These Creamy Vegan Pumpkin Pie Bars are a foolproof fall dessert with a silky pumpkin pie filling and easy gluten-free crust. Perfect for Thanksgiving or cozy weeknights.
If you’re a pumpkin freak like me, check out my Pumpkin Pie Hummus and Vegan Pumpkin French Toast. Amazing!
Yes, I love fall (and pumpkin everything)
Fall is my happy place. Give me flannel shirts, football Saturdays, a square pan of something sweet cooling on the counter, a cup of coffee, and I'm set.
There's just something about that crisp air, the sound of leaves crunching underfoot, and the smell of plenty of pumpkin spice drifting through the house. It's cozy, nostalgic, and let's be honest, it's also the perfect excuse to turn just about anything into a pumpkin recipe.
And while I love a good traditional pumpkin pie (my favorite pie since childhood), sometimes you don't want the fuss of rolling out pie crust or waiting for it to set in a pie pan.
That's why these Vegan Pumpkin Pie Bars are a fall season game-changer. Think all the creamy pumpkin pie filling you crave, but in a fool-proof “set-it-and-forget-it” bar form.
That’s right! No pie pan, no stress – just slice and serve. You’re welcome.
Why you’ll love this vegan pumpkin pie bar recipe
This is hands down one of my favorite pumpkin recipes. Here’s why…
- Easy gluten-free crust: made with homemade oat flour and almond flour for a crisp shortbread crust without the hassle of pie dough.
- Creamy pumpkin pie filling: smooth, custardy, and spiced with cinnamon, ginger, nutmeg, and cloves. But, I suggest you use my DIY Pumpkin Pie Spice.
- Healthier twist: sweetened with pure maple syrup (no brown sugar overload), dairy-free, and egg-free.
- Perfect dessert for fall: cozy enough for weeknights, fancy enough for Thanksgiving dinner.
- Next level cozy factor: nothing says fall like grabbing a square of pumpkin pie bar with a cup of coffee while wearing your favorite flannel.
Ingredients you'll need
A simple recipe using basic pantry staples for the best texture and flavor.
- For the crust: rolled oats, almond flour, a little sea salt, and maple syrup come together in the food processor to make a rustic flour mixture that presses into the baking dish like a buttery shortbread crust (but dairy-free).
- For the filling: pumpkin purée, pumpkin pie spice, cornstarch (or arrowroot starch/tapioca starch), non-dairy milk, vanilla extract, and pure maple syrup. The pumpkin pie bar filling bakes into a creamy pumpkin pie layer with the exact taste and texture of classic pumpkin pie.
- Optional toppings? Yes, please! Coconut whipped cream, coconut cream, or even a scoop of dairy-free ice cream for the best results.
How to make Vegan Pumpkin Pie Bars
Here’s a quick overview. See the recipe card down below for full details, including a detailed ingredients list along with instructions.
Make the crust: Blend the oats, almond flour, and salt in a food processor. Add maple syrup and pulse a few times until it forms the crust dough. Press the crust into a parchment paper-lined baking pan and bake until golden brown.
Blend the filling: Combine pumpkin purée, maple syrup, almond milk (or any type of plant-based milk), vanilla, cornstarch, and pumpkin pie spice in a large bowl or blender until smooth.
Bake: Pour the pumpkin filling into the crust, smooth the top, and bake until it’s set around the edges of the pan but slightly jiggly in the center.
Chill: Cool completely, then cover with plastic wrap or foil and refrigerate until firm (overnight is best).
Slice & serve: Cut into 9 bars, top with my coconut whipped cream, and enjoy the best part…EATING THEM!
Substitutions & variations
These pumpkin pie bars are super flexible. Here are some ideas for making them your own:
- Crust swaps: Try a vegan graham cracker crust, a pecan pie-inspired nut crust, or even a cinnamon cereal base. Coconut flour or rustic flour blends can work, too, but you may need to adjust the moisture.
- Sweeteners: Maple syrup adds the best flavor, but you can use coconut sugar, organic cane sugar, or even brown sugar for a more traditional pie taste.
- Starch options: Cornstarch, arrowroot starch, or tapioca flour all work to thicken the pumpkin pie layer. I have found that cornstarch works best.
- Milk choices: Almond milk is classic, but coconut milk makes the filling extra creamy, or even cashew milk. Any plant-based milk will do.
- Add-ins: Sprinkle the top with ground cinnamon, swirl in coconut cream for texture, or even layer with a vegan cream cheese frosting for a next-level dessert.
- Mini version: Bake in a muffin tin for mini pumpkin pies, or use a pie pan for a rustic free baking vibe.
Storage & serving tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled straight from the fridge for the best texture.
- For holiday favorites like Thanksgiving dinner, make them the night before to save time and cover tightly with plastic wrap.
- These bars are also freezer-friendly. Wrap individually, freeze, and thaw overnight in the fridge when the pumpkin craving strikes.
FAQ: Pumpkin Pie Bars
Yes, just make sure it's thick (not watery). Too much liquid will affect the creamy pumpkin pie filling.
Swap with oat flour or a gluten-free flour blend like Bob's Red Mill for great texture.
Use oat flour as a substitute for almond flour.
