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
4.73 from 90 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 8×8-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. Elsie says

    I made these for Thanksgiving for my daughter who keeps GF and loves pumpkin pie. They were a big hit! I made them a day ahead, and I think they tasted even better the second day (I couldn’t wait to eat one!). I used brown sugar, but otherwise made the recipe as written. I loved being able to lift the bars out with the parchment paper and present them as individual bars on the serving plate (like your picture). That way, no one knew there was one missing! I will make these often for myself — they are delicious and a healthy dessert in our house!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helene! Other readers have had success subbing more oat flour for the almond flour. We haven’t tried it and can’t guarantee results, however, we would suggest starting with slightly less oat flour and adding more as needed! Let us know how it goes!

      • GC says

        Thank you for your quick reply! If only using oat flour (no nuts), would it be 2.5 cups of oat flour, then? Or a bit less as oat flour soaks a lot of moisture?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          It’s hard to say a precise amount without testing it, but yes, use less! We’d say start with 2 cups oats and then add oat flour if the dough seems too wet. Using mostly oats (vs. store-bought oat flour) is ideal because store-bought oat flour is more fine and may make it gummy!

  2. Crystal says

    Oh my goodness, this was delicious!! Because of intolerances I try to avoid dairy and coconut and my in laws don’t do gluten. It’s been so much easier finding recipes nowadays especially with recipes like yours! But you have done it! This is just as good as traditional pumpkin pie but dare I say better? It was easy, fast, and delicious. I used avocado oil in the crust and a tad bit more sweetener in the pie filling as well as just subbing out coconut sugar for brown sugar. I am so happy I can have pumpkin “pie” again! Thank you for all of your recipes. I also love your green bean casserole, lemon loaf, and plum upside down cake. Always excited to try more of your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO happy you’ve been enjoying our recipes, Crystal! Thank you so much for the lovely review! xo

  3. Tina says

    These were incredibly easy to make and absolutely delicious!
    My sister summed it up pretty well-portion controlled pumpkin pie even healthier.

    Thank you for this wonderful fall treat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Amber says

    Hi there!!
    Making this for a Friendsgiving this Saturday and wanted to know if I can make it a day ahead (Friday)? If so, do I keep it in the fridge until serving??

    Thank you!!

  5. Diane says

    Unable to use any corn products. Saw your note about the arrowroot….what about using potato flour or potato starch!?
    Thanks! Always excited to try your recipes😊🙏🏻

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks, Sarah! We think pecans would be delicious, but we’d suggest reducing the coconut oil since pecans naturally have more oils in them. Let us know how it goes!

  6. Faith Bostic says

    If you grind the oats to be oat flour consistency, could you just use oat flour instead and not bother with blending the oats? If so, how much would you use? A full cup of oat flour to replace or does the 1 cup of rolled oats grind up to a lesser amount? Thanks. Can’t wait to try this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faith, you could, but store-bought oat flour tends to be more absorbent than homemade. We prefer the texture of homemade in recipes like this one. If you want to use oat flour, we’d recommend starting with less than 1 cup (maybe about 3/4 cup?) and adding more as needed.

  7. Corelia says

    Made this today and it was absolutely, positively, the most bestest thing that has ever graced my autumn kitchen table! I LOVE the creaminess & perfectly-spiced-y-ness of the filling, which works perfectly with the flaky, crunchy crust. Honestly this recipe is the best pumpkin pie on earth, without all the hassle of a traditional pumpkin pie, and much much much healthier. In fact, I actually omitted the coconut sugar entirely from both the crust & the filling, which was a win for me because I prefer less processed sweeteners (put a couple extra tbsp of maple syrup in the filling to compensate) and it was still delightfully sweet! I will 100% be making this recipe again and again and again. And again. Non-gf eaters and non-veganers alike will adore this, guaranteed. THANK YOU!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re SO thrilled you love it, Corelia! Thank you so much for the lovely review and for sharing your modifications! xo

  8. Alison says

    Can I substitute another oil, like avocado or perhaps almond butter for the coconut oil/
    I love your recipes and have made many of them. Looking forward to trying this one for Thanksgiving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alison, avocado oil or olive oil should work well. Almond butter might work, but would likely be more dense. Hope you love the recipe! xo

  9. Kimberly Walker says

    This recipe is outstanding! I enjoyed making these pumpkin bars and eating them! I found a nice Almond Milk Reddiwip that goes fantastic with these pumpkin bars and a cup of coffee. The only problem is that I cannot stop eating them!! 😂😂

  10. Alison says

    Can I substitute another oil such as avocado or olive oil for the coconut oil?
    I’m a big fan of your recipes- I’ve made so many of them and I’m looking forward to trying this one.

