Vegan Pumpkin Pie Bars
Delight in the flavors of Thanksgiving with these 100% vegan Pumpkin Pie Bars. Ideal for Thanksgiving or any autumn gathering. Top with coconut whipped cream for an added layer of delight.
Servings: 9
Calories: 225kcal
Cost: $13
Ingredients
Crust:
- 2 cups graham cracker crumbs ensure it’s vegan-friendly
- 6 tablespoons melted coconut oil
- 2 tablespoons coconut sugar brown sugar, granulated sugar or maple syrup
Filling:
- 1 15 oz can pumpkin puree
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut sugar brown sugar, granulated sugar or maple syrup
- 1/4 cup cornstarch or arrowroot powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and sugar or syrup. Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of an 8×8-inch baking dish. Bake for 10 minutes, then set aside to cool slightly.
Prepare the Filling:
- In a blender or food processor, combine all the filling ingredients. Blend until smooth and creamy.
- Pour the pumpkin mixture over the crust in the baking dish, spreading it out evenly.
Bake and Cool:
- Place the baking dish back in the oven and bake for 40-45 minutes, or until the filling is set and slightly firm to the touch.
- Remove from the oven and allow to cool completely at room temperature. For best results, refrigerate for at least 2 hours before serving.
Serve:
- Cut into bars and serve chilled. Top with coconut whipped cream or a sprinkle of cinnamon, if desired.