Yes! It makes the pumpkin filling even richer and creamier. Just be sure the coconut milk is at room temperature before mixing.
You can bake just the pumpkin pie bar filling in a square pan. You’ll need to let it sit a bit longer, but it’s still delicious.
Why these healthy pumpkin pie bars are the perfect dessert
This recipe truly combines the best of both worlds: the texture of a classic pumpkin pie with the convenience of a bar form. They're simple enough for a weeknight bake, but impressive enough to sit proudly next to pecan pie and pumpkin bundt cake at your Thanksgiving dinner.
The best part? You don't need a rolling pin, a pie crust shield, or a prayer that your traditional pie won't crack. Just a food processor, a square pan, and a little bit of patience while it chills.
So whether you're in flannel on a Friday night, hosting holiday favorites, or just looking for a simple recipe to cozy up the fall season. These easy pumpkin pie bars are always a hit.
Did you try this recipe?
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Creamy Vegan Pumpkin Pie Bars (Gluten-Free)
These creamy Vegan Pumpkin Pie Bars are a foolproof fall dessert with a silky pumpkin pie filling and easy gluten-free crust. Perfect for Thanksgiving or cozy weeknights.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 9 bars 1x
- Category: Desserts
- Method: Bake & Chill
- Cuisine: American
- Diet: Vegan
Ingredients
For the crust
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- 1 ½ cups almond flour (not meal)
- ¼ tsp sea salt
- Optional: 2 tablespoon date sugar (or use coconut sugar)
- ¼ cup pure maple syrup
For the filling
- 3 cups pumpkin purée (canned or homemade, not pie mix)
- ¼ cup pure maple syrup
- ¼ cup unsweetened almond milk (or any plant-based milk at room temperature)
- 1 tsp pure vanilla extract
- 3 Tbsp cornstarch (or arrowroot starch/tapioca starch)
- 1 Tbsp pumpkin pie spice (or a blend of cinnamon, ginger, nutmeg, & cloves)
- ¼ tsp sea salt
For Serving (Optional)
- Coconut whipped cream
- Extra cinnamon or pumpkin pie spice for sprinkling
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch square pan or baking dish with parchment paper, leaving some overhang for easy lifting later.
- Make the crust: Add oats, almond flour, sea salt, and date sugar to a food processor. Pulse until the oats are mostly broken down but still a little textured. Pour in the maple syrup and pulse until the crust dough clumps together.
- Press and bake: Transfer crust mixture to the prepared pan. Spread into an even layer, then cover with parchment paper and press firmly using the bottom of a glass or measuring cup. Bake crust for 20 minutes, until lightly golden brown. Let cool while you prep the filling.
- Blend the filling: In a blender or food processor, combine pumpkin purée, maple syrup, almond milk, vanilla, cornstarch, pumpkin pie spice, and sea salt. Blend until smooth and creamy, scraping down sides if necessary. Taste and adjust spices or sweetness. (Note: you can whip by hand in a large bowl, but it will not be as creamy and smooth.)
- Assemble and bake: Pour the pumpkin pie bar filling onto the cooled crust. Tap the pan gently on the counter to release air bubbles. Bake 50-60 minutes, until the edges of the pan look set and a little brown but the center is slightly jiggly (like traditional pumpkin pie). It will be slightly brown with some cracks. Don’t freak, this is normal.
- Cool and chill: Remove the bars from the oven and let them cool to room temperature. Cover loosely with plastic wrap or foil and refrigerate for at least 4-6 hours, preferably overnight, to allow the mixture to set fully.
- Slice and serve: Lift bars out of the pan using parchment overhang. Slice into 9 squares and serve topped with coconut whipped cream or sprinkled with ground cinnamon.
Notes
- Starch swaps: Cornstarch, arrowroot starch, or tapioca starch all work here.
- Milk options: Almond milk is great, but coconut milk will give you a richer, creamier pumpkin filling.
- Sweetener: Date sugar is optional, but it adds a warm caramel flavor to the crust. Coconut sugar or brown sugar also works.
- Let it chill: You can enjoy these once they’ve cooled, but they are best once chilled in the fridge for a few hours.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Bars taste best when chilled.
Nutrition
- Serving Size: 1 square
- Calories: 235
- Sugar: 14 g
- Sodium: 141.1 mg
- Fat: 3.7 g
- Carbohydrates: 31.6 g
- Fiber: 4.2 g
- Protein: 4.9 g
- Cholesterol: 0 mg
These were great and easy.
Great Recipe! I’ve been looking for something like this. I will definitely make this again. I did find the crust a bit overcooked in my oven so I will try cutting the first cooking time by 5 minutes. Thanks from another pumpkin freak!
Loved this recipe. Sort of an easier and less formal pumpkin pie. We didn’t have 2 cans of pumpkin so I used sweet potato and it was great as well. Thanks Shane.
Ooo, sweet potato sounds amazing!
I made this using an 8X8 silicone square pan, no parchment paper needed. It is so good!! I did add more maple syrup because I wanted it sweeter. I will be making this again. Thank You Shane!!
Is there a substute For Almond flour?
Try coconut flour or use oat flour in addition to the oats.
All the flavor of classic pumpkin pie, no fork required.