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Vegan Pumpkin Pie Bars

We’ve made so many of these Vegan Pumpkin Pie Bars in the past 2 weeks that I am a little embarrassed to admit just how many. They are too scrumptious to resist, and never last long in our house. The pecan crust is a heavenly pair for the creamy and festive pumpkin pie filling.

To begin making this recipe, preheat your oven to 350Β°F. In a food processor or a high speed blender, add in the pecans and oats and grind them up into a flour-like consistency (about 1 minute in my Ninja Chef blender). Then, add in the sugar, vegan butter, and maple syrup and blend again until well combined. You may need to stop it and scrape the sides down between pulses. You want the butter as evenly distributed as possible.

Line a 8×8 or 9×9 baking dish with parchment paper. (I didn’t have as much parchment paper as I thought and used aluminum foil this time, which works, but parchment paper is definitely preferred.) Pour in the pecan crust contents into the bottom of the baking dish and spread it out as evenly as possible across the bottom of the pan. I find just using your fingers works best for this. Bake for 20 minutes. Set aside.

While the crust is baking, prepare the pumpkin pie filling. Add the sugar, corn starch, pumpkin pie spice, and salt to a large mixing bowl and give it a quick whisk. Then, add in the pumpkin puree, maple syrup, non dairy milk, and vanilla extract. Mix it all until well combined and creamy. If you’d like, you can fold in some crushed pecans now.

Pour the filling onto the baked crust and use a spatula to even out the top as much as possible. Return to the oven and bake for 1 hour. When the Vegan Pumpkin Pie Bars are finished cooking, let them cool on the counter for 30 minutes, then refrigerate them for at least 6 hours before serving. Cut into about 18 peices. Top with Dairy-Free Whipped Cream and ENJOY!

Vegan Pumpkin Pie Bars

Servings: 18 bars
Prep time: 10 minutes
Cook time 1 hour 20 minutes
Chill time: 6 hours 30 minutes

Ingredients:
  • Pecan Crust
    • 1 heaping cup pecans – halved
    • 1 cup old fashioned oats
    • 2 tbsp sugar
    • 1/4 cup vegan butter
    • 1 tbsp maple syrup
  • Pumpkin Pie Filling
    • 1/3 cup sugar
    • 3 tbsp corn starch
    • 1/2 tbsp pumpkin pie spice
    • 1/4 tsp salt
    • 2 15 oz cans pumpkin pie puree
    • 1/2 cup maple syrup
    • 3 tbsp non dairy milk
    • 1/2 tbsp vanilla extract
    • *optional 1/2 cup crushed pecans
Steps:
  1. Preheat oven to 350Β°F
  2. In a food processor, or high speed blender, add the pecan halves and old fashioned oats and pulse until you have a flour-like consistency.
  3. Add the sugar, vegan butter, and maple syrup and pulse again, until it’s all pretty evenly distributed.
  4. Line a 8×8 or 9×9 baking dish with parchment paper. Pour the pecan crust mixture into the pan and spread out with your hands, evenly covering the pan.
  5. Bake for 20 minutes. Set aside
  6. In a large mixing bowl, add the sugar, corn starch, pumpkin pie spice, and salt and mix together.
  7. Now, add the canned pumpkin puree, maple syrup, non dairy milk, and vanilla extract and whisk until well combined and creamy. Fold in pecans now, if you going to.
  8. Pour pumpkin pie mixture onto the precooked pecan crust and spread it out evenly.
  9. Bake for 1 hour.
  10. Remove from the oven and set on the counter to cool for 30 minutes. Then refrigerate for at least 6 hours.
  11. Once fully chilled, cut into 18 bars and serve!

Amanda
PP

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