Vegan Pumpkin Bars

Vegan Pumpkin Pie Bar on a linen cloth with a bite taken out of it.

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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.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Bars

Calories: 269kcal

Author: Megan Calipari

Cost: $5

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

Notes

Some brands of canned coconut milk have small chunks throughout. If your is chunky, you will have to blend the custard 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 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.

Nutrition