  11. Yu says

    My daughter is allergic to many things, including wheat and eggs so I’m really eager to try this. She isn’t cleared to have coconut though… Is there an alternative I could use for the coconut oil and coconut sugar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yu, you could possibly use a like avocado or olive oil, and instead of coconut sugar we would suggest brown sugar or cane sugar. Hope this helps!

  12. Lara says

    Hello! My pie is in the oven right now. I’m bringing it to a friend’s birthday, where the theme is the letter “P”! It smells divine.
    I have some leftover filling, because I used a smaller-sized baking dish. Do you have any recipes for using the leftover filling? I was thinking to put the filling into a cookie or muffin recipe. What do you think? I could even stir it through my morning oats!
    Thank you very much. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lara, love those ideas! It might work well in place of the pumpkin purée in this cookie recipe, but it’s hard to say without trying it whether the extra liquid would impact the texture of the cookies. Let us know if you try it!

  13. Beth says

    Hi, These look delicious and I plan on making them for Canadian Thanksgiving. I want to double the recipe and wondered if I should use a 9×13 pan or a larger one? And do you think the filling will set as easily when I double the amount and bake it all together? TIA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth, a 9×13 should work well but we haven’t tried it. It shouldn’t need to bake for longer but you may need to just slice and serve out of the pan rather than lifting out and slicing. Let us know how it goes!

  14. J says

    Hi! I made what I believe was an earlier version of this recipe about 8 years ago. The crust was made in part with your terrific V,GF graham crackers. Would it be possible for me to access that version of this recipe? It left such a lasting impression on me that I can still remember the taste of those delicious little squares all these years later. Fingers crossed!

  15. Audrey says

    You’ll have to forgive me if this has already been asked, but can I swap the almond flour and oats for a gluten-free flour blend? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, we think it could work to replace the oats with a gluten-free blend, but wouldn’t recommend replacing both the almond flour and oats. Hope that helps!

  16. Susana Davila Santaella says

    I absolutely love this recipe, my whole family! I’m making it now for the 2nd time, because IT’S A KEEPER!
    Thank you very much, I really enjoy your page, all recipes I’ve tried.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Susana. So glad you all enjoy this recipe!

  17. Lana says

    I made this last weekend and it turned out FANTASTIC!!! Thank you for sharing. I will be making more for Christmas :-)

  18. Luna says

    This is baking in the oven now and smells great! One question- what should the consistency of the crust be before pressing it into the pan? Mine seemed moist. Love your recipes – I can’t wait to taste this one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luna, We’re so glad you enjoy our recipes! The crust should form a dough when pressed between your fingers. Hope that helps!

  19. Amy says

    Thank you for this recipe!! It’s become a staple – I’ve made it around Thanksgiving for 4 years now. It’s always a hit with family and friends, and I love that this special diet adaptation is so tasty. I always add extra pumpkin pie spice because I love those flavors strong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad to hear you and your family and friends enjoy it, Amy! Thank you for sharing! xo

  20. Kelsey says

    Hi! I would like to make this for Thanksgiving but don’t prefer to use coconut sugar – is it possible to substitute it for organic cane sugar? Thanks!

  21. J says

    I added a 1/2 tablespoon of psyllium husk (+ water to hydrate) to the crust. It really helped hold the crust together and made it super crunchy!

    The filling is sublime! I omitted the sugar from both the crust and filling, making this healthy enough to eat regularly for breakfast with no guilt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Theresa! We haven’t tried this recipe with flax eggs in place of cornstarch in the filling and we aren’t sure it will work. The cornstarch helps thicken the filling as well as helping it solidify, we think a flax egg might just leave the filling too soft and gummy – but we’re not positive. Let us know if you give any substitutions a try!

  22. Julia says

    This recipe was AMAZING! Everyone loves it and you’d never be able to tell it was gluten free! I did sub the almond flour for additional fresh ground GF oat flour (we can’t eat nuts) and it worked beautifully. I also used a 29 oz can of pure pumpkin in place of the pumpkin puree with no problems. This is a new favorite in our house, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Julia. So glad you enjoyed!

  23. Elizabeth Timmons says

    I loved this when I made it. It was truly amazing!!!! Highly recommend! However, now I have to avoid nuts. Any suggestions or substitutions for the almond flour? Please let me know. I would love to make this for the holidays again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, We’re so glad you enjoy it! Perhaps pumpkin and/or sunflower seeds, or more oats? Hope that helps!

