Creamy Pumpkin Pie Bars (V + GF)

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Wood plank with gluten-free vegan Pumpkin Pie Bars topped with coconut whipped cream

It’s pumpkin pieeeeee tiiiiiimme.

Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender.

Yeah, I’m bringin’ the heat (is that still something the kids say?).

Blender with ingredients for making the crust for Pumpkin Pie Bars

While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! Just blend oats and almond flour and press into a baking dish instead of mixing with a pastry cutter, rolling and then transferring the crust to a pie pan.

Ain’t nobody got time for that.

Pouring vegan pumpkin pie bar filling over gluten-free crust for a Thanksgiving dessert

NEWS! I have an update for my go-to almond oat crustAlmond flour in place of whole almonds/meal.

Almond flour is made of blanched almonds instead of raw almonds and creates a lighter texture and less harsh almond flavor in baked goods. It’s an easy swap that makes the crust even more perfect and undetectably gluten free!

I’ve found almond flour to be generally more expensive than almond meal, but I’ve found it’s worth it for the better texture and flavor. Plus, I’ve been ordering a 2-lb. bag of WellBee’s from Amazon for a better price than store-bought and had great success with it! I did a little research and found out that not all almond flours are made equal, so I’d highly recommend trying this brand first!

I plan to use almond flour a little more around here, especially in gluten free baking as it seems to be superior (to almond meal) in gluten-free baked goods.

OK, onto the filling!

Spreading naturally-sweetened pumpkin pie bar filling over gluten-free crust

I hope you all love these bars! They’re:

Creamy
Pumpkin-y
Subtly spiced
Perfectly sweet
Wholesome
Naturally sweetened
& Crazy delicious

These bars would make the perfect dessert to bring along to holiday gatherings. They’re so much easier to make than a traditional pie, yet deliver the same satisfying results!

If you’re really into pumpkin pie (like, for real), check out my other adaptations: Pumpkin Pie ParfaitsMini Pumpkin Pies, Pumpkin Pie OatsPumpkin Pie CheesecakePumpkin Pie Ice Cream, Pumpkin Pie ShootersNo-Bake Pumpkin Pie.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Happy baking, friends!

Using a fork to grab a bite of a gluten-free vegan pumpkin pie bar

Creamy Pumpkin Pie Bars (V + GF)

Crazy-delicious Pumpkin Pie Bars made entirely in the blender with 10 ingredients! Plus, naturally sweetened and a no-fuss crust. The perfect plant-based, gluten-free dessert for fall!
Author Minimalist Baker
Print
Distressed white wood board topped with Creamy Vegan Pumpkin Pie Bars
4.68 from 56 votes
Prep Time 4 hours 30 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 45 minutes
Servings 9 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

CRUST

FILLING

FOR SERVING optional

Instructions

  • Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper (adjust number/size of dish if altering batch size).
  • Make crust by adding oats to a blender (or food processor) and blending/mixing until you reach the consistency of oat flour (if using raw almonds, mix them with the oats at this time).
  • Add almond flour (not meal*), sea salt, coconut sugar and mix once more. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears or feels too dry, add more coconut oil.
  • Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer.
  • Bake 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. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. I also added a pinch of ground cinnamon. 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 loosely 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 (amount as original recipe is written // adjust if altering batch size). I also sliced the edges off mine for appearance, but this is optional.
  • Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). Store leftovers in the refrigerator up to 3 days, though best when fresh.

Notes

*I've found almond flour to be generally more expensive than almond meal, but I've found it's worth it for the better texture and flavor. Plus, if you order a 2-lb. bag of WellBee's from Amazon you get a better price. I prefer almond flour in this recipe for lighter texture and flavor, but you can also just sub 1 cup whole almonds or 1 1/2 cups almond meal (amounts as original recipe is written // adjust if altering batch size).
*Cornstarch is best in this recipe as arrowroot can give a gummy texture. Stick with cornstarch if at all possible, or try another thickener of choice.
*Crust adapted from my go-to Almond Oat Crust.
*Filling adapted from my Vegan Gluten-Free Pumpkin Pie.
*Nutrition information is a rough estimate calculated without coconut whipped cream.

Nutrition (1 of 9 servings)

Serving: 1 bars Calories: 284 Carbohydrates: 28.7 g Protein: 5.9 g Fat: 18 g Saturated Fat: 7.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 60 mg Fiber: 4.9 g Sugar: 15.6 g

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  1. Katie Y says

    I love this recipe! I make it exactly as stated and it is just divine! I’ve been making them every weekend and they last a good 5-6 days in the fridge!! I’m obsessed!!!

  2. Kim says

    My new favourite pumpkin pie recipe! This dish was sooo good while still being healthy. After leaving it in tjr fridge overnight for it to firm up, the pumpkin became so creamy and had a custard like texture which was delicious! Definitely saving this recipe and making it again.

  3. Alyssa says

    Unfortunately, my only “miss” from the Minimalist Baker. I followed the recipe completely, except that I baked the crust for 15 minutes (instead of 20). Once I added the filling and baked again. I baked for 50 minutes, and the crust came out very burnt. I would recommend baking the crust very lightly, since it will be in the oven for 50 minutes when baking the filling. The flavor of the filling is good, but not sure I would make this one again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, so sorry to hear that was your experience! What size pan did you use? Is it possible that the crust was too thin, causing it to burn? We’d love to help troubleshoot, if possible!

      • Alyssa says

        Used an 8×8 pan, lined with parchment. I have an thermometer in my oven to regulate the temp – so not sure what the problem was, thanks!

      • Maria says

        Incredible! I made this for dessert tonight and everyone said it was the best pumpkin pie they’ve ever had. Even my 17 year old son loved it. I did have to adjust the baking time & temp though because mine baked much faster than the recipe called for.

  4. Carrie says

    I will definitely make this again for Thanksgiving. I’ve never made a crust but this turned out so well and it was surprisingly easy (I used almond flour). I had to scrape the bottom of the blender a few times because the flour got compacted at the bottom. The filling is just sweet enough.

  5. Brandy Thompson says

    Most delicious crust ever. Also the most satisfying pumpkin pie alternative I’ve ever made. I assure you, these will never last long in my house. I found myself being a little greedy.

  6. Nisha says

    I’ve made this recipe twice and it’s turned out perfectly! I was wondering if it would be possible to make this in a round pie pan as pumpkin pie?

  7. Riley says

    This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! I’m not sure how. I followed the recipe exactly, with the exception of subbing agave nectar for the maple syrup since I was out of syrup. I made the crust and baked it for 20 minutes at 350 as directed. When I took it out after 20 minutes it was burnt! It wasn’t toooo terrible and the almond flour was expensive, so I went ahead and added the filling and finished cooking the recipe. Again, the filling turned out nicely but the crust was very burnt. It was still edible but you could definitely taste that the crust was clearly burnt.

    For the filling, I didn’t have corn starch. Based on other comments, I used about 60% arrowroot flour and 40% tapioca starch. This seemed to be a good balance of the qualities of the starches as the filling set up nicely with no weird textures (someone had mentioned that arrowroot caused a film over the top and another mentioned that tapioca might make it slimy).

    Sooo I guess I’d make the filling again but use a different crust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! That’s so strange! Does your oven run hot? What size pan did you use? If you used a larger pan and the crust was thinner, that could potentially be the issue!

      • Riley says

        It’s possible it was the pan. I didn’t have a square 8×8 so I used a circle springform pan I had. It didn’t have the dimensions on it so I just guessed at which one was the right size. May have been an inch too large. My oven typically does not run too hot.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, OK. We’ll look at the recipe again to see if we can improve the crust! Sorry for the trouble!

  8. Casey F. says

    I made this yesterday and it tastes fantastic! My German in-laws have never had pumpkin pie before, I had a butternut squash that needed to be used up, and had pretty much everything else I needed on hand and didn’t want to go to the grocery store. I doubled the recipe and used a food processor to make mine. Changes I made: used half ground almonds and half ground hazelnuts (in Germany you can buy bags of ground nut meal from hazelnut or blanched almonds at pretty much any of the grocery stores. It’s not quite almond flour consistency, but it works), used raw sugar, I used a bit less of the sugar in the pumpkin filling as the butternut was fairly sweet by itself and the in laws prefer stuff not as sweet, used a mix of rolled oats, rye, and spelt since none of us have issues with gluten, and I used cashew milk instead of almond because it’s what I had open. I’m not a huge fan of pumpkin pie in general, but I really liked this. This is definitely a recipe I’ll be making again! The consistency is really good and the nut crust is a nice change from the normal pie dough.

  9. Bronwyn Mead says

    Wow! These turned out so well! I’m not vegan or GF, and didn’t want to buy more than what I already had in my cupboard so I made some substitutions:
    -subbed regular flour for almond flour
    -subbed butter for coconut oil (had to use about 2 tbsps more than the recipe called for)
    -didn’t have cornstarch so I used 3 tsps of flour and added 1 egg
    -extra spices and maple syrup

    It came out like a shortbread cookie with pumpkin pie on top. YUM!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Browyn. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. LaBreah says

    I’ve already left a review about how amazing these bars are, but forgot to leave a rating so here’s my 5 stars! Thanks again for creating these amazing recipes over and over again!

  11. Melody Yip says

    If I don’t have a blender big enough for this, would a hand mixer work for blending? I think I’d still be able to grind the oats in the blender though. Thanks!

