Vegan Pumpkin Pie Bars (2024)

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These creamy, dreamy vegan pumpkin pie bars bring all the cozy flavors of pumpkin pie in a quick, blender-made treat that only takes 10 minutes of active prep work. With a silky pumpkin filling and a gluten-free crust, these bars are the perfect fall dessert, capturing that classic, spiced flavor with none of the fuss!

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I’ve been making and perfecting these vegan pumpkin bars for years so I figured it was time I finally had these up on the site. These bars are everything I crave in a fall dessert: smooth, spiced pumpkin filling, a lightly sweet crust, and a texture that melts in your mouth. Best of all, they’re so easy to whip up—just a quick blend of ingredients and they’re ready for the oven!

The flavors here hit all the right notes for a crowd-pleasing dessert, yet the recipe is simple enough for everyday baking. They’re naturally gluten-free and entirely plant-based, making them perfect for holiday gatherings or a healthier sweet treat for yourself.

Plus, these bars keep beautifully in the fridge, so you can make them ahead and savor every last slice throughout the week! Or if you’re like me and have no self-control, enjoy them within just a couple of days! They’re hard to resist!

What You’ll Need

Here’s a quick run-down of the main ingredients you’ll need plus some handy substitutions. If don’t cover an ingredient here, make sure to scroll down to the full recipe card for all of the details.

Crust

Rolled Oats: Rolled oats create a hearty base for the crust and add a nice chewiness. Be sure to use certified gluten-free oats if needed.
Almonds: Whole almonds bring a rich, nutty flavor and help the crust hold together. You can substitute with pecans or walnuts for a different flavor, but almonds give the perfect balance.
Ground Flax Seeds: Flax seeds act as a binder, helping to hold the crust together while adding a boost of fiber and healthy fats.
Unsweetened Applesauce: Applesauce naturally sweetens and moistens the crust, reducing the need for added sugars or oils. Make sure it’s unsweetened for the best flavor balance.

Filling

Pumpkin Puree: This is the star ingredient, giving the bars their creamy, pumpkin-rich texture. Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Full-Fat Coconut Milk: For a rich, creamy filling, full-fat coconut milk is essential. It adds just the right amount of smoothness without overpowering the pumpkin flavor.
Coconut Sugar or Maple Syrup: Both options bring a warm, natural sweetness that complements the pumpkin spice. Coconut sugar adds a slightly caramelized depth, while maple syrup adds a subtle maple flavor.
Cornstarch: Cornstarch thickens the filling, giving it a firm but creamy texture once baked. You could substitute with arrowroot powder if needed.
Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, and cloves is the essence of fall! Use a store-bought one for convenience or make your own (see the recipe card for details on how).

Step-by-Step Process with Photos

I know I love a how-to guide with all of the process photos so that I get the recipe just right. While these vegan pumpkin pie bars are a breeze to whip up, I want to make sure you feel confident in the kitchen—especially if you’re making these for Thanksgiving! Here’s the foolproof method, but if you just want to make these asap, the printable recipe card is at the bottom of this post!

Step 1: Preheat your oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper.

Step 2: In a food processor or blender, pulse the oats and almonds until coarsely ground. Add the remaining crust ingredients and blend until combined; if the mixture seems dry, add 1-2 tablespoons of water and blend again.

Step 3: Press the crust evenly into the baking dish and bake for 10 minutes. While the crust bakes, make the filling.

Expert Tips

Don’t have pumpkin pie spice? Make your own! Use 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, 1/8 teaspoon of cloves to replace the 2 teaspoons of pumpkin pie spice the recipe calls for. You can also make extra and use it flavor drinks like almond milk lattes, treats like these banana oatmeal muffins, or breakfast like oatmeal or cream of wheat.
These pumpkin pie bars will look a little darker due to the coconut sugar. Be careful not to let them brown completely on top. The filling will set up as it cools, so once the top starts to darken a little, it’s time to remove them from the oven.

FAQs

Are these vegan pumpkin bars gluten-free?

They sure are! While I have nothing against gluten, I wanted these bars to have a hearty crust that could support the creamy pie filling. Rolled oats and almonds worked perfectly for my vegan pecan cream pie recipe that I knew it’d be the perfect base for these bars as well. Just make sure to use certified gluten-free oats!

