Vegan Pumpkin Pie Bars With Easy Shortbread Crust

Publised on 12/09/2024. Last Updated on 27/09/2024 by Richard

Delicious vegan pumpkin pie bars with a crisp shortbread crust and custardy pumpkin pie filling. Perfect for a Thanksgiving treat!

Vegan Pumpkin Pie Bars are everything you love about classic pumpkin pie but in a handy, dandy bar form. Think about it—creamy pumpkin pie filling, plenty of pumpkin spice, and a buttery crust, all in one bite-sized piece of heaven. These bars are a little slice of the fall season that’s perfect for sharing or, let’s be honest, keeping all to yourself. I mean, who can resist the combination of a smooth, spiced pumpkin filling and a tender shortbread crust? Definitely not me.

Last year, I attempted to eat a slice of pumpkin pie straight from the pie pan. No plate, no fork—just pure desperation. I’d just pulled the pie out of the fridge, and there I was, trying to keep it classy while sneaking a quick bite. But you know what happens when you try to balance a wobbly slice of pie on your palm? Disaster. Pumpkin filling everywhere, and a big, sad crumble of crust on the floor, topped with vegan whipped cream of course.

That’s when it hit me—what if I made pumpkin pie in a way that doesn’t require a plate, a fork, or an ounce of dignity to enjoy? Enter these Vegan Pumpkin Pie Bars, the answer to my pie-eating woes.

The Ingredients

My Vegan Pumpkin Bars are made with simple ingredients that you can easily find at any grocery store. And honestly, the flavor payoff is so worth the minimal effort. Just remember, the full recipe is at the bottom of this post, so if you’re in a rush, scroll down. But if you’re here for the chit-chat, let's dive into the ingredients!

• Vegan Butter: The base of our shortbread crust. Vegan butter gives that perfect buttery crust, essential for pie bars. Make sure it’s at room temperature for easy mixing.
• Powdered Sugar: To sweeten the crust and help it hold together. It’s what makes that shortbread crust so irresistible.
• All-Purpose Flour: Good ol’ purpose flour is what gives our crust its structure.
• Pumpkin Puree: This is the star of the show, the creamy pumpkin pie filling. Make sure you’re using canned pumpkin puree, not pumpkin pie filling. We’ll chat more about that later.
• Silken Tofu: Now, this is the secret ingredient that makes the filling so creamy. Blended up, it’s smooth as silk—hence the name—and it’s going to help bind the filling without any eggs.

• Coconut Cream: I’m talking about that thick, rich stuff you get at the top of a can of full-fat canned coconut milk. Melt it down, and it adds a lovely creaminess to the filling.
• Maple Syrup: For a touch of natural sweetness and that fall season vibe. I mean, what’s pumpkin pie without a little maple syrup, right? If you like, you can use brown sugar or coconut sugar instead! Both will bring a similarly delicious flavour.
• Pumpkin Spice Mix: The blend of cinnamon, ginger, nutmeg, and cloves that makes everything taste like fall. More on this in a minute.
• Cornstarch: Helps thicken the filling to the perfect texture—no one wants a runny pumpkin bar.
• Sea Salt: A pinch here and there to bring out all those flavors.

Make Your Own Pumpkin Spice Mix

If you’re like me and you’re all about that pumpkin spice life, you’ll love making your own blend. The spices listed in the recipe are my ideal mix—just enough warmth without overpowering the pumpkin flavor. But if you’re planning to go all-in on pumpkin recipes this fall season, go ahead and triple the quantities so you’ve got plenty on hand.

Here’s what’s in my pumpkin spice mix:

• Ground Cinnamon
• Ground Ginger
• Ground Nutmeg
• Ground Cloves

You can tweak it to your liking, but I’m telling ya, this blend is chef’s kiss perfect for these Vegan Pumpkin Pie Bars. And if you make too much, sprinkle it on your morning coffee or oatmeal. You won’t regret it.

The Best Kind of Pumpkin for Pumpkin Pie

Let’s talk canned pumpkin puree. I know, I know—some of you might be tempted to make your own, and while that’s super admirable, for these bars, canned pumpkin is where it’s at. It’s tightly packed, which means less moisture and more flavor, giving our filling that great texture we’re after. And just so we’re clear, pumpkin puree is NOT the same as pumpkin pie filling. Pie filling is pre-sweetened and spiced, and that’s not what we’re looking for here.

If you’re wondering which brands are top-notch, here are my go-tos:

1. Libby’s
2. Farmer’s Market Organic
3. 365 Everyday Value
4. Trader Joe’s Organic

Stick with these, and you’re golden.

Let’s Look at the Method!

Alright, time to break down the method. The full recipe is at the bottom of the page, but here’s a quick overview in case you want to get the gist before diving in.