  12. LaBreah says

    This recipe was not only INSANELY simple but it was also addictively delicious. (I expect nothing less after making tons of recipes from this site and never having a flop). If you’re looking for a super easy pumpkin treat, look no further. The bake time is a little long but it allows you time to whip up (literally) some whipped topping, a hot cup of tea, and cue up something to watch on Netflix. Thanks again for another amazing recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, LaBreah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Chloe says

    I will start off positive and say the filling was absolutely delicious! I subbed arrowroot for corn starch and was so worried it wouldn’t firm up but after letting it cool and chill in the fridge it was perfect! The crust I probably wouldn’t do again. It just tasted like raw oats and I didn’t divert from the recipe at all. I don’t know if it needed more sugar or longer bake time but it just wasn’t my favorite. I think next time I’ll make some kind of date and walnut crust. Also I think a little bit of crunch on top would be nice. I might also add a few roasted pecans on top next time. For someone who is vegan and gluten free the filling of this recipe totally satisfied my craving of pumpkin pie! Thank you!

  14. Chandra says

    I made this is the tiniest kitchen possible – love cooking/baking, hate my space. This recipe was appealing because I didn’t have to deal with rolling out a crust! Overall, I think it turned out wonderful! I used organic cane sugar vs coconut sugar and my arms to mix. I only have a small nutribullet that definitely wouldn’t easily mix the amount of crust ingredients used. I might add a 1/4 C more sugar to the filling next time as my maple syrup wasn’t very sweet to begin with. Test batch couldn’t have turned out better! Which brand of syrup is recommended?

  15. Andrea says

    With some sticker shock from the cost of almond flour, I tried this recipe with raw almonds that I ground myself. I will say I didn’t much care for the flavor of the crust and am kicking myself. The price of the almond flour at Trader Joe’s was cheaper (not cheap) than the one she links at Amazon FYI. Next time, I’ll be sure to listen and try to flour (or maybe can you do the crust with just oat? coconut flour?)

    Since I roasted the pumpkin myself, I left the almond milk out since I’ve heard that homemade puree tends to be more watery than canned. I added some extra syrup to get it sweeter and the pinch of cinnamon she mentions. The filling turned out great!

  16. Marisa says

    Hi! I’m looking forward to making this, but have a treenut allergy. Would a different flour work? Doesn’t need to be gluten free, not sure if I can do a 1:1 sub for normal flour though?

    Thanks in advance! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’d recommend more oats and maybe a seed, such as sunflower? Otherwise, gluten free or all purpose flour!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Himal, we haven’t tried that and aren’t sure whether it would work. Let us know if you do some experimenting.

  17. Leta says

    Made the recipe exactly as is, and they were FANTASTIC!! These bars are absolutely going in the regular seasonal rotation. Thanks, Dana for yet another wonderful recipe!

  18. Emmeline says

    This is the third time I’ve made these pumpkin pie bars and each time they have been a hit. I find that they turn out best with a bit more cinnamon than the recipe calls for – probably a couple of pinches. They are truly delightful with the addition of some coconut whipped cream on top! What a perfect fall treat.

  19. Pia says

    I made these squares and the were delicious!! You would never know they are vegan and GF.
    thanks!! This is definitely a keeper

  20. Stephanie says

    Your recipe for the creamy pumpkin vegan bars sound delicious! I’m planning to make them for thanksgiving this year…how far in advance can I make/keep this recipe so they will taste fresh? What is the best way to store them?

  21. Susan H says

    This made a delicious dessert! I decided to alter it slightly by making the bars into tarts. I lined 12 muffin cups with paper liners, divided the crumb mixture equally between them and pressed it onto the bottom and sides of the paper liner and baked for 10 minutes. They cooled for a bit, then I poured the pumpkin filling into each muffin cup and baked them for 25 minutes. Turned out great and were just the right size for a little treat!

  22. Joy says

    My family wouldn’t eat it. :( I was able to with coconut cream and it was ok. I usually don’t post but wanted to say it’s not very sweet and with all the expensive ingredients, I’m sad to waste it. half the crust maybe?? And add extra milk and maple syrup maybe to make it better. I’ve loved some of the other recipes but this one I was disappointed.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Joy. That’s odd! We’ll give it a revisit to see if we can make some improvements. xo

  23. Jujubee says

    I made these again today. We can’t seem to get enough of them. Used pecans in the crust this time. Yum!! Thanks!

  24. Not a Baker says

    I made this as is except instead of almond milk, I threw in a handful of soaked cashews (I had made my own pumpkin puree and it was a bit juicy). It was amazing! Next I’ll try cashew whipped cream with it. I am not usually a baker, and this recipe worked perfectly for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! We are so glad you enjoyed these bars! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  25. Jujubee says

    Dude! These ROCK!! OMG! Thank you! I have missed pumpkin pie and gluten free crusts have not impressed, but these are keepers! Delish!!!!

  26. Jujubee says

    I have made many of your recipes with great success and you are my “go to” for gluten free vegan recipes because I know I can count on success with your recipes. I’ve never taken the time to say thank you. So thank you! You make eating gluten free and vegan a lot less blah!! Going to try creamy pumpkin bars tomorrow.

  27. Alex Walker says

    Another wonderful recipe from Dana! I had been craving a great Pumpkin Pie since going vegan and finally found one! This is undeniably AMAZING! The second time I made this the only changes I made was to increase the cornstarch to 3 Tablespoons to make it a little thicker and to add a couple of pieces of candied ginger to the crust. FABULOUS!!!!!!!! Thank you, thank you, thank you!