  24. Mary says

    I am making a batch of lemon bars and pumpkin. The baking instructions vary slightly as the lemon call for a second baking at a higher temp. Can I just bake both the same?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, we think that would be okay if adjusting the bake time accordingly. But we haven’t tried so can’t guarantee results. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, we haven’t tested it that way, but it might work! Though we think you would need to add more coconut oil. Let us know if you try it!

  25. Joyce Parker says

    Hi, Dana! Love your website. I am very creative in the kitchen but not very scientific. I love that someone (you) has already done all the scientific experimenting to make things work. Thank you so much! I’m wondering if I can sub half olive oil and half cocoa butter for the coconut oil for the butter in the crust recipe. I would use all olive oil, but I think the coconut oil would give some solidity, considering it is more solid at room temperature. Thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joyce, we’re so glad our recipes are helpful! We haven’t tried cocoa butter in this recipe, but we have found with baking it tends to spread a lot. That might be okay here because the baking pan is constricting its movement, but we aren’t sure! Vegan butter would be an alternative to coconut oil that would work well. Let us know if you try it!

  26. Lauren says

    I thought these were great! My friend & neighbor is vegan so I needed a recipe we could both enjoy, and my usual one uses both butter & eggs. I did use coconut milk instead of almond because that’s what I had at home. I normally top my pumpkin bars with raisins & walnuts and they were great on these! I saw comments saying there was too much crust so I eyeballed what looked like a good amount & used the leftover to make little leaf cutouts. I didn’t think the crust was too crumbly (recipe said 4-5T oil, I did 5) and I have no weird aftertaste like some people reported. It’s totally normal to use this amount or more of cornstarch in a recipe (see Junior’s Cheesecakes if you don’t believe me!) so I’m not sure what caused their problem. Thanks for the great recipe, I’ll probably use this one for gatherings going forward so everyone can enjoy it!

  27. Lindsay Daitch says

    So delicious. I am outside the US so I couldn’t get pumpkin pie spice so kind of experimented with the spices (couldn’t find ground clove). So I wasn’t totally happy with how the spices came out but still loved it! I used oat flour instead of grinding the oats at home.

  28. Angela says

    Coming from a celiac who needs gluten free recipes to also be free of oats, this was overall a 4 for me.

    The pumpkin filling was delicious. I used fresh pumpkin purée, tapioca starch in place of corn, and additional spices and vanilla to taste. I blitzed the purée in a blender. Delicious.

    I subbed the oats with Bob’s Red Mill 1:1 gluten free flour (upon recommendation from MB). I believe the flour is dryer than pure oat flour so I used a little more oil and maple syrup to compensate. The dough came together beautifully and baked beautifully. But in the end, the crust was too powdery and the almond flavor was stronger than I liked. Since almond flour is expensive, I don’t think I’ll bother experimenting with this crust to get it to my liking. I’ll stick to GF pie crusts instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, sorry to hear the crust didn’t turn out as hoped for with the GF flour blend, but we’re glad you enjoyed the filling! Oats do yield a nice texture and taste in baked goods that can be hard to replicate. But we certainly understand that’s not feasible for you and others. GF pie crust does sound like it might be the best option for oat-free.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Perhaps gluten-free flour blend? But you may need to play around with the proportions. Let us know if you try it!

    • Mary Hutchings says

      Plz remember you can get get oats at trader Joe’s or online. This is such a delicious treat. Nutritious and 😋

  29. Janet Leone says

    Well….I thought this was a complete disaster. It had such a bad, off taste. Before I threw it out, I tasted the filling alone. BINGO! It was phenomenal!! My almond flour must have turned rancid
    For the lady who commented about the off taste, I’m guessing her flour had gone bad. Or, maybe the coconut oil.
    Can’t wait to try again with a fresh bag of almond flour.

  30. Ashlynn says

    LOVE LOVE LOVE these pumpkin bars!!!! they are seriously the best. everyone in the fam loved them, even the boys ;)
    thank you so much for this fun fall recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoyed them! Thanks for the lovely review, Ashlynn.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luna, we think that should work, but we’d suggest reducing the coconut oil since pecans naturally have more oils in them. Let us know how it goes!

      • Luna says

        It worked, I only had to use a tablespoon of coconut oil. However, my crust came out fairly crumbly but it still tasted amazing!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Gluten-free crusts with coconut oil can be a little tricky texturally. To reduce crumbliness, be sure to add enough oil so it’s completely moistened and not dry in areas to press down and pack very firmly, and to bake until browned!

