Vegan Pumpkin Pie Bars
Add Preferred SourceWhen I want a fall treat but don’t feel like fussing with pie dough, I make these Vegan Pumpkin Pie Bars instead with a soft, buttery crust and a warm spiced filling that sets up perfectly once chilled. I use a trick that helps the layers bake evenly and slice cleanly, and once you taste them, you’ll see why they always make it back into my fall baking list.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I love making Vegan Pumpkin Pie Bars for Thanksgiving dinner, Friendsgiving, or fall potlucks because they’re easy to slice, serve, and share. They can be made ahead, kept in the fridge, or even frozen for later. They hold their shape so well, which makes serving simple and stress-free.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Pie Bars with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these bars easy if you follow my simple instructions from start to finish.
Prep the Pan and Oven
Preheat your oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper, making sure there’s enough overhang on the sides to lift the bars out more easily once they’ve chilled.
I like using this non-stick baking pan because it has wide handles for a firmer grip when you’re carrying it in and out of the oven or the fridge. Then I top it with my pre-cut parchment paper that stays in place and doesn’t curl while you layer the batter.
Make the Crust
Blend the rolled oats into a fine flour using a food processor. A large-capacity food processor makes quick work of the oats and combines everything smoothly without overmixing.
Add the all-purpose flour, salt, and sugar, then pulse to combine. Drizzle in the maple syrup and melted vegan butter, then pulse again until the mixture holds together when pressed.
Press and Bake the Crust
Pour the crust mixture into your prepared pan and spread it out nicely. Then pack it down using another sheet of parchment paper on top and use the bottom of a flat measuring cup or a tart tamper to create an even layer.
I use a wooden tart tamper here to really get into the corners, preventing my hands from getting sticky. These stainless steel measuring cups also work well to press everything down across the surface, helping the crust bake up solid and uniform.
Make sure to get it into the corners and along the edges so the crust bakes up uniform and sturdy enough to hold the filling later. Bake for 20 minutes to set, then let it cool while you make the filling.
Blend the Creamy Pumpkin Pie Filling
In the same food processor, throw in the pumpkin puree, maple syrup, sugar, almond milk, corn starch, pumpkin pie spice, and salt.
You can also use a reliable blender here to get the filling ultra-smooth without overworking it. Blend to a completely silky and creamy texture.
Fill and Bake
Pour the pumpkin filling over the cooled crust, spreading it out with a spatula so it reaches all the edges. I use my offset spatula to spread the filling and avoid lifting the crust underneath. Tap the pan gently on the counter to release any air bubbles, helping it cook more evenly and preventing cracks.
Place it in the oven and bake for 50–60 minutes, or until the edges are firm and the center is set but still has a slight jiggle when you nudge the pan. The filling will continue to firm up as it cools, so don’t worry if it looks a little soft in the middle.
Cool and Add Toppings
Let the bars cool completely at room temperature, then cover and refrigerate for 4–6 hours or overnight. Once fully chilled, lift them out of the pan using the parchment paper, then top each bar with a dollop of vegan whipped cream, pumpkin pie spice, and pistachios if desired.
I like using a reusable piping bag with tips for a neater swirl, but you can also spoon the whipped cream on casually if you’re keeping things simple at home.
Serve
Slice them into 16 bars and serve. For clean slices, I always grab my sharp chef’s knife to cut straight across in one motion. Now all that’s left is to enjoy your cozy Pumpkin Pie Bars!
If you’re bringing them to a potluck or fall get-together, I pack the batch in this sheet cake pan with a lid and handle so nothing gets squished. Then I slide that into my insulated casserole carrier to keep the temperature steady on the way there.
These pie-in-bar form also make a thoughtful homemade gift. I like packing a few slices into Kraft boxes with a window so they look festive and stay neat.
Recipe Notes and Expert Tips
I’ve picked up a few helpful tips that make these vegan pumpkin pie bars turn out just right every time:
- Use parchment paper with overhang: This makes it easier to lift the bars out cleanly without breaking the crust.
- Grind oats finely: Blend the oats until they form a smooth flour so the crust holds together more like shortbread. If you want to add more fiber or a slightly nutty flavor, swap a few tbsp of oats with almond flour.
- Press the crust firmly: Pack the base down tightly so it stays solid and cuts clean. For added balance, sprinkle a pinch of sea salt into the crust before pressing.
- Cool the crust before filling: Let the base cool slightly before pouring the filling on top so the layers don’t mix for a classic pumpkin pie taste.
- Mix and blend the filling well: Stir everything before blending to help the cornstarch dissolve fully and the spices distribute evenly. Then blend until the mixture is creamy and smooth, adding a pinch of extra cinnamon, nutmeg, ginger, or cloves if you want a stronger seasonal flavor.
- Tap the pan before baking: Releasing air bubbles helps the filling settle and bake evenly.
- Add whipped topping last: Wait until just before serving so the topping stays light and fluffy. A teaspoon of cinnamon or even a cup of coconut sugar on top adds a nice finishing touch.
- Swap in coconut milk for richness: Replace the almond milk with full-fat coconut milk or coconut cream for a thicker filling and slightly tropical twist. Coconut oil also works as a vegan butter alternative in the crust if needed.
How to Store Leftovers
Store leftover bars in an airtight container in the refrigerator for up to 5 days. I like using glass containers with snap-on lids to keep them fresh without absorbing fridge odors or drying out.
They can also be frozen for up to 2 months. To freeze, wrap each bar in parchment and place them in a sealed container. I put mine into this freezer-safe glass container with locking lids that won’t crack in low temps and fits a batch of sliced bars perfectly.
Thaw in the fridge overnight before serving.
More Easy Recipes for You to Try at Home
I’m always testing cozy vegan bakes and easy fall treats, so here are a few more that belong on your table.
- Vegan Pumpkin Cookies
- Red Lentil Soup
- Vegan Pumpkin Risotto
- Vegan Pumpkin Soup
- Vegan Pumpkin Waffles
Equipment
Ingredients
For the crust:
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon maple syrup
- 4–5 tablespoons melted vegan butter
For the filling:
- 2 ¾ cups pumpkin purée
- ¼ cup maple syrup
- ¼ cup sugar
- ¼ cup almond milk
- 1 ½ tablespoons cornstarch
- 1 ¾ teaspoons pumpkin pie spice
- ¼ teaspoon salt
For serving:
- Vegan whipped cream
Video
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
- Blend oats into a fine flour. Add flour, salt, and sugar; pulse to combine.1 cup rolled oats, 1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons sugar
- Add maple syrup and melted vegan butter; blend until mixture holds together.1 tablespoon maple syrup, 4–5 tablespoons melted vegan butter
- Press firmly into the pan using parchment and a flat-bottomed cup. Bake 20 minutes, then cool.
- Blend pumpkin purée, maple syrup, sugar, almond milk, cornstarch, pumpkin pie spice, and salt until smooth. Pour over crust and tap the pan to release air bubbles.2 ¾ cups pumpkin purée, ¼ cup maple syrup, ¼ cup sugar, ¼ cup almond milk, 1 ½ tablespoons cornstarch, 1 ¾ teaspoons pumpkin pie spice, ¼ teaspoon salt
- Bake 50–60 minutes, until set. Cool completely, then cover and refrigerate 4–6 hours (overnight is best).
- Lift from the pan, slice into 9 bars, and top with vegan whipped cream.Vegan whipped cream