  28. Grace says

    Another easy and tasty recipe! I used canned pumpkin and it turned out great. Next time I will use a food processor for blending the crust and the pumpkin pie filling. I agree with an earlier poster about the 50:50 ratio of crust to pie filling. I’ll use less crust next time and reduce the sugar in the filling and crust.

  29. Pamela A Stegink says

    Yummy and easy. I made these for a spontaneous drinks and dessert with my neighbors. I made the crust in the food processor while my hubby made the filling in the Blendtec. It baked beautifully! I only chilled in the refrigerator for 1 hour and it was firm enough for me. Served with vegan vanilla ice cream. Such a nice, healthy, dessert. My only request is an alternative to using coconut oil. Keep these deliciously simple recipes coming!

  30. Ashleigh says

    First of all, YUM! We modified the recipe by pressing the crust mixture into the bottom/sides of a 9″ pie plate, and then proceeding with the recipe, adding our own spice blend (a generous amount of ginger, nutmeg, cloves, and cinnamon) to the pumpkin filling. We also reduced the coconut sugar in the filling by about 1/3 and still found it to be sweet enough. The pie set up after about 2.5 hours in the fridge, and when it was time for dessert on Thanksgiving, the crust held up around the edges. The slices went perfectly with a dollop of Cocowhip and a sprinkle of cinnamon. Thanks for another tasty recipe, Minimalist Baker!

  31. Michele says

    This dessert was a crowd pleaser! I used roasted acorn squash and it was delicious. I used an 8×8 glass pan. I may try a larger pan next time for a thinner crust. I will definitely make this again. 5 stars!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Michele! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo! So glad you enjoyed it.

  32. Dori says

    I made these for Thanksgiving today – the filling turned out great and set really well, and the ratio of crust to filling was perfect. However, I had issues with getting the crust moist enough. I ended up using 2x more coconut oil than the recipe called for, and it still came out quite dry. I did use a GF flour blend instead of almonds, which I’m sensitive to, so perhaps that’s what was it. They were still delicious despite the crust issue – it was just a pain to try to mix/pulse the crust in my blender because it was so dry. I’m going to try it again sometime!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yes, seems like the gf blend was the culprit. Next time you can try subbing another nut or seed meal in place of the almond flour!

      • Dori says

        AHHHH — ok thank you! I will try them again (after I’ve recovered and can eat again). Thanks so much, Dana! Hope you had a great holiday.

  33. AK says

    I’m not vegan but I LOVE your recipes! I’m trying not to use cornstarch and have arrowroot. Can you recommend a way to use arrowroot to make it less gummy? I don’t want to mess with your beautiful creations but recently threw out all my cornstarch :((((

  34. Lorelei says

    Dana,
    Just want to thank you for this perfect pumpkin food. Love pumpkin, have a highly restricted diet, would eat pumpkin pie year round. This takes it hands down!! Love the pumpkin ratio, that it fits my diet, and is so easy to make. Couldn’t ask for more, Thank You.

  35. Allison says

    These are AMAZING and were loved by all my guests at a recent Friendsgiving. The advice on the almond flour is spot-on. I definitely noticed a difference baking with the brand you recommended.

    These will be a new staple for me during Fall celebrations. Thanks you!

  36. Hope Mayer says

    Hi, I’m making this for Thanksgiving but my sister has a corn allergy and is celiac so could I replace the cornstarch with a flax egg? Trying to avoid the gummy texture, thank you!

  37. Angie says

    I made these along with the pumpkin baked oatmeal and the no-bake pumpkin pie (I had a ton of fresh pumpkin purée to use up). All 3 recipes were amazing! All were delicious and got gobbled up but this one was my favorite. It was perfectly creamy and full of flavor and the crust was light and delicious.
    I have made a lot of recipes on this blog band there has not been one thing that I’ve made that has not turned out great! You make eating plant-based delicious and easy!! Thank you!

  38. Kristi says

    This is awesome my 9 year old daughter said. :) And she’s right! I followed the recipe exactly and it turned out as described and pictured. Delicious! I made a coconut whipped cream that didn’t exactly turn out but still tasted great with the bars. I’ll be making this again!

  39. Vicki says

    I made this recipe tonight and it was a complete and total fail. The crust didn’t mix well in the blender (I wish I had used a hand mixer), and it didn’t spread evenly on a baking sheet, or fill the baking sheet. I ended up using the baking dish that came with my Breville Mini oven, which is about 3/4 size. The pumpkin had a hard film on top and was basically raw underneath, even after putting it back in for another ten minutes, which burned the crust. The taste is so meh I just can’t understand why this came out so poorly when there are so many positive reviews. I might try the crust again but pair it with a pumpkin pie custard that I’ve made for years.

  40. Nicole says

    This is overall a solid recipe (and easy) but I agree with a few other comments that the crust to pie 1:1 ratio is a bit overwhelming. I suggest halving the crust but I’m not sure how this would influence baking time.

