Healthy Pumpkin Pie Bars (Vegan!)

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

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!

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

★★★★★ 4.9 from 14 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

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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.

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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 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.)

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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.

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