Vegan Pumpkin Bars Recipe
These Vegan Pumpkin Bars are a tasty no-bake alternative to classic pumpkin pie. It’s naturally gluten and dairy-free, but still has plenty of natural pumpkin flavor.
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.
Nutrition
Calories: 225kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 20mgPotassium: 220mgFiber: 3gSugar: 16gVitamin A: 4245IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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