Vegan Pumpkin Pie Bars

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.


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
  1. Preheat oven 350
  2. Spray 9×9 baking dish with cooking spray
  3. In a small bowl mix together almond flour, coconut oil, maple syrup + cinnamon.
  4. Mix until all ingredients are combined ~ The mixture will be somewhat sticky
  5. Also the mixture to the pan ~ spread evenly along the bottom and up the sides… pressing into the pan.
  6. Poke the crust with a fork all over the bottom and a few times on the sides.
  7. Bake for 10-12 minutes~ until the crust is light key browned ~ remove and let it cool
  8. In a large bowl add the “Filling” ingredients and mix with a whisk
  9. Pour mixture on top of the precooked crust
  10. Bake for 50 min to 1 hour at 350.
  11. The middle will still look slightly jiggly. Remove the bars from the oven and let it cook at room temperature for 30 minutes.
  12. Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight to let the bars settle.
  13. Top with coconut milk Reddi Whip ~ ENJOY!!