Can I freeze these bars?

Yes, these vegan pumpkin pie bars freeze beautifully! Once they’ve cooled completely, cut them into squares and place them in a single layer on a baking sheet to freeze for about an hour. Once they’re firm, transfer them to an airtight container or freezer-safe bag with parchment paper between the layers to prevent sticking. They’ll keep well in the freezer for up to 2-3 months. Just let them thaw in the fridge overnight before enjoying, or enjoy them slightly chilled for a firmer texture.

Can I make these in advance?

Of course! These bars keep well in the refrigerator, so feel free to make them a couple of days in advance. No one will know!

More Vegan Fall Dessert Recipes

Vegan Snickerdoodle Cookies
Vegan Pecan Cream Pie
2-Ingredient Peanut Butter Cookies — Add a little cinnamon for warmth!

These vegan pumpkin pie bars are a must-try for anyone craving a cozy, fall-inspired dessert that’s easy to make and packed with flavor. Whether you’re sharing them with friends and family or keeping a stash in the fridge for yourself, these bars bring all the delicious warmth of pumpkin pie with none of the fuss. I hope they become a new fall favorite in your home!

If you tried thesevegan pumpkin bars, please leave a🌟star ratingand let me know how it went in the📝commentsbelow!

Vegan Pumpkin Pie Bars with Easy GF Crust

5 from 1 vote

Author: Rachel

These creamy vegan pumpkin pie bars pack all the cozy flavors of pumpkin pie in a quick, easy-to-make recipe. With a silky filling and gluten-free crust, they’re the perfect, fuss-free fall treat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 2 hours hrs

Servings 9 – 16 bars

Method

Blender or Food Processor

Ingredients

Crust:

▢ ¾ cup rolled oats
▢ ¾ cup almonds
▢ 1 ½ tablespoons ground flax seeds
▢ ¼ cup unsweetened applesauce
▢ 1-2 tablespoons water as needed
▢ pinch of salt

Filling:

▢ 1 15-ounce can pumpkin puree
▢ ½ cup full-fat coconut milk
▢ ⅓ cup coconut sugar or ⅓ cup maple syrup
▢ 2 tablespoons cornstarch
▢ 2 teaspoons pumpkin pie spice
▢ 1 teaspoon vanilla extract
▢ ¼ teaspoon salt

Instructions

Preheat the oven to 350°F (180°C). Line an 8×8 inch baking dish with parchment paper.
To a food processor or blender, add the oats and almonds and blend until coarsely ground. Then add the remaining crust ingredients and blend until combined. If it seems dry add a tablespoon or two of water and mix again.
¾ cup rolled oats, ¾ cup almonds, 1 ½ tablespoons ground flax seeds, ¼ cup unsweetened applesauce, 1-2 tablespoons water, pinch of salt
Press the crust evenly into the bottom of the baking dish and place in the oven for 10 minutes to bake.
Meanwhile, make the filling. Rinse out the food processor or blender to remove any remaining crust, then add all filling ingredients to the blender. Blend until smooth. You can also use a large bowl and whisk to combine the filling ingredients instead.
1 15-ounce can pumpkin puree, ½ cup full-fat coconut milk, ⅓ cup coconut sugar, 2 tablespoons cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, ¼ teaspoon salt
When the crust is ready, remove it from the oven and pour the filling over it. Smooth it out with a spatula and return it to the oven to bake for 35-40 minutes until the pumpkin filling just starts to darken on top (careful not to let it darken too much).
Remove the pumpkin pie bars from the oven and place on a wire rack to cool at room temperature for 30 minutes, then place in the refrigerator for at least one hour to firm up before slicing. Serve chilled.

Notes

No pumpkin pie spice? Use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves to replace 2 teaspoons of pumpkin pie spice.

Store leftover pumpkin pie bars covered in the refrigerator for up to 4 days.

Nutrition

Course: Dessert

Cuisine: American

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Rachel Lessenden

Founder of Health My Lifestyle

Welcome to HML, I'm Rachel! I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable.