Substituted GF flour for all purpose flour. Save my name, email, and website in this browser for the next time I comment. Pumpkin Pie has been a lover (yes you heard me right) of mine since I can remember. And if it’s an actual pumpkin pie you want, you can use the same recipe and bake it in a pie pan. Your email address will not be published. Made these bars this weekend and they were absolutely delicious! (if the mixture sticks to your hands just add a little oil to your hands). Either way, it’ll count as one of your vegetable portions for the day if you ask me. Thank you! Vegan, gluten-free, paleo, grain-free, refined-sugar free…these bars cover it all! The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. How to Make Vegan Gluten-Free Pumpkin Pie Bars. Have you made a pumpkin pie yet this year?! Yay! Richa – thank you for inspiring us with the most amazing recipes! Remove the loaf pan from the oven and let it cool completely before removing from the pan. … Thanks!! I will definitely make it again. Even after Thanksgiving is over, I’m still in love with pumpkin. Make sure to make this recipe ahead of time to allow for some time for chilling. we are participant in Amazon services LLC Associates program. 1 Pumpkin Pie Squares. Thanks for stopping by! The filling has such a great texture because it is chilled, thick and creamy. These pumpkin pie bars and gluten-free and vegan and make the perfect dessert! Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Hello there! The thick, creamy pumpkin pie pudding goes nicely with the pecan date crust and the granola. Awesome! You would just use a pie dish and press the almond crust on the bottom and up the sides, bake and then everything else would be the same. Easy to make too. Thanksgiving is exactly one week away and I’m getting super excited! The Crust: Add all purpose flour, sugar and salt to the food processor and pulse to combine. Delicious. Meanwhile, make the pumpkin pie layer. So easy to make. Store these bars in the refrigerator for 5 days or freeze them. I made these for Thanksgiving and everyone agreed they were amazing. Thank you. These Pumpkin Bars are all things fall. This 8-ingredient pumpkin pie recipe calls for coconut milk adding a … Add in the remaining non-dairy milk along with the pumpkin puree … Thanks! MENU MENU. Show of hands whose favorite pie around the holidays is Pumpkin Pie? That. I gave these to my neighbors and they loved them too! This allergy-friendly pumpkin pie is the perfect vegan Thanksgiving dessert. One Green Planet - Shelby Hettler. This could be the go to replacement for pumpkin pie. (FYI, my 5 children fully support me) But, when an impasse arises I see opportunity. Don’t over process. This is a summary of the process to go along with the process photos. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping. You would never believe that the flaky crust is gluten-free, paleo AND vegan. Pumpkin puree and maple mixed with almond flour and coconut flour and topped with an easy cinnamon streusel. Delicious recipe!!! My kids absolutely love it when I make a batch of pudding for them. With a creamy filling and crunchy crust, it's the perfect balance for a seasonal dessert. Preheat oven to 425° Make 1 recipe of my simple vegan pie crust Make sure it is properly chilled before filling as stated in recipe (you could also use store bought pie shell refrigerated or frozen) Whisk pie filling ingredients in a large mixing bowl until smooth; Pour into unbaked chilled pie shell; Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes. its officially awesome. Mix until all the ingredients are combined and the mixture is somewhat sticky. I made the Vegan Pumpkin Pie Bars tonight. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! Other milks will NOT work in the recipe, they will change the texture of the filling and I have not tested it so I recommend sticking with the coconut milk. I love pumpkin pie for Thanksgiving, and I love pumpkin pie squares any time in the fall. Hi Richa! Here’s how to make your pumpkin spice pie squares: Combine the crust ingredients (gluten-free crust!) I also used Domino Light and brown sugar Splenda as well as natural applesauce instead of the oil to lighten it even more. To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. The homemade pumpkin pie filling is smooth, creamy, and seasoned with plenty of pumpkin spice and rests on a simple almond flour crust. Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and kosher salt in a blender and blend until smooth. My whole family loved them. Our obsession with pumpkin spice goes beyond lattes and pies (though we love making both at home!). You may need to add 1-2 tbsp of non-dairy milk, depending on your blender and the moisture content in the pumpkin puree for the mixture to blend into a smooth texture. Basically pumpkin pie but in bar form so there’s no need to roll out any dough! I am going to make them for Thanksgiving instead of pie. Using a whisk, mix until the pumpkin mixture is smooth! Add in the chilled coconut oil, chilled water (starting with 2 tbsp), and maple syrup, and pulse until … Now I’ll be combing your website for more delicious desserts! in a food processor until it forms a dough consistency and bake for 20 minutes in the baking dish. The pumpkin bars look delicious! BAKE for 20 minutes. I added chopped pecans to the crust and we can’t stop eating them. Thi. As always, I like my recipes to be 3 simple steps or less. These pumpkin pie bars are like pumpkin pie but so much easier to make! They’re the perfect sweet treat for Thanksgiving and Christmas and an excellent alternative to Pumpkin Pie… The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Thank you. Join 1Million followers and friends, All content on this blog is owned by Vegan Richa LLC. They were very easy to make. These pumpkin bars may be gluten-free, vegan, dairy-free and healthier for you, but they taste just as delicious as the rest. I’ll double the recipe and cook for 45 minutes or more. Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. My husband likes it better than pumpkin pie! There are a couple of components to these Vegan Pumpkin Pie Bars but trust me, each step it worth it. I love these Mini Vegan Pumpkin Pie Cheesecakes because they’re the perfect little treat for fall parties or just to have something sweet on hand. According to Grubhub’s 2020 Year in Food Report Plant-Based Foods are Still On the Rise! Every Thanksgiving my mom would make three pies – Pecan Pie (which is my dad’s favorite), Sweet Potato Pie (which is my brothers favorite) and Pumpkin Pie (which of course is mine). You can also subscribe without commenting. I have an assistant who replies to comments as well as we get many. Preheat oven to 350°F. Using a sharp knife cut the ends off of each side creating a smooth finish. For Glutenfree, use oat flour or a gf blend instead of all purpose flour; For Nutfree, use coconut cream instead of cashews in the Ignore earlier comment. Specifically, my wife. These Vegan Pumpkin Pie Bars are such a comforting dessert: a “buttery” base with a creamy, warmly spiced pumpkin pie filling and nutty crumble topping. These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. Sprinkle pecan topping over filling. Vegan Millionaire's Shortbread Recipe + Book Launch Heo quay chay, vegan food , cuộc sống san Jose siliconValley usa Vegan series- Misal recipe/ Misal without onion, garlic and masale. You’ll fall in love with these Vegan Pumpkin Bars, with their buttery crust and delicious pumpkin pie filling, topped with even more delicious crumbles on top! Serve it with some coconut whipped cream and your favorite crunchy vegan granola for the perfect fall treat. If you’re looking for a convenient fall dessert recipe, I’ve got you covered. But if you like your pumpkin pie at room temperature it is safe to do so. Gluten-free Pumpkin Cinnamon Rolls with pumpkin caramel. Ingredients. Is. ). She may have interpreted either the recipe or your comment Differently. Monk fruit only needs a few drops so it can’t replace liquid sugars. CRUST. I'm Krista and I'm a chocoholic. You’ll need a few tbsp non dairy milk to blend. I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. These no bake pumpkin pie bars taste like dessert but are actually incredibly healthy. They came out firm and perfect! These Pumpkin Pie Squares are for the lovers of pumpkin, pumpkin pie spice, and baked goods, but not wanting the condensed milk or gluten filled crust that typically goes along pumpkin pie. More Details. In a medium bowl, stir together all dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, cinnamon and salt). Bite-size, rich, and spicy, these are perfect with a hot cup of tea as a cozy treat. for the pumpkin layer, we use pumpkin puree. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping. This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. So we’re already off to a delicious start here! Serve: Right before serving, top with vegan whipped cream if you like (I love oat milk whipped cream!) 1 1/2 cups almond flour * (not meal // or 1 cup raw almonds*) 1/4 tsp sea salt. If you don’t have pumpkin pie spice, no problem. My husband is diabetic and can’t tolerate any form of sugar other than sugar alcohols which don’t come in liquid form. You may need to add 1-2 tbsp of non-dairy milk, depending on your blender, and the moisture content in the pumpkin puree for the mixture to blend into a smooth state. Nov 3, 2015 - These pumpkin squares are easier to make than pumpkin pie, and they are firm enough to be eaten as finger food. Subtly spiced and perfectly sweet, these easy vegan pumpkin pie bars are perfect for all gatherings and parties around Thanksgiving. Step 1-Make the crust. This pie is sure to be a … Keywords: vegan pumpkin pie bars, vegan pumpkin pie, pumpkin pie recipes, vegan pumpkin pie recipe, pumpkin bars, pumpkin pie bars, easy pumpkin pie, how to make vegan pumpkin pie, Tag @joyfulhealthyeats on Instagram and hashtag it #joyfulhealthyeats. Reply! Pumpkin pie truffles are the perfect fall appetizer, snack, or dessert. Hi, I'm