    I didn’t have any issues with gumminess or a layer of film on top of the pie bars as some other commenters suggested. I baked this on the middle rack in the oven and followed all the directions 100% (aside from adding a touch more cinnamon).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karlen! It sounds like your crust could have used more almond flour and less coconut oil.. I am not sure there is any easy fix at this point but I hope it tasted delicious in any case!

  41. Édith says

    Made this yesterday with homemade pumpkin puree. Came out delicious, tho I have to say my man didn’t like it, saying it wasn’t quite enough sweet for his taste. Next time I do this I definitely will make it sweeter. Thanks for the recipe!

  42. Marianna says

    We all enjoyed this! (Husband+3 kids) I substituted gluten free flour for the oats. I halfed the maple syrup and sugar and added 1/4 tsp liquid stevia. It wasn’t overly sweet, but thoroughly enjoyable! It is also easier to make than pie and the crust was excellent!

  43. Sharan says

    These came out insanely delicious! Followed the recipe exactly as written and the bars have the perfect amount of sweetness and spice.

  44. Lauren A Decker says

    Made this yesterday and can’t believe how incredible they are!! Going to be making these on repeat all fall!

  45. Crystal says

    I made these pumpkin bars just yesterday. The crust was so heavenly and flavourful. I topped the bars with your cashew buttercream frosting. Recently being gluten free and vegan, I was a little nervous about baking, but wow I has to stop myself after the third piece!

  46. Judy says

    Best Pumpkin Pie I’ve ever eaten. I’ve been working my way through several online WFPB pumpkin pie recipies, and this is not just the best of them, it’s the best of any P. Pie ever. To be honest, its the holidays, and I tried to simplify. I used cane sugar, canned pumpkin, and almond meal. It’s what I had. Fabulous.

    • Judy says

      I made the pie 2 days after I made the crust, which I kept in the fridge. If THAT works, I think freezing it would be great.

    • Judy says

      I’m getting ready to make this recipe again for Thanksgiving. After several years, here’s more feedback: The filling is really nice—but it’s the CRUST. I’ve used the crust for several other recipes, and folks tell me they are fancy vegan restaurant quality. It’s the crust that sets them off.
      Thanks, Dana. Your recipes are sure-fire pleasers.

  47. A Cerrato says

    Would the almond oat crust be ok if you made it ahead, froze it, then baked it and used it as the recipe instructs?
    Looking forward to trying this recipe!
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried it, but if you’re just freezing the crust then I think that would work nicely. Report back on how it goes!

  48. Lauren says

    Hi! I am looking to use this recipe, but in pie form – would it also work??

    Super excited to try them!

    Many thanks in advance :)

  49. Gouri says

    This recipe came out wonderfully!
    I did make some substitutions– I subbed AP flour for oat flour and used brown butter/ghee for the butter. It gave the crust a nice nutty taste that complemented the almond flour. After coming out of the oven, the pumpkin bars were dark orange and did have cracks on top, but do not be worried! It tasted well still. I also didn’t let it sit overnight in the fridge, and I cut it after letting it sit 2 hours in the fridge. The pie held its shape well!

  50. Flo says

    Would white whole wheat (or whole wheat) flour work instead of the almond flour? I don’t need it to be gluten free. Thanks!

  51. Cari says

    This recipe is AMAZING!! I have made at least 10 times and it is always delicious! I have simplified the recipe even further, using only oatmeal, almonds, a dash of cinnamon, and a few TBSPs of coconut oil for the crust. For the filling I use two cans of pumpkin, tons of pumpkin pie spice and cinnamon and then two TBSP of cornstarch and a splash of soy milk. I top with a spoonful of coconut whip and it’s honestly the most amazing desert/breakfast/side dish I have had in a LONG time! Thank you so much for the inspiring recipes! Your site is my absolute favorite! !

  52. Dora C Anderson says

    Thank you for this recipe as I am always looking for ways to use my leftover pulp after making almond milk. Just wondering if you have used still-damp almond pulp in place of almond flour for crust. Thoughts?

  53. Sioux Hertzberg says

    Hi Dana, I am only slightly obsessed with your recipes. Everything you post comes out so awesome. I have these bars in the oven right now as we speak and I expect that they are going to be as amazing as everything else I’ve tried of yours. My only problem with your recipes is when you say that you can keep it in the fridge for up to three days, I don’t know what that means. None of your recipes have made it that long. Hee hee.

  54. AJ says

    Made these today and they turned out so well! This is my new foolproof Fall treat and definitely being added to my Thanksgiving menu. Last year I was into a great pumpkin pie bar recipe but it called for 7 eggs (wtf?!), condensed milk, and some other stuff I’m no longer eating. So thankful to have an awesome recipe to put in its place, thanks Dana! This is a good one guys!

  55. Kristen says

    Do you have suggestions for making this nut free? I would love to give this to my son for an afternoon snack at school, but it’s a nut free establishment. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen! I’d probably recommend a GF flour blend OR coconut flour, or a mix of both in place of the almond flour. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meredith! I’d probably recommend a GF flour blend OR coconut flour, or a mix of both instead of the almond flour. As for the coconut sugar you can use organic cane sugar would be best, or brown sugar. You can use vegetable oil for coconut oil. Hope this helps!

