Whether you’re a vegan, have vegan guests this Thanksgiving, or simply want to explore new culinary experiences, I hope this recipe brings joy to your table. I believe you’ll find it delicious, easy to prepare, and the perfect addition to your holiday feast.
Vegan Pumpkin Pie Bars
Ingredients
Almond Crust:
- 2 cups fine unbalanced almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
Pumpkin Pie Filling:
- 15oz can of organic pumpkin purée
- 1 can of full-fat coconut milk
- 3/4 cup brown sugar or coconut sugar
- 2 1/2 tsp of pumpkin pie spice
- 1/2 tsp salt
- 3 tbsp cornstarch or arrowroot
Directions
- Preheat oven 350
- Spray 9×9 baking dish with cooking spray
- In a small bowl mix together almond flour, coconut oil, maple syrup + cinnamon.
- Mix until all ingredients are combined ~ The mixture will be somewhat sticky
- Also the mixture to the pan ~ spread evenly along the bottom and up the sides… pressing into the pan.
- Poke the crust with a fork all over the bottom and a few times on the sides.
- Bake for 10-12 minutes~ until the crust is light key browned ~ remove and let it cool
- In a large bowl add the “Filling” ingredients and mix with a whisk
- Pour mixture on top of the precooked crust
- Bake for 50 min to 1 hour at 350.
- The middle will still look slightly jiggly. Remove the bars from the oven and let it cook at room temperature for 30 minutes.
- Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight to let the bars settle.
- Top with coconut milk Reddi Whip ~ ENJOY!!