  31. Kelly H. says

    I made these for Thanksgiving and they were a hit. The crust was delicious! I took your advice and ordered the almond flour from Amazon. I loved the idea of having bars instead of a pie. No one would ever know that this was vegan and gf. These will definitely be on the menu for all future Thanksgivings! Thank you for such an easy, delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kelly. 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

  32. Kimberly says

    Made this for Thanksgiving this year and it was well received even by family who usually eats both gluten and dairy.

    I made it in a 8×8 pan as directed. The crust came out a thicker than what I would have expected, but still very tasty. (I measured the thickness of the crust and it was about a 1/2 inch thick. If you don’t love crust, I would consider scaling down by 3/4 to 1/2 of that part of the recipe to get a thinner crust.)

    I enjoyed the pumpkin pie filling as well. It’s a good choice for a dairy & egg free pie filling that doesn’t have coconut milk or coconut butter in it.

    The ease of the recipe is great and very tasty;
    I would make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kimberly. We are so glad everyone 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

  33. Carolyna says

    Hello! I made this for Thanksgiving. Did anyone else get a strange aftertaste from the filling? I loved the crust but the filling had a weird dry texture with the aftertaste coming from the cornstarch, I assume? Did anyone else have this issue? We were so disappointed! We just couldn’t eat it! :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyna, so strange! We haven’t had that experience. Is it possible one of the ingredients was spoiled?

    • Angela says

      I made the v/gf pumpkin pie version of this for Christmas. I baked this on the day of and we couldn’t wait for it to set completely in the fridge before eating (only waiting 1.5 hours). Our first piece was great but noticed an acidic aftertaste on the second. It was strange. We couldn’t eat it after that for the night.

      I thought it was the tapioca starch I used instead of cornstarch but then it tasted fine the next day, and even better on the following day. Strange!

  34. Becky says

    Your recipes never disappoint Dana!
    I made these deliciously creamy pumpkin pie bars for Thanksgiving. I subbed in crushed pecans & almonds for part of the almond flour in the crust. The coconut cream whipped topping is the perfect addition! Simple & satisfying. I wish I could’ve stopped at one piece. This bar recipe will definitely be on my table for holidays to come!

  35. Michélle Strydom says

    Will I be able to make these in 8 separate ramekin bowls and if so, how long should the crusts and filling bake respectively?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michélle, we haven’t tried that, but think it would work. We’d suggest using parchment similar to this recipe (for easy removal). Maybe reduce bake time by half for each step and watch closely? Let us know how it goes!

  36. Mallory says

    Could this be modified to fit in a 9 by 13 baking dish? I’d love to make for thanksgiving but need to feed a larger crowd. Thanks!

      • Abby says

        This tasted really good! My only bad comment is that the crust is too thick! It is like the same thickness as the filling. I would cut the crust in half next time I make this.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for the feedback, Abby! These do have a thicker crust then a pie, but it makes them easier to pick up as bars =)

  37. Heather says

    Why make pumpkin pie ever again when this recipe is SO easy and delicious!! My daughter doesn’t like pie crust and this recipe was a hit. The crust is more like a shortbread, cookie crust rather than the traditional flaky pie crust. One blender, one mess to clean up. Delicious!!

  38. Jessica says

    Glad I tried this recipe! I made it exactly as instructed with a few exceptions; quick oats instead of rolled, I didn’t need parchment to help flatten the crust, and I had to do the pumpkin spice substitute. I was worried that the crust would burn, based on other comments, but it was perfect (I used a glass 8 x 8). I didn’t think that there would be a big difference between eating it hot out of the oven (who can resist) or cold the next day, but I was very wrong. It was so much better cold the next day. The crust was almost too oat-y the first day, but tasted like shortbread the next. My sister loved it as well, and I love that it’s a healthy version of my favourite pie. Thanks for the recipe!

  39. Brittany says

    This is officially my favorite pumpkin recipe! I didn’t have maple syrup OR coconut sugar so instead I soaked some dates and blended them until they were a thick syrup consistency and subed that for both sweeteners. It worked great! I also didn’t have almonds or almond flour so I used a combo of walnuts and pumpkin seeds in my crust instead and just blended a little longer. I would eat this crust on its own! It’s my new go-to! Also, who knew whipped coconut cream was so easy!?!? So glad I clicked on that recipe to top it off.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Brittany! Thanks so much for the lovely review and for sharing your modifications!

    • Erica