  56. Allyson says

    What can you recommend for someone with a bit allergy? I like baking with coconut flour but feel like it’s better for bread because it becomes sponge-y, maybe not ideal for crusts though.

  57. Ida Amalie Hansen says

    Hi Dana!
    Just a quick question: Do you think butternut squash can substitute the pumpkin?
    I love your recipes :)

    Cheers,
    Ida

  58. nikki says

    I made this for my pumpkin spice loving husband’s birthday today, and it turned out really good! We have been trying to be more mindful about what we eat, and this recipe was perfect!

  59. Kristin Baker says

    Great recipe like usual! Consequently the cook time on the crust was too long for my pumpkin bars and it was darkened quite a bit and a little dry around the perimeter. I think next time I might skip cooking it for the initial time frame (although I only did 15 minutes to start then 50 minutes thereafter), unless you suggest something else? Thanks!

  60. Crystal says

    Thanks for the awesome recipe! The bars turned out exactly like the picture. This is my favorite pumpkin pie recipe period, and I’ve made others on the blog. This is also going to be my go to pie crust from now on.

  61. Larissa Logan says

    Hi Dana!! I am absolutely obsessed with your blog and your cookbook, your recipes are always so easy and come out amazing!! My husband is g/f and my daughter and I are d/f so your recipes are a godsend when I want something healthy but still super yummy!! This might be a silly question, but if I wanted to make this as a traditional pie would I have to change the recipe/cook time at all?? Thanks in advance!

  62. Lauren says

    I made this for my first Thanksgiving with my in-laws and it was FAR better than ANY pumpkin pie I’ve EVER had! I will make this every thanksgiving, and hopefully for birthdays in the fall too. I cut my bars into 12 pieces to make it last longer (aka so I could take some leftovers home) and the sizes were perfect.

  63. Laura says

    This recipe was the best thing about my Thanksgiving! Everyone loved it, and they had no idea that it was dairy- and gluten-free! I made it as a pie and added a splash of vanilla extract to the filling, which darkened it but tasted really good. The crust is amazing and I want to try it next in an apple or pear pie!

    Thank you so much!

  64. Jane says

    Made these for thanksgiving and they were a big hit! I used cashews cause that’s what I had and 2tbsp sugar in crust rather than 3 tbsp and I thought it turned out very tasty. I loved them but I think my two year old was the biggest fan ?. Thanks for all your great recipes!

  65. Rachel says

    I made these for Thanksgiving and they were fantastic! They blew us all away by how good they were. I didn’t do almond flour but used 1 cup almond meal and didn’t have any issues with the crust. I also went a bit heavier with the spices and also added a splash of vanilla to the filling and they were just fantastic! Will definitely be making these again.

  66. Vegan Newbie says

    Made these today. Crust is awesome. However, the recipe makes a lot of crust. It’s about a 50/50 ratio. I would have preferred more pumpkin filling for the amount of crust the recipe made. I needed to add quite a bit of sweet to get the pumpkin filling to my personal taste. For the amount of time it took to do everything (I roasted the pumpkin), I hoped for a better flavor.

  67. Becky Christie says

    Dana, I am trying for a DIY vegan sub for pumpkin pie spice mix for my coffee, like a starbucks type flavor. Any ideas? I have tried some recipes so far, dismal failure, gritty, ended up as pumpkin butter, which is ok but not what I am searching for!! Thanks for the pumpkin recipes, I will start the bars early this morning!

  68. Sam K says

    Tastes okay, not as traditional pumpkin pie flavored as I was expecting. I measured out everything carefully and my filling turned out darker colored for some reason. As others mentioned in the comments, a film/skin formed at the top which I wish I would have known about before making it!

  69. Lori says

    Hi Dana!

    I am going to double this and bake in a 9×13. How long would you recommend baking for a bigger size pan?

    Thanks! I love all of the amazing recipes you come up with. I have tried many and they never disappoint!

  70. Jemima says

    I made these last night and just cut into them today. I followed the recipe exactly, using a scale to weigh the ingredients. They taste incredible, but my filling to crust ratio is 1:1, which isn’t like your pic. I think I’d like more filling. I’m planning to make a triple batch (baked in 3 separate pans) to take to a friend’s party tomorrow. If I make 3x the crust, but 6x the filling, how do you think that will affect the baking time/temp.? Thanks!

  71. Betsey says

    Loved this recipe! It was the perfect thing to bring to Friendsgiving – handheld, not too sweet, amazing crust and group friendly!

  72. Tara Joneson says

    Hi Dana!
    Thank you for this recipe, I plan to make it for my family’s all vegan Thanksgiving. If I make it two days in advance, will it hold up okay? Do you suggest freezing it and thawing the day of?

