Vegan Pumpkin Bars are my favorite way to get all the cozy flavors of pumpkin pie without turning on the oven. They’re made without eggs or dairy, naturally gluten-free, and have the best contrast between a crunchy crust and a creamy pumpkin filling. Every bite feels like fall, but with way less effort than a traditional pie.
I came up with these bars when I was craving pumpkin pie but didn't want to deal with the extra work of baking one from scratch.
The stovetop filling has that classic smooth, custard-like consistency I love, while the medjool date and pecan no-bake crust gives them a fun, nontraditional twist. Plus, they slice neatly into bars, which makes them perfect for potlucks and parties. These vegan apple bars aren’t no-bake, but they are great for serving to a crowd!
Pumpkin pie lovers should also try this no dairy pumpkin pie and my best vegan pumpkin pie.
Why You’ll Love This Recipe
- Naturally gluten and dairy-free: Not only are these vegan pumpkin bars no-bake, but they are also naturally gluten AND dairy free. No need to make any substitutions!
- Pumpkin pie flavor without the work: You get the textures and flavors of a traditional pumpkin pie without all of the extra effort and baking.
- Make-ahead friendly: These are even better the next day, so feel free to make them in advance as a treat to enjoy throughout the week or to take to a special event.
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Ingredients
- Coconut cream: The cream is the solid portion that forms in the can when you chill a can of coconut milk, so don't skip the chill step. Chilling the coconut cream allows the cream to separate from the water and become solid at the top. Using just the cream helps the filling remain thick and creamy.
- Cornstarch: I use this as a thickener for the pumpkin filling to replace the eggs. This keeps it a truly vegan dessert without sacrificing consistency and texture.
- Canned pumpkin: You must grab pumpkin puree and not pumpkin pie filling. The cans of pie filling are pre-sweetened and spiced, and you want just 100% pure pumpkin, so you have better control over the flavor!
- Dates: Medjool dates are ideal because of their soft texture, which helps them blend more easily into the crust. If you use another variety, soak the dates in warm water for about 5 minutes or so to soften them up. They work great in the caramel filling of this millionaire shortbread, too!
- Granulated sugar: I use plain white sugar in this recipe, but if you want a more refined, sugar-free version, you can do an even swap for coconut sugar.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Nut-free crust: If you have a nut allergy, you can make a no-bake crust using a combination of rolled oats and pumpkin seeds instead of pecans. This dairy-free lime pie is another no-bake pie recipe without nuts in the crust!
- Chai-spiced: Add a teaspoon of a chai-spiced blend (usually a mixture of cinnamon, cardamom, cloves, and black pepper) to the pie filling for a fun twist.
- Add toasted coconut: Finish the top of the dairy-free pumpkin bars with toasted, unsweetened coconut to tie in the flavor of the coconut cream in the filling and the coconut in the crust!
How to Make Vegan Pumpkin Pie Bars
Line a 6x6 or 8x8 baking dish with parchment paper before you get started on the recipe.
- Step 1: Prepare the crust. Add all the crust ingredients to your food processor and pulse until they are well combined.
- Step 2: Press it into the pan. Pour the crust into your prepared dish and press it firmly and evenly into the bottom.
- Step 3: Blend the filling. Blend the filling ingredients in a blender until they are nice and smooth.
- Step 4: Cook and thicken the filling. Transfer the pumpkin mixture to a saucepan over medium heat and cook it until it starts to thicken.
- Step 5: Spread over the crust and chill. Next, spread the pumpkin filling over the pecan crust evenly, and then place it in the refrigerator to chill for a minimum of 6 hours. Once firm, you may slice and serve them with coconut whipped cream or coffee ice cream.
Expert Tips
- Do the crust clump test: After you've combined the crust ingredients, squeeze the mixture in the palm of your hand. If it doesn’t stick together, add a little more coconut oil and some dates. Pulse again and retest!
- Use a blender for the filling: To get the smoothest filling possible, use a blender over a food processor. Pulsing it in the food processor sometimes leaves small bits or lumps behind.
- Wipe the knife between cuts: If you want clean, precise cuts, wipe the blade of your knife with a clean, damp towel after every slice.
- Storage directions: Place your leftover bars in an airtight container and keep them in the refrigerator for up to 5 days.
Serving Suggestions
- If you’re looking for sweet pairings, add a drizzle of this no dairy caramel dip on top, or a scoop of vegan pistachio ice cream to tie all the nutty notes together!
- These vegan pumpkin pie bars are no-bake, making them perfect for the holidays to leave space in your oven! Try these instead of a traditional pumpkin pie for Thanksgiving dinner this year.
- If you’re entertaining guests, these pumpkin bars would be an amazing addition to a dessert board! Peanut butter thumbprint cookies and candied oranges would be great alongside these vegan bars.
Recipe Video
Vegan Pumpkin Bars Recipe FAQs
There are two reasons this happens: the filling wasn’t cooked long enough on the stovetop, or the bars didn’t chill long enough in the fridge. Allow the filling plenty of time to cook down and thicken, and leave the bars in the fridge overnight if possible. Both of these steps help the pumpkin filling to thicken and set up!
You sure can! However, fresh pumpkin has a lot of excess moisture, so it must be drained and squeezed dry before you blend it into puree. Otherwise, you’ll have a watery dessert.
Of course! Lay them on a parchment-lined sheet tray in the freezer for an hour to firm up, and then transfer them to freezer bags. Freeze them for up to 1 month, and when you're ready to eat them, thaw them in the refrigerator overnight!
You can, but it’s helpful to help blend the dates for the pecan crust. The blender may be used instead, but I find it comes together easier in the food processor!
More Easy No-Bake Desserts
Vegan Pumpkin Bars Recipe
Ingredients
Filling Ingredients
- 1 cup canned pumpkin purée
- ½ cup coconut cream
- 2 tablespoon maple syrup
- ¼ cup granulated sugar
- 2 ½ tablespoon cornstarch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon each of ginger nutmeg & salt
Crust Ingredients
- 1 cup pecans 105g
- ½ cup shredded coconut 30g
- 9 pitted dates 83g
- ½ tablespoon coconut oil
- pinch of salt
Instructions
- To create the crust, add the pecans, shredded coconut, dates, coconut oil, and salt to a food processor. Pulse together until the ingredients are well combined.
- Squeeze the crust ingredients in your palm, and if it clumps together, you have a good crust. If it doesn't clump together, add a little bit more coconut oil and a few more dates.
- Transfer the crust to a parchment-lined baking tray. I used a 6 x 6 inch pan for this. Press the crust down firmly into the pan using your hands or a spatula.
- To create the filling, add the pumpkin, coconut cream, maple, sugar, cornstarch, vanilla, cinnamon, allspice, ginger, nutmeg, and salt. Blend until creamy and smooth.
- Transfer the filling to a pan over medium heat. Cook the mixture for several minutes, until it starts to thicken.
- Pour the filling on top of the crust and use a spatula to even out the filling.
- Refrigerate overnight or for 6+ hours. Then cut the bars and top them with coconut whipped cream and a sprinkle of cinnamon. Enjoy!
- This recipe makes 9 small pie squares. If you want to make a larger batch for more people, feel free to double the recipe.
Notes
- Test the crust by squeezing a small amount in your hand. If it doesn't hold together, blend in a little more coconut oil or a few extra dates until it clumps easily.
- For the firmest bars, cook the filling until thickened and chill the bars thoroughly before slicing. An overnight chill helps the pumpkin filling set properly.
- For the smoothest filling, use a blender instead of a food processor. It creates a creamier texture and helps eliminate small lumps.
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