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    Hummusapien » Recipes » Cooking Method » Baking » Healthy Pumpkin Pie Bars (Vegan!)

    ★★★★★ from 15 reviews

    Healthy Pumpkin Pie Bars (Vegan!)

    Published Nov 17, 2021 · Modified Nov 17, 2021 · by Alexis Joseph · 45 Comments

    Jump to Recipe

    These Vegan Pumpkin Pie Bars are the best holiday dessert and so easy to make! Complete with an amazing two-ingredient crust. 

    pumpkin pie bar on plate

    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.

    bite taken out of pumpkin bar

    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.

    spatula smoothing out pie filling

    How to make easy pumpkin pie bars

    1. Make the crust by pulsing cookies and oil in the food processor. Press into pan.
    2. Make the filling by adding those ingredients to the food processor.
    3. Pour filling into crust lined pan.
    4. 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!

    pie crust

    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

    pie bars

    Print
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    Vegan Pumpkin Pie Bars Recipe

    ★★★★★ 4.9 from 15 reviews
    • Author: Alexis Joseph | Hummusapien
    • 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
    Print Recipe
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    Description

    These Vegan Pumpkin Pie Bars are the best holiday dessert and so easy to make! Complete with an amazing two-ingredient crust.


    Ingredients

    Units Scale

    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

    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 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.
    3. 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.
    4. 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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Maggie Jones says

      November 13, 2022 at 5:53 am

      wonderful find..will be dreaming about my first pumpkin pudding desert!

      ★★★★★

      Reply
    2. Dylan says

      November 18, 2021 at 12:24 am

      One of my all-time favourites! So good!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 18, 2021 at 1:43 pm

        Yayyy!!

        Reply
    3. Abed says

      November 17, 2021 at 8:32 pm

      These are so delicious! The perfect treat to bring to your holiday gathering!!

      ★★★★★

      Reply
    4. Diane says

      January 05, 2021 at 10:48 am

      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!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 05, 2021 at 4:24 pm

        Awesome, I'm thrilled you loved these Diane!

        Reply
    5. Janice says

      December 21, 2020 at 1:46 pm

      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?

      ★★★★★

      Reply
      • Alexis Joseph says

        December 21, 2020 at 2:25 pm

        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!

        Reply
    6. Valerie says

      December 03, 2020 at 5:44 am

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 04, 2020 at 2:50 pm

        Hahaha the 2-scoop situation...nightmare LOL. Love that So Delicious whip!! Sending you virtual hugs! XOXO

        Reply
    7. Jer says

      November 20, 2020 at 2:18 pm

      These were SO good. Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 20, 2020 at 2:20 pm

        Yay!!

        Reply
    8. Rebecca Way says

      November 17, 2020 at 10:26 pm

      Pumpkin pie bars are delicious! I haven’t found a better recipe in my eight years being vegan!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 17, 2020 at 11:56 pm

        Yayyyy, thanks a ton Rebecca!!

        Reply
    9. Colleen Reeves says

      May 13, 2020 at 2:12 am

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 13, 2020 at 12:42 pm

        Thanks so much, Colleen! These are a favorite around here.

        Reply
    10. Frances says

      November 15, 2018 at 12:25 am

      so would using an egg in place of silken tofu work? Do you know the ratio if it does?

      Reply
      • Alexis says

        November 15, 2018 at 9:21 am

        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

        Reply
    11. Jessica says

      November 13, 2018 at 5:13 pm

      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!!

      ★★★★★

      Reply
      • Alexis says

        November 13, 2018 at 6:45 pm

        Definitely!

        Reply
    12. Donna Grill says

      November 12, 2018 at 12:24 pm

      Great Recipe. Love it.

      ★★★★★

      Reply
    13. Lisa says

      November 08, 2018 at 8:14 pm

      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!!

      Reply
      • Alexis says

        November 11, 2018 at 9:44 pm

        Yes for sure you can! Just pour it into the pre baked pie crust and bake until set.

        Reply
    14. Todd says

      October 21, 2018 at 7:43 pm

      Is this real ?!

      ★★★★★

      Reply
    15. Alluson says

      October 20, 2018 at 2:46 am

      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?

      ★★★

      Reply
      • Alexis says

        October 20, 2018 at 7:04 am

        Not at all! Zero coconut flavor 🙂 use refined coconut oil. Enjoy!

        Reply
    16. Kim says

      October 14, 2018 at 11:09 pm

      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!!!

      Reply
      • Alexis says

        October 15, 2018 at 6:36 am

        So glad you liked it!!! Yes always drain 🙂

        Reply
        • Kim says

          October 15, 2018 at 7:50 pm

          Thank you!!

          ★★★★★

          Reply
        • Leah says

          November 05, 2018 at 6:17 pm

          Is there a substitute for the tofu? I can’t do soy.?

          Reply
          • Alexis says

            November 06, 2018 at 7:28 pm

            No, sorry girl!

    17. Chris says

      October 05, 2018 at 7:37 am

      Can you tell me where you purchase simple mills toasted pecan cookies?

      Reply
      • Alexis says

        October 05, 2018 at 8:17 am

        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.

        Reply
    18. Kaitlyn says

      October 01, 2018 at 12:18 pm

      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!

      Reply
      • Alexis says

        October 02, 2018 at 4:25 pm

        Yayyy so glad you loved them!

        Reply
    19. Suzanne@feedinglove says

      September 28, 2018 at 8:59 am

      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!

      Reply
    20. Bryan says

      September 27, 2018 at 9:53 pm

      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

      ★★★★★

      Reply
      • Paula says

        November 24, 2021 at 6:13 pm

        About how many cookies is 5 oz? Or can u give cup measurements for crust

        Reply
        • Alexis Joseph says

          November 24, 2021 at 6:41 pm

          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!

          Reply
    21. Kori says

      September 27, 2018 at 3:28 pm

      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!

      Reply
    22. Brittany Audra @ Audra's Appetite says

      September 27, 2018 at 2:57 pm

      That pecan cookie crust sounds incredible, and love how easy it is! 🙂

      Reply
    23. Maggie says

      September 27, 2018 at 9:42 am

      Can not wait to make ! The texture looks amazing !

      Reply
    24. Cora says

      September 27, 2018 at 8:46 am

      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.

      Reply
      • Alexis says

        September 27, 2018 at 9:01 am

        Me too--totally agree that it's straight MAGIC!

        Reply
    25. Charmaine Ng | Architecture & Lifestyle Blog says

      September 27, 2018 at 5:23 am

      The pecan cookie crust makes the pie sounds especially scrumptious! Definitely trying out this recipe 🙂

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply

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