    Thank you!
    Tara

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tara! How fun. I do think it will hold up. Get it as close to 24 hours to the meal as possible for best results. Otherwise you should be fine! Have fun!

  73. Seth says

    Holy Moses,

    These look amazing! I love that they can be made vegan and gluten free! I’ll have to see if I can trick my fiancee into trying them! She is a picky eater, so we will see if these make the cut. Definitely going to add these bars to the thanksgiving dessert menu!

    Thanks for posting!

  74. Courtney says

    This was super tasty! I didn’t tell the fam it was vegan and gluten free and not only did they not know the difference, they loved it!

  75. Jackie Adams says

    We tried this recipe for the first time and the taste was amazing! My wife has the alpha-gal allergy as a result of a lone star tick bite and we now have a pumpkin dessert for Thanksgiving. Is it possible to freeze and thaw for later without change to taste and texture? If so, is there any additional steps we will need to do to ensure the amazing taste after thawing?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I don’t think so, just bake, cool, then cover well and freeze. Then thaw completely before serving.

  76. daun says

    Hi,
    Love your recipes! Could I substitute honey for the maple syrup in these pumpkin pie bars? Or do you have another suggestion? Thanks for all the great recipes!

  77. Rachael Soster-Smith says

    Thanks for a unique pumpkin recipe! I’m up to my eyeballs in soup and pumpkin bread so this will make a nice change :)

  78. Gabriela says

    Your recipes are always great. I made these today to practice for Thanksgiving, and I sampled two when I meant to sample half of one… the oat crust is PERFECT and the creamy pumpkin is so smooth and delicious. I didn’t put the coconut whipped cream on today but I will on Thanksgiving because I know it’ll take these to the next level, but honestly they’re great without it. This was super easy to make, too. Thank you!

  79. Vanessa says

    Hi Dana! Thanks for your awesome recipes and beautiful photos! I enjoy reading your blog – your posts are always so happy!

    Is there a particular brand of coconut sugar you recommend?

  80. Bobbie in AK says

    Hi Dana,

    First time leaving a comment, although I’ve enjoyed your space for awhile. :)
    Do you have any desserts/sweets that are gluten free that can be easily prepared / packaged and mailed? I would love to send a friend with dietary retrictions something special this year.

  81. Barb says

    I LOVE pumpkin and these are delicious. I made them on Sunday but after having a bar for lunch just now, I’d say they are even better today. I also got a bit of a skin on the top but I have heard that can be the result of having the shelf up too far up in the oven; next time I will move it down one position and check before the 50 minute mark. Thank you for the recipe! I’m planning to make them again to bring for Thanksgiving so those of us with plant-based diets and GF don’t get left out from all the pumpkin pie goodness.

  82. Teresa says

    I would love to make these for Thanksgiving, but my fiance is deathly allergic to nuts! I can sub out the almond milk for another plant-based milk, but I don’t know what to do about the almond flour in the crust.

    Is there a nut-free crust option for me?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’d recommend more oats and maybe a seed, such as sunflowers? Otherwise, gluten free or all purpose flour!

  83. Jenna Krabacher says

    I LOVE these! Made them last night for dessert, but since there’s no bad ingredients I had them for breakfast too :)
    These will become a fall staple in this house! Thank you!

  84. Michelle says

    Hey! do you have a nut free gluten free flour you’d recommend? Looking to make these for a friend who’s allergic to gluten, dairy, eggs, and nuts! Thank you!

  85. Average Superwoman says

    Sounds like just what I am looking for! But is there a particular reason to make it as bars instead of using a pie pan?

    Pumpkin puree isn’t for sale here (I live in Ireland) though so I am making my own and I have opted to now just using butternut squash instead of actual pumpkin- better availability, workability, price (when the big stores have it on sale I buy a bunch for 50 cents a piece :P ) and taste! I have heard that many canned versions in the US are also not all pumpkin specifically. Is there an advantage to actually using the classic orange round proper pumpkin vs another type of squash (aside from the obvious one that “pumpkin pie” has a much better ring to it than “butternut squash pie” :P )?

  86. Maria says

    That crust looks so delicious!!! Any sort of press-in crust is right up my alley. The whole pie crust rolling thing just doesn’t agree with me! And that gooey pumpkin topping looks absolutely divine!!!! I am adding this to the list.

  87. Chelsea says

    The 4:30 prep time is a little intimidating, it this including time to cool? And does that mean it only takes about 30 minutes to prep excluding cook time and cool time? Trying to figure if I have time to make this before a friends-giving dinner coming up soon. Thanks!

  88. Marianne says

    I made these this afternoon, and the flavor is fine… although the filling got very dry on top and formed a “skin” even thought it only baked 50 minutes. Didn’t crack as expected and it’s tastes a bit gummy, but not creamy. Followed the recipe exactly, so not sure what the issue was? I’ve been baking gfdf for years…thanks so much for all your delicious recipes!

    • Lynn says

      Yes, the same thing happened to me… wasn’t sure if it was too much arrowroot? I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch.