Richa! Can either pumpkin seeds or sunflower seeds be used instead of cashews?? However, not everyone shares that opinion. The crust is delicious and the pumpkin is excellent. If you’re looking for something different than the traditional pumpkin pie, these delicious pumpkin bars … Made with 8 simple ingredients, it’s rich, creamy, and perfect for the holidays.. I’m convinced October and Thanksgiving exists for pumpkin pie. https://www.onegreenplanet.org/vegan-recipe/pumpkin-spice-squares-vegan They Filed Under: Comfort Food Recipes, dessert, fall, Gluten free Option, holiday, kid approved, refined sugar free, snack, soy free, Vegan Thanksgiving Recipes, Winter Tagged With: almond flour, cashews, flour, maple syrup, pumpkin puree, pumpkin spice, vegan, Your email address will not be published. . The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. However, I like to store it in the refrigerator because I like a slight chill on my pumpkin pie in general. Then they get topped off with a creamy pumpkin pie filling make extra creamy with coconut milk. Technically because this recipe does not have any dairy or egg in it you could store it on the counter. blend the pumpkin filling until the cashews are completely blended tor the best texture. The results? Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice… This will prevent the crust from bubbling up. SO GOOD. You can use storebought or homemade puree. Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. This information will not be used for any purpose other than enabling you to post a comment. Blend all of the ingredients until the cashews are broken down and already creamy. Beat at medium speed for 1 to 2 minutes; pour over crust. How to Cut these Vegan Gluten-Free Pumpkin Pie Bars into Perfect Squares When the pie has cooled completely carefully pull the ends of the parchment paper to remove the pie from the pan. *. Make the crust: In a bowl, mix the almond flour, flour, salt, cinnamon and sugar unil well combined. I didn’t have to substitute ANYTHING – followed the recipe to the letter – thanks Vegan Richa! coconut sugar adds a tad of sweetness but you can use brown sugar instead. or vegan ice cream, a little dusting of pumpkin pie spice, some chopped toasted … And, this dairy-free dessert is a must for the holiday season. How to Make: Pumpkin Pie Squares. Easier to make than a pie, this is the perfect stepping-stone to pie making. The best and only Vegan Pumpkin Pie recipe you will ever need. Let us know how it turns out! Vegan Pumpkin Pie Pudding has a short ingredient list and it’s quick to make, but it’s full of pumpkin flavor and warm spices! It should keep up to 4 days. Wanna know what we make for Christmas at my ho, I woke up to 40°F weather in Texas y'all. I went with the classic almond crust that I use in a lot of my tart recipes. I do recommend covering your pumpkin pie bars with plastic wrap. I also used Domino Light and brown sugar Splenda as … These gluten free, vegan, and refined sugar free Pumpkin Pie Bites are one of my favorite Holiday desserts! I love pumpkin pie and believe it to be a perfectly acceptable breakfast. How to Make Vegan Pumpkin Pie with Gluten Free Crust. Made these today. We're all for convenience food, and canned pumpkin is great for saving time, but we choose to make our own pumpkin puree for three reasons, because it's: Fresh; In season; Cheaper than canned; In the UK, pumpkins cost around £2 and a can of pumpkin puree is around £1.65. Get our newest recipes in your inbox PLUS our Free E-Book with everything you need to know about cooking Chicken confidently! I was happy to see the second comment. If pumpkin is your jam during the holidays or all year long then you need to make my Pumpkin Bundt Cake with Cream Cheese Frosting and my Fudgy Flourless Pumpkin Brownies. Add the oil and mix in until the mixture resenbles crumbs, and is slightly sticky. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. Check in the center, the pumpkin layer should not be jiggly. I’m a real fan of vegan, no-bake desserts. My guests raved. Next time I will double the recipe for sure. It won’t be very sticky, but it will stick really well when it bakes. I was confused by your first comment. But it’s not your typical Pumpkin Pie, I transformed these into epic bars, made them vegan, cooked them in a cinnamon almond flour crust and topped them with almond milk whipped cream. Meanwhile, make the pumpkin pie layer. maple syrup adds the perfect round sweetness to complement the pumpkin’s natural sweetness in the filling. Mission; Sustainability; Blogs; News; Shop Mary's Plus, it’s 7-ingredients, vegan and gluten-free, and doesn’t require any nuts or tofu! I just wanted to officially come on here and say I made these – and they turned out FANTASTIC. I posted a pic of the results on Facebook (under my gaming name), Vegan Richa knows who that is. Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. It is so close to the pumpkin pie I grew up with that was not vegan, but this one is, of course. Who doesn’t love pumpkin at this time of year, especially when you’ve packed the flavor into a dessert? Rich, creamy and so easy to make it’s a show stopper for your Thanksgiving dessert table. I just made this pumpkin pie bars recipe and it’s so delicious. That’s why I’m sharing these Vegan Pumpkin Bars with you today. Pumpkin Pie Spice: If you don’t have a store-bought pumpkin pie spice blend then you can make up your own using our homemade pumpkin pie spice recipe. Sooooo good! One Green Planet - Julia Sloan. Any recommendation for a substitute for the corn starch? ; Preheat an oven to 350 degrees Fahrenheit. Bake at crust at 350 degrees F for 10 minutes. Learn how your comment data is processed. You'll go nuts for these gluten-free, refined sugar-free and vegan pumpkin pie bars. Serve as is or topped with coconut cream! https://www.tastingtable.com/cook/recipes/vegan-pumpkin-pie-bar-recipe This pie is sure to be a new favorite holiday recipe in your house! #ad I’m all about quick & easy and this 3 INGRED, HI. These bars are seriously epic! This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! The crust is buttery and flaky and the filling has the most delicious pumpkin and warm spice flavor!. ... squares icon. Storing in the refrigerator overnight will firm up these squares, then you can pack them in a lunch or as a snack. About Mary’s. Step 2-Make the pumpkin filling. When substituting pumpkin in this recipe, just measure 4 cups worth of roasted squash. thanks for popping in. Your recipes are always winners. This site uses Akismet to reduce spam. This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. So good! These decadent no bake pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. An elegant spin on the classic pumpkin pie, this Pumpkin Miso Tart with a Black Sesame Crust is guaranteed to impress your holiday guests. If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamom. easy pumpkin pie bars, pumpkin pie bar recipe, vegan pumpkin bars. Pumpkin Bundt Cake with Cream Cheese Frosting, Skinny Mini Pumpkin Cheese with Pecan Crust, Cardamom Apple Galette with Cinnamon Mascarpone, The Best Oatmeal Chocolate Chip Pumpkin Bars, Epic Fudgy Mint Chocolate Crinkle Cookies, Warm Fall Farro Salad with Maple Dijon Dressing, If you really want to stay away from the brown sugar you can use coconut sugar or even Splendid’s brown sugar that I use in this, If you don’t have cornstarch you could also use. Bake at 350 degrees F for 10 minutes. What’s not to love? Combine pecans and brown sugar in small bowl. But whole pies aren't always easy to transport or to serve in even slices, so pumpkin pie bars are a great stand-in that everyone will love equally. I followed the instructions exactly and they were a breeze to make. I don’t consume oil so I substituted runny almond butter for the oil in the crust (to get the right consistency it took more than 3 tablespoons). Serve as is or topped with coconut cream! This version of pumpkin pie is made with oats and almond flour making it gluten-free. I used pumpkin pie spice instead of the separate ingredients. But the texture and taste are incredible – they truly taste EXACTLY like a pumpkin pie and with the special crust – it’s simply delicious. Spread the mixture out evenly along the bottom. Bake up a batch today to share your family and lucky friends. By submitting this comment you agree to share your name, email address, website and IP address with Joyful Healthy Eats. Whisk until smooth. Enter vegan pumpkin pie bars. Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Check in the center, the pumpkin layer should not be jiggly. Yes leave it out. Measure 2.5 inches across the left side and bottom of the large square. Pumpkin pie is a delicious fall treat. You will find full instructions and measurements in the recipe card at the bottom of the post. Vegan Pumpkin Pie (So Easy!) They were very easy to put together. Let’s talk crust. I prefer these creamy little squares to a traditional pumpkin pie. And, this dairy-free dessert is a must for the holiday season. This and over 400 more recipes is included on their handy Forks Over Knives app to help you enjoy the best meals in a plant-based lifestyle. For the cashew sub would it be 1/3 cup of the coconut cream? , soaked in hot water for at least 20 minutes. Almond Milk: We used almond milk in this smoothie but any non-dairy milk will work fine. Bake for 50 minutes to 1 hour at 350°F. These pumpkin pie bars and gluten-free ... Line an 8 x 8 inch square pan with parchment paper. Wow – these pumpkin bars are absolutely delicious! Perfect texture and sweetness!! . Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. FOR SERVING optional. Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. Loaded with pumpkin, pumpkin pie spices, are fudgy, moist and great to snack on or for dessert. Mine came out exactly like the picture. Let cool completely. I used pumpkin pie spice instead of the separate ingredients. Utterly irresistible! the crust for these pie bars is made using a blend of almond flour and regular flour. Vegan Pumpkin Pie Pancakes. For vegan pumpkin pie, you need a thickener like corn starch, arrowroot, or tapioca flour to replace the role of eggs. Notes: To make your own pumpkin pie spice: If you do not have pumpkin pie spice on hand, you can substitute 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Lets get Social! I made the pumpkin bars, and they were delicious. Vegan Pumpkin Pie Recipe– this vegan dessert is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat!The filling is SO simple to make with just 7 ingredients and right in the base of a blender. Switch up your holiday desserts this year and bring these instead! Check at 45 mins if the center is set else bake another 10 mins. These vegan pumpkin pie parfaits, however, have a good balance in texture. Vegan Pumpkin Pie Recipe– this vegan dessert is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat!The filling is SO simple to make with just 7 ingredients and right in the base of a blender. I don’t know how else to describe it. Absolutely! Vegan Food Blog with Healthy and Flavorful Vegan Recipes, Easy to throw together, these vegan pumpkin pie bars are perfect for when you don’t want to make an actual pumpkin pie but still want to have the same flavor. Which tastes like a delicious almond cookie. Filling: Blend all of the ingredients untl the cashews are broken down and already creamy. Yes! We made it today and it is almost gone. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips.They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.. They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone? Add in 1/4 cup of the non-dairy milk and whisk until smooth. Required fields are marked *. Coconut milk makes literally the best substitute for oil/eggs in this recipe, and the pie it creates with the pumpkin is like… a fall custard. Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned. Pumpkin pie filling atop a flaky biscuit crust is so homey and appealing. Transfer this mixture to a parchment-lined 9×5 inch loaf pan, and press evenly using a spatula. The bars can be stored in the refrigerator for 5 days. To serve 6, it sounds like a person uses a loaf pan. They’re thick, chewy and moist, packed with pumpkin pie spiced flavor and begging to be made this fall. Pressing into the pan. The pumpkin pie filling is rich and creamy yet light and airy, and thanks to a few secret ingredients, it’ll be the most flavorful pumpkin pie you’ll ever try! Spray a 9″ x 9″ baking dish with cooking spray and line with bottom with parchment … Remove from oven and let cool. Vegan & gluten-free. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. It’s also easier than making pie. It’s so creamy. Today I decided to make Pumpkin Pie since we are just around the corner from Turkey Day. If I double the recipe, do I use a 9 x 13? Set aside; In a large bowl, mix the butter and brown sugar using a stand or hand mixer until light and fluffy; Add the pure pumpkin, flax egg and vanilla extract to the butter/sugar mixture and mix again Vegan pumpkin pie with real pumpkin. I’d like to convert the recipe to make a pumpkin pie. I do this in warm water but you can soak them in cold water in the fridge overnight. This Pumpkin Pie … In a bowl, mix the almond flour, flour, salt, cinnamon, and sugar until well combined. Could you share with me how to do that? Transfer this mixture to a parchment lined 9x5 inch loaf pan, and press evenly using a spatula. From Paleo Vegan Pie Crust to Pumpkin Ginger Molasses Cookies: Our Top Eight Vegan Recipes of the Day! So my almost-3-year-old granddaughter, Zoey, and I tested out my new recipe for vegan, gluten-free pumpkin pie or pumpkin pie squares! Hi Richa, My daughter made these pumpkin bars for Thanksgiving last week. These Pumpkin Pie Crumb Bars are made with an oatmeal crust & crumble with a creamy pumpkin pie filling! I would make the same recipe but put in in a pie dish, reduce the cook time to about 25 mins and check to see if it’s done… add more time if needed. 10 Savory Maple-Flavored Vegan Recipes to Enjoy Over the Holidays! Skip to main content. In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. Thank you for this great recipe. Mine came out exactly like the picture. I’m so glad that you enjoyed a Thanksgiving treat. * Percent Daily Values are based on a 2000 calorie diet. Preheat an oven to 350 degrees Fahrenheit. 9 Vegan Pumpkin Pie, Three Ways: Classic, Rustic, ... Just mix the ingredients in the blender, pour into a pie shell, and bake! I love the fact that they're vegan. Of course pumpkin pie is a quintessential Thanksgiving dessert, but I honestly think this no bake version of pumpkin pie is even better than the baked version. Me jumping excitedly raising my hand!!! It wont be very sticky, but it will stick really well when it bakes. These pumpkin pie bars start with an almond cookie crust. Smooth, hearty and So Fudgy! Bakes just like classic pumpkin pie but no one will know it’s vegan, dairy free and plant based. I love the fact that they're vegan. 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