1. Make the Crust: You’ll start by throwing the crust ingredients into a food processor and giving it a whirl until you’ve got a rough dough. Press it into a brownie pan lined with parchment paper. No need to pre-bake! This layer of pie crust will bake at the same time as the filling. Easy as pie!
2. Make the Filling: Blend the silken tofu, coconut cream, maple syrup, and spices until smooth. Then, mix it with your pumpkin puree.
3. Assemble: Pour that creamy pumpkin pie filling over the pre-baked crust, spreading it out in an even layer.
4. Bake and Chill: Bake the bars, let them cool at room temperature, then pop them in the fridge to set. It’s crucial to let them chill so the filling firms up.

How to Make Gluten-Free Pumpkin Pie Bars

For all my gluten-free folks out there, you can totally make these gluten-free pumpkin pie bars. Just swap the all-purpose flour in the crust for a good gluten-free blend. Bob’s Red Mill 1-to-1 is my go-to for this. Trust me, you won’t lose any of that buttery crust magic. Hey presto, gluten-free pumpkin bars that are also vegan!

How To Freeze This Recipe

These bars freeze like a dream. Once they’ve fully set in the fridge, slice them up then return to the tin. Wrap the tin in plastic wrap and pop in the freezer. Alternatively, pop the sliced bars in an airtight container before freezing. They’ll keep in the freezer for up to two months. When you’re ready to indulge, let them thaw at room temperature.

Vegan Pumpkin Pie Bars FAQs

So, there you have it—Vegan Pumpkin Pie Bars with a buttery shortbread crust that are perfect for your next vegan Thanksgiving or just a Tuesday afternoon treat. I hope you love them as much as I do, and if you make them, please take a picture and tag @schoolnightvegan on social media. I’d love to see your creations!

Looking for more delicious Thanksgiving desserts? Check out my Vegan Cinnamon Rolls, my Vegan Pecan Pie or my Peach Cobbler. Happy cooking, friends!

Vegan Pumpkin Pie Bars

Delicious vegan pumpkin pie bars with a crisp shortbread crust and custardy pumpkin pie filling. Perfect for a thanksgiving treat!

5 from 7 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 9

Calories: 309kcal

Author: Richard Makin

Equipment

• ▢
  Food Processor
• ▢
  Blender or Immersion Blender
• ▢
  23x23 cm (9x9 inch) brownie pan
• ▢
  Parchment paper
• ▢
  Large bowl

Ingredients

For the Crust

• ▢ 100 g vegan butter at room temperature
• ▢ 40 g icing sugar powdered sugar or confectioners sugar
• ▢ 125 g all-purpose flour plain white flour
• ▢ Pinch fine sea salt

For the Filling

• ▢ 425 g pumpkin puree
• ▢ 100 g silken tofu
• ▢ 180 ml coconut cream the hard stuff on the top of a can of refrigerated coconut milk, melted
• ▢ 100 ml maple syrup
• ▢ 80 g caster sugar aka superfine sugar
• ▢ 3 tablespoon cornstarch
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ Pinch ground cloves
• ▢ Pinch fine sea salt

For Serving

• ▢ Vegan whipped cream
• ▢ Pinch fine sea salt

Metric - US Customary

Instructions

To Make the Crust

• Preheat your oven to 220°C (430f) fan. Grease and line a 23x23 cm (9x9-inch) brownie tin with parchment paper.
• In a food processor, combine the crust ingredients. Run the food processor until a rough ball of dough just forms.
  100 g vegan butter, 40 g icing sugar, 125 g all-purpose flour, Pinch fine sea salt
• Press the dough evenly into the bottom of the prepared baking pan, ensuring even distribution.

To Make the Pumpkin Filling

• Place the pumpkin puree into a large bowl.
  425 g pumpkin puree
• Place the remaining filling ingredients into a blender and blend until smooth. Alternatively blend with an immersion blender.
  100 g silken tofu, 180 ml coconut cream, 100 ml maple syrup, 80 g caster sugar, 3 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, Pinch ground cloves, Pinch fine sea salt
• Add the blended mixture to the pumpkin puree and whisk to combine.
• Pour the pumpkin filling over the crust, spreading it out evenly with a spatula.
• Bake for 15 mins at 220c (430f) then reduce the heat to 170c (340f) and bake for a further 40 mins.
• Let the bars cool completely at room temperature, then wrap with film and refrigerate for at least 2 hours (or overnight) to allow the filling to fully set.
• Once chilled, slice into bars and serve either cold or at room temperature. Serve with vegan whipped cream, dusted in cinnamon.
  Vegan whipped cream, Pinch fine sea salt
• To store, wrap the tray in film and store in the fridge for up to 4 days. Alternatively, place the wrapped tray in the freezer and store for up to 2 months. Allow to fully defrost to room temperature before serving.

Nutrition

Calories: 309kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 78mg | Potassium: 240mg | Fiber: 2g | Sugar: 24g | Vitamin A: 7774IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!