      • Toni says

        The recipe says arrowroot will give a gummy texture. For the first batch I made it with the directed amount of liquid because it was too heavy. The second one I added almost double the liquid. Also used regular sugar in the crust and in the pie, I blame my less refined palate. Happy thanksgiving!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you use arrowroot? That may be the issue…I’ve used it in puddings before and it can make a skin. Sorry about that! I’d recommend cornstarch next time.

  89. Jana says

    I’ve made your original vegan, gluten-free pumpkin pie probably for three years in a row already and it’s ALWAYS a hit!! So I guess these guys will now be on the menu for the next three years…

  90. Greenie says

    These are delicious! I used the 1 c of raw almonds and did the whole recipe in the food processor. 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. I also substituted white sugar for coconut sugar 1:1. After tasting, I added more sweeteners to both the crust and the filling, and added more spice to the filling. I didn’t have time to also make the coconut whip, but these pie bars are great plain, too, although adding the whip probably makes them incredible. Thanks for all of your wonderful recipes, I’m going to go check if I already commented on your amazing vegan biscuits recipe now, because I’ve made that one many times now :)

  91. Fran says

    Hi there,
    Amazing recipe !
    Can I ask you a question about your recipe plugin? Is it easy recipe plugin and if so, is it still working properly? I had many problems with that plugin like recipe disappearing! Did you do anything particular to solve this issue? A post would be really interesting as many of us had to change the plugin!
    Thank you Dana

      • Fran says

        Hi Dana, thanks!
        I subscribed to the blog resources newsletter ;-)
        I pre ordered the cookbook plugin and I can’t wait for it to be finally released !
        Hope this will be my happy ending with the recipe plugin drama ?
        Thanks
        You’re amazing
        Baci baci from Italy!
        Fran

  92. Sherry says

    Super yummy!!! I just made this today using my blendtec blender. Super easy. Thanks for the recipe. I had never heard of pumpkin pie bars.
    I will be making these regularly!

  93. Angelica says

    I made these today with cooked pumpkin from my garden. They were absolutely delicious! I could not stop eating them. I have tried many of your recipes and every one never disappoints. Another great recipe to add to my list of keepers.
    Thank you!

  94. Kassy says

    Dana,

    You are fabulous! I am always afraid that after so many Fall seasons we will run out of new, fun, yummy pumpkin recipes, but here you are with a new delicious pumpkin bar. I will definitely be trying this recipe before Thanksgiving. Love it!

    Kassy

  95. FRANCINE says

    Please do more recipes for Celiacs.
    I am vegan, gluten free, wheat free, corn free, soy free & oat free.
    How can I leave out the oats you do without ruining the recipe?
    I love what you do, please keep up the great work.
    Francine

    • Sherry says

      There is a gluten free oat brand called nature’s path old fashion gluten free oats they make a regular oat as well I have celiac to and never had a problem with these oats.

  96. Nina says

    Dear Dana!

    Your recipes are awesome! Since I am from Germany and believe or not you can not buy pumpkin purée at the store: how do I do it by myself? Do you have a recipe? I’d love to try this cake!

    Thank you!

    Nina

    • Madeleine says

      You can make it yourself very easily! To make the equivalent of a 16oz-can of pumpkin puree, you’ll need 4-6lbs of pumpkin (either a single large baking pumpkin, or 2-3 small sugar pie pumpkins, which I personally prefer since they’re a lot easier to deal with)

      Here’s the recipe I’ve used, from Alton Brown, and will work for anything that calls for pumpkin puree, like pies, bread, or cookies…

      Heat the oven to 400 degrees F.

      Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling (this step isn’t super necessary if you’re using the small sugar pumpkins). Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

      Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

      Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

    • Jaime says

      I just take a whole butternut pumpkin wrap it in tin foil and roast at 150c for an hour. Once cooled slice in half and scoop the flesh out. Voila sweet pumpkin purée. I prefer to roast as it makes it sweeter. I used to make my daughters baby food like this too.

  97. Monika says

    It looks insanely delicious! Thank you for another fantastic creation. On a side note can a request be made maybe for a Christmas inspired salad or a festive pie please? Something orange-y, aromatic… ’tis the season… Thank you! Happy creating.

  98. Kati | black.white.vivid. says

    This just looks like my kind of sweet treat. Luckily I have all the ingredients at home to will try it our tomorrow :)
    Happy Weekend! x Kati

  99. Kelsey says

    Could I use a sugar other than coconut sugar? Or do you recommend sticking to the recipe? Thanks! Excited to try these!

    • Laura @ Raise Your Garden says

      I was thinking maybe I could use xylitol, my mainstay? I’ve gone the whole crustless pumpkin pie route in the past and it’s okay, but zero crust is kind of lackluster and sad! I mean you want the crust right. I’m really excited about trying your oat-y version!

  100. NATASHA says

    Hi,

    We love your recipes! For this recipe, can you use another flour or coconut crust instead? We have a nut allergy.

    Thanks so much

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Natasha! I’d probably recommend a GF flour blend OR coconut flour, or a mix of both. Good luck!