Vegan Pumpkin Pie Bars have a crisp shortbread crust and a delicious, creamy pumpkin custard that's packed with spices and pumpkin puree! They taste just like pumpkin pie, but with none of the fuss.
I am always dreaming up new pumpkin recipes to create because they are my absolute favorite! I already have so many here on Earthly Provisions, like Vegan Pumpkin Bread, Vegan Pumpkin Cake, and Vegan Iced Pumpkin Cookies. But there is always room for just one more.
So, I created these Vegan Pumpkin Bars. These bars are a fun spin on a vegan pumpkin pie! Instead of making and rolling out a pie crust, you simply press a shortbread crust into a pan, then top it with smooth and creamy pumpkin custard and bake! It is packed with spices and is the perfect dessert for any Autumn occasion.
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Why You'll Love This Recipe
- This recipe tastes just like pumpkin pie, but it is so much easier to make!
- The vegan shortbread crust is tender and crisp, and the pumpkin custard is smooth and creamy.
- These Pumpkin Pie Bars are completely vegan and dairy-free, so anyone can enjoy them.
- This recipe is packed with spices and pumpkin puree.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Pumpkin Puree: I love Libby's pumpkin puree. It is thick, flavorful, and easy to find!
Pumpkin Pie Spices: I like to buy a pre-made pumpkin spice mix for ease, but you can always make your own.
Non-Dairy Butter: The most important ingredient in shortbread is butter! I like Country Crock Plant Butter Sticks best. It makes a delicious, crisp-but-tender crust for these Vegan Pumpkin Pie Bars and for Vegan Millionaires Shortbread.
Coconut Milk: Use full-fat canned coconut milk for a smooth and creamy pumpkin custard.
Non-Dairy Milk: To avoid the flavor of coconut coming through in the custard, I also use a bit of oat milk!
Cornstarch: Since the pumpkin filling contains no eggs, the cornstarch is required to set it.
Instructions
Step 1. To make the Vegan Pumpkin Pie Bars, first make the shortbread crust.
In a large bowl using a handmixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and powdered sugar until light and fluffy.
Then, add coconut milk and vanilla and mix until well combined.
Step 2. Next, add all-purpose flour and mix on low until a dough forms.
Scrape the shortbread dough into a prepared 8x8-inch baking pan and use your fingers or an offset spatula to press it in evenly.
Step 3. Then, bake the crust in a 350°F oven for 25-27 minutes or until the crust is lightly browned at the edges.
Set the crust aside while you mix the filling together.
Step 4. In a large mixing bowl, combine brown sugar and cornstarch with a spoon until well combined.
This step ensures that there are no clumps in the pumpkin filling.
Step 5. To the bowl, add pumpkin puree, coconut milk, non-dairy milk, pumpkin pie spice, vanilla extract and salt, and whisk until completely smooth and well combined.
Then, pour the pumpkin pie filling into the par-baked crust and spread it out evenly with a spatula.
Step 6. Bake the Vegan Pumpkin Pie Bars in a 350°F oven for 65-70 minutes or until the top has lightly browned and the middle is still slightly jiggly.
Allow the bars to cool completely before removing them from the pan and slicing.
Recipe FAQs
Place the bars in an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing the completed bars.
Make the shortbread crust and freeze it up to a month in advance. Then, just make the pumpkin filling and bake the bars when you are ready!
Or bake the bars and store them in the refrigerator for up to 4 days.
I like a combination of canned coconut milk and oat milk. The coconut milk lends richness to the filling and the oat milk ensures that it doesn't taste like coconut!
Expert Recipe Tips
Some brands of canned coconut milk have small chunks throughout. If your is chunky, you will have to blend the pumpkin filling in a blender to get it completely smooth. I like to use a Thai Kitchen Coconut Milk. It is always smooth and creamy!
To slice the Vegan Pumpkin Pie Bars, run a large chef's knife under hot water, then dry it with a kitchen towel. Then, make a slice and clean the knife again. This ensures clean and sharp slices.
Looking for More Fall Recipes?
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📖 Recipe
Vegan Pumpkin Bars
Equipment
- 1 Hand Mixer or Stand Mixer fitted with the Paddle Attachment
- 1 8x8 Inch Square Pan
- 1 Large Mixing Bowl
- 1 Whisk
- Measuring Cups and Spoons
Ingredients
For the Shortbread Crust
- 10 tablespoon Non-Dairy Butter, room temperature
- ½ Cup Powdered Sugar
- 1 tablespoon Full-Fat Coconut Milk
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
Foe The Pumpkin Filling
- ¾ Cup Light Brown Sugar, tightly packed
- ¼ Cup Cornstarch
- 2 Cups Pumpkin Puree
- ⅔ Cup Full-Fat Coconut Milk
- ⅓ Cup Non-Dairy Milk I used Oat Milk
- 1 tablespoon Pumpkin Pie Spice Mix
- 2 teaspoon Vanilla Extract
- ¾ teaspoon Kosher Salt Use ½ teaspoon if using table salt
- Non-Dairy Whipped Cream for Serving Optional
Instructions
Make the Shortbread Crust
- Preheat oven to 350*F. Grease an 8x8 inch square pan with pan spray and line it with a parchment sling for easy removal.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachemnt, cream the non-dairy butter and powdered sugar until smooth and fluffy. Add coconut milk and vanilla extract and mix on low until well combined. Then, add the flour and mix on low until a dough forms.10 tablespoon Non-Dairy Butter, room temperature, ½ Cup Powdered Sugar, 1 tablespoon Full-Fat Coconut Milk, 1 teaspoon Vanilla Extract, 1 ½ Cups All-Purpose Flour
- Scrape the dough into a prepared 8x8 inch square pan, then use your fingers or a small offset spatula to press it evenly into the pan. Then, bake the crust in a 350*F oven for 25-27 minutes or until it is lightly browned around the edges. Set the crust aside while you make the fillling.
Make the Pumpkin Filling
- In a large bowl, combine the brown sugar and cornstarch. Stir until well combined. This will ensure there are no clumps of cornstarch in the filling.¾ Cup Light Brown Sugar, tightly packed, ¼ Cup Cornstarch
- Add the pumpkin puree, coconut milk, non-dairy milk, pumpkin pie spice, vanilla and salt. Whisk until completely smooth. Then, pour the pumpkin mixture onto the shortbread crust and spread it out evenly with a spatula.2 Cups Pumpkin Puree, ⅔ Cup Full-Fat Coconut Milk, ⅓ Cup Non-Dairy Milk, 1 tablespoon Pumpkin Pie Spice Mix, 2 teaspoon Vanilla Extract, ¾ teaspoon Kosher Salt
- Bake in a 350*F oven for 65-70 minutes or until the pumpkin filling has slightly browned around the edges but the venter Is still slightly jiggly. Allow the bars to cool completely before removing from the pan and slicing.
- Serve with a dollop of non-dairy whipped cream if desired.Non-Dairy Whipped Cream for Serving
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