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Vegan & Gluten-Free Pumpkin Pie Pecan Bars! Now you don't have to choose between pies! Topped with Cinnamon-Vanilla Coconut Cream. | www.delishknowledge.com

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

Description

Pecan Bars topped with Pumpkin Pie! Two pie favorites in one bar! Topped with Cinnamon-Bourbon coconut cream. Vegan and Gluten Free.

  • 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
  • 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
Scale

Ingredients

  • 3 cups raw pecans, divided
  • 5 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. kosher salt
  • 5 tbsp. non-dairy butter, cubed (I like Earth Balance brand)
  • 1 15 oz. can or carton pumpkin puree
  • 1/3 cup sugar
  • 1/4 cup 100% pure maple syrup
  • 1 can full-fat canned coconut milk, divided (see note)
  • 2 tbsp. cornstarch
  • 2 tbsp. non-dairy milk
  • 2 tsp. vanilla extract
  • 2.5 tsp. cinnamon, divided
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 2 tbsp. powdered sugar
  • 1 tbsp. bourbon (optional)

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 X 8 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 the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream (see note), milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.
  4. Puree until smooth.
  5. Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
  6. When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.
  7. Before serving, make the whipped cream: place the remaining coconut cream in either a stand mixer or large bowl with the remaining tsp. cinnamon, powdered sugar, and bourbon (if using). Whip until fluffy.
  8. Finely chop the remaining pecans.
  9. Serve squares with a dollop of cinnamon cream and pecans.

Notes

Place entire can of full-fat coconut cream in the fridge at least 2 hours before making this recipe. Use the top 1/4 cup for the pumpkin pie filling and use the rest for the Cinnamon whipped cream.

Find it online: https://www.delishknowledge.com/vegan-pumpkin-pie-pecan-bars/

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