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Vegan Pumpkin Pie Pecan Bars

Vegan Pumpkin Pie Pecan Bars

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 12 1x
  • Category: dessert, thanksgiving
  • Method: Oven
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan

Description

Pumpkin Bars that taste like pumpkin pie, with half the effort The best part about these bars is that they are easier to put together than traditional pie. Once you try these vegan pumpkin pie bars, it’ll be hard to go back to regular pie again.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 12 1x
  • Category: dessert, thanksgiving
  • Method: Oven
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 12 1x
  • Category: dessert, thanksgiving
  • Method: Oven
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan
Scale

Ingredients

Pecan Crust:

  • 2 1/2 cups raw pecans, plus more for garnish
  • 5 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 5 tablespoons non-dairy butter, cubed (I like Earth Balance brand)

Creamy Pumpkin Pie Filling:

  • 2 tablespoons cornstarch or arrowroot starch
  • 1/4 cup 100% pure maple syrup
  • 1 (15 oz.) can or carton pumpkin puree– not pumpkin pie filling!
  • 1/3 cup sugar
  • 1/4 cup coconut cream or full-fat coconut milk (the thick stuff on top of the can*)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Whipped coconut cream, for topping

Instructions

  1. Preheat oven to 350° F. Place 2 1/2 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.
  2. Add butter and pulse until mixture is finely ground and resembles wet sand. Press the pecan mixture into a well-greased or parchment lined 8×8″ baking pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.
  3. In a small bowl, whisk the cornstarch into the maple syrup until combined. Place this along with the pumpkin puree, sugar, vanilla extract, coconut cream, cinnamon, ginger and nutmeg in the same food processor (no need to wipe it out first) and blend until creamy and smooth, scraping down the sides as needed.
  4. Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
  5. When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 2 hours to set before slicing.
  6. Serve squares with a dollop of whipped coconut cream and pecans.

Notes

*For best results, place the can of full-fat coconut milk in the fridge. After opening, carefully remove the top layer of thick cream. If your coconut milk is too watery, omit it all together as too much liquid in these bars won’t allow them to set up correctly.

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