Vegan Pumpkin Pie Bars

5 from 7 votes

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

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert, Desserts, Snack

Cuisine: All, American

Servings:

Calories: 309kcal

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

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.

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.