Vegan Pumpkin Pie Bars
A delicious, cozy, fall dessert, these vegan pumpkin pie bars are spiced perfectly and filled with a rich pumpkin filling on top of a light, gluten-free crust.
Servings 16 bars
Calories 231kcal
Ingredients
Base:
- 1 cup oat flour
- ¾ cup almond flour
- 2 tablespoons light brown sugar
- 6 tablespoons coconut oil melted
- 2 tablespoons water
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling:
- 1 15-ounce can pumpkin puree 1 ¾ cup
- 3 tablespoons cornstarch
- 1 cup coconut milk full fat
- ⅔ cup light brown sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 ½ teaspoons pumpkin pie spice
Glaze:
- 1 ¼ cups powdered sugar
- 2-3 tablespoons coconut milk
- 1 pinch salt
Instructions
- Grease and line an 8” x 8” (20 x 20cm) baking pan with parchment paper. Preheat oven to 325° F (160C).
Make base:
- In a large bowl, combine flours, brown sugar, baking powder, and salt. Stir to combine.
- Add oil and water. Stir until a soft crumble forms.
- Press mixture into pan. Pat into an even layer.
- Bake for 12-15 minutes until just firm and golden at the edges.
Make filling:
- In a blender, combine pumpkin puree, coconut milk, and brown sugar. Puree until smooth.
- Add cornstarch, vanilla, sugar, salt, and spices.
- Blend on low speed until completely combined, smooth, and pale orange.
- Pour on top of hot base and level out.
- Bake for 50-60 minutes until firm on the edges when jiggled and not moving in the center, and dull on top.
- Cool in pan completely before removing by lifting the parchment paper edges.
Make the glaze:
- Combine the powdered sugar with just enough coconut milk and a pinch of salt to make a very thick glaze.
- For best results, cut before glazing.
- Pour the glaze in stripes over the bars just before serving.
Notes
- For best results, slice the pumpkin pie bars before you drizzle the coconut glaze over the top in a stripe pattern.
- Let the bars cool in the pan completely before you lift the parchment paper out by the edges. This is when the bars will firm up.
- Adjust the texture of your glaze by adding the coconut milk slowly to the icing sugar. Add more icing sugar if needed for a thicker texture.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 164mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4413IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
