
- Skillet Cornbread
Vegan Pumpkin Pie Bars Recipe
- 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
Description
These Vegan Pumpkin Pie Bars are the best holiday dessert and so easy to make! Complete with an amazing two-ingredient crust.
Ingredients
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
Instructions
- Preheat oven to 350F and grease an 8-inch square baking dish. Line pan with parchment paper going both ways.
- Place cookies in bowl of food processor and pulse until it forms fine crumbs. Add coconut oil (do not melt) and process again for a minute or until more wet looking. 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.
- 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.
- 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.)
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.
MAKE A PIE: Simply pour filling in desired crust and proceed with step 4.
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
Maggie Jones says
wonderful find..will be dreaming about my first pumpkin pudding desert!
★★★★★
Dylan says
One of my all-time favourites! So good!
★★★★★
Alexis Joseph says
Yayyy!!
Abed says
These are so delicious! The perfect treat to bring to your holiday gathering!!
★★★★★
Diane says
These bars were so delicious I made them for Thanksgiving and again on Christmas! Mine turned out a bit dark because I was adjusting the oven to different temps due to different recipes and didn’t wait for it to adjust to the proper temp but they were still yummy!!!
★★★★★
Alexis Joseph says
Awesome, I'm thrilled you loved these Diane!
Janice says
This smells so good, I can't wait to taste it. I goofed! i forgot the cornstarch, but used firm tofu. Will this recipe still set once in the fridge?
★★★★★
Alexis Joseph says
Nice! I have never made this without the cornstarch so I can't say how it'll turn out, but that definitely helps bind it so it will likely be mushy but will taste good!
Valerie says
Made these for thanksgiving last year and came back to them again this year (as our pumpkin pie) bc we love them that much!!!! They come together in minutes - SO easy, perfectly spiced and sweetened and the cookie crust is beyondddd... Honestly love recipes like these that are so easy where crust and filling are both in the food processor (didn’t even wash it in btw) and bam... the prep is done. Also love that it uses a whole can of pumpkin so there aren’t any 2-scoop leftover situations (but also love your trick on just freezing those if needed! 😊). Used So Delicious frozen whip on this and it was AWESOME - best combo and loved not having to spend time on Thanksgiving making my own non dairy whip. Will def make this again next year and maybe throw it in a pie crust form!
★★★★★
Alexis Joseph says
Hahaha the 2-scoop situation...nightmare LOL. Love that So Delicious whip!! Sending you virtual hugs! XOXO
Jer says
These were SO good. Thank you!
★★★★★
Alexis Joseph says
Yay!!
Rebecca Way says
Pumpkin pie bars are delicious! I haven’t found a better recipe in my eight years being vegan!
★★★★★
Alexis Joseph says
Yayyyy, thanks a ton Rebecca!!
Colleen Reeves says
My husband and I are not GF or vegan and we LOVED these bars. Such a wonderful, creamy texture with the perfect crunch from the crust. These bars are my go-to treat in the fall!
★★★★★
Alexis Joseph says
Thanks so much, Colleen! These are a favorite around here.
Frances says
so would using an egg in place of silken tofu work? Do you know the ratio if it does?
Alexis says
I've never tried this with eggs since I formulated it to be vegan. Traditional pumpkin pie recipes call for 3 eggs and 1 cup evaporated milk. I would use another recipe if you're looking for one that's been tested with eggs to ensure it will turn out. Enjoy
Jessica says
Definitely making this for Thanksgiving! Can you swap arrowroot powder for cornstarch or will that not hold up as well? Appreciate the help and can't wait to whip this up!!
★★★★★
Alexis says
Definitely!
Donna Grill says
Great Recipe. Love it.
★★★★★
Lisa says
Oh boy, I've been searching forever for vegan pumpkin pie that isn't too difficult to make! I'm wondering if I can adapt this recipe with a vegan pie crush, hmmm.
Looks delicious!!
Alexis says
Yes for sure you can! Just pour it into the pre baked pie crust and bake until set.
Todd says
Is this real ?!
★★★★★
Alluson says
I’m not a huge fan of coconut but This recipe sounds to die for with that cookie crust. With this recipe using both coconut sugar and oil, does is have a noticeable coconut taste?
★★★
Alexis says
Not at all! Zero coconut flavor 🙂 use refined coconut oil. Enjoy!
Kim says
OMG...these are delicious!!!
So good! The crust is perfect.
I bought a 16 ou tofu, so I have 8 ou left. I am going to make the crustless version next. Do you recommend I drain the tofu?
Thank you for sharing!!!
Alexis says
So glad you liked it!!! Yes always drain 🙂
Kim says
Thank you!!
★★★★★
Leah says
Is there a substitute for the tofu? I can’t do soy.?
Alexis says
No, sorry girl!
Chris says
Can you tell me where you purchase simple mills toasted pecan cookies?
Alexis says
Sure! I buy them at Kroger, which I linked to in the post. You can also find them at Whole Foods or buy them online through Amazon.
Kaitlyn says
I was skeptical about a tofu pumpkin bar, but these turned out AMAZING! I love this recipe, and I’m definitely making this again. Thank you for sharing!
Alexis says
Yayyy so glad you loved them!
Suzanne@feedinglove says
Oh this looks incredible! I will have to look for simple mills this weekend. I have some silken tofu waiting for a new recipe so this is perfect :). I make a PB pie with it every year for my husband's birthday - no one knows it is in there and the pie gets devoured!
Bryan says
The pecan crust is definitely a game changer! I want to try this recipe out just for that. I already texted this recipe to my girlfriend so we can get the ingredients
★★★★★
Paula says
About how many cookies is 5 oz? Or can u give cup measurements for crust
Alexis Joseph says
It varies box to box so check the weight of the package--this 10oz box for example would add up to 25 cookies, or half the package. Hope that helps!
Kori says
These look and sound ah-mazing!!! I love the sound of the crust, and I'm excited to make a baked good with tofu. Yum!
Brittany Audra @ Audra's Appetite says
That pecan cookie crust sounds incredible, and love how easy it is! 🙂
Maggie says
Can not wait to make ! The texture looks amazing !
Cora says
YUM!! I looovveee desserts made with silken tofu. It's seriously a magic ingredient - but I haven't yet thought of using it with pumpkin! Feels like a no brainer now. I'm just going to have to see if I can get these cookies in Canada, or find myself a suitable alternative.
Alexis says
Me too--totally agree that it's straight MAGIC!
Charmaine Ng | Architecture & Lifestyle Blog says
The pecan cookie crust makes the pie sounds especially scrumptious! Definitely trying out this recipe 🙂
Charmaine Ng | Architecture & Lifestyle Blog
https://charmainenyw.com