Vegan Pumpkin Pie Bars with Coconut Whipped Cream
These Pumpkin Pie Bars are vegan, gluten-free and absolutely delicious! Made with simple ingredients like pumpkin puree, maple syrup, oats, almond flour, and coconut oil. The perfect fall dessert!
Ingredients
Crust
- 1 cup Rolled Oats gluten-free
- 1 ½ cups Almond Flour
- 2 Tbs Coconut Sugar
- ¼ tsp Salt
- 1 Tbs Maple Syrup
- 5 Tbs Coconut Oil melted
Filling
- 2 ¾ cup Pumpkin Puree
- ¼ cup Maple Syrup
- ¼ cup Coconut Sugar
- ¼ cup Almond Milk
- 2 ½ Tbs Arrowroot Starch
- 1 ¾ tsp Pumpkin Pie Spice
- ¼ tsp Salt
Coconut Whipped Cream
- 1-14 oz Can of Full Fat Coconut Milk or Coconut Cream
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper.
- Make the crust by adding oats to a blender (or food processor) and blending/mixing until you reach the consistency of oat flour.
- Add almond flour, sea salt, coconut sugar and mix. Then add maple syrup and melted coconut oil and mix to combine.
- Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and using your hands, press down to pack the crust into place, making an even, firmly packed layer.
- Bake crust for 20 minutes, then set aside to cool.
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Set aside.
- Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes - 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top - this is normal.
- Remove from oven and let cool completely before covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Once cooled, gently lift bars out of dish and slice into 9 bars.
- Serve with coconut whipped cream.
Notes
Store leftovers in the refrigerator up to 3 days. Enjoy!