Get ready to indulge in the ultimate fall dessert with these Creamy Vegan Pumpkin Pie Bars! Perfectly gluten-free and bursting with the rich flavors of pumpkin and warm spices, these bars are a delightful twist on the classic pumpkin pie. Whether you’re hosting a holiday gathering or simply craving something sweet, these bars are sure to impress everyone at the table. With a creamy filling nestled atop a delectable oat crust, you won’t believe how easy they are to make! Dive into this recipe and discover how to create a dessert that’s not just delicious but also wholesome and guilt-free!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups gluten-free oats
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 can (15 oz) pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a food processor, pulse the gluten-free oats until they become a fine flour-like consistency.
- Add almond butter and maple syrup to the processed oats. Pulse until the mixture becomes a cohesive, slightly sticky dough that holds together when pressed.
- Press the oat crust mixture evenly into the prepared baking pan, creating a firm, compact base. Use the back of a spoon or spatula to smooth the surface.
- In a large mixing bowl, combine pumpkin puree, coconut milk, coconut sugar, pumpkin pie spice, and vanilla extract. Whisk thoroughly until the filling is smooth and well-incorporated.
- Pour the pumpkin filling over the prepared oat crust, ensuring an even distribution and smooth top.
- Bake in the preheated oven for 30 minutes, or until the edges are slightly firm and the center is set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for an additional 2-3 hours to allow the bars to set and develop a creamy texture.
- Using the parchment paper overhang, lift the bars out of the pan and slice into 12 even squares.
- Optional: Garnish with a sprinkle of extra pumpkin pie spice or a dollop of coconut whipped cream before serving.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose Quality Ingredients: For the best flavor, opt for organic pumpkin puree and high-quality almond butter. Fresh ingredients can make a significant difference in taste!
- Prep Ahead: You can prepare the oat crust a day in advance and store it in the fridge. This will save you time on the day you plan to serve the bars.
- Don’t Skip the Cooling Time: Allowing the bars to cool completely at room temperature before refrigerating is crucial for achieving the perfect texture. Patience is key!
- Experiment with Toppings: Get creative with your toppings! A sprinkle of chopped nuts, a drizzle of maple syrup, or a dollop of coconut whipped cream can elevate these bars even further.
- Use Parchment Paper: Lining your baking pan with parchment paper not only makes removal easier but also helps in achieving clean, even cuts when slicing the bars.
- Storage Tips: Keep leftover bars in an airtight container in the refrigerator. They can last up to 5 days, but trust us, they won’t last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 0mg
