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Creamy Vegan Pumpkin Pie Bars (Gluten-Free)

Recipe by Shane Martin

  • Total Time1 hour 15 minutes
  • Yield9 bars 1x
  • DietVegan

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.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Ingredients

Scale

For the crust

  • 1 cup old-fashioned rolled oats (gluten-free if needed)
  • 1 1/2 cups almond flour (not meal)
  • 1/4 tsp sea salt
  • Optional: 2 Tbsp date sugar (or use coconut sugar)
  • 1/4 cup pure maple syrup

For the filling

  • 3 cups pumpkin purée (canned or homemade, not pie mix)
  • 1/4 cup pure maple syrup
  • 1/4 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)
  • 1/4 tsp sea salt

For Serving (Optional)

  • Coconut whipped cream
  • Extra cinnamon or pumpkin pie spice for sprinkling

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Bake & Chill
  • Cuisine: American

Find it online: https://shaneandsimple.com/creamy-vegan-pumpkin-pie-bars/