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
- 2/3 cup coconut sugar, packed (or brown sugar)
- 8oz silken tofu*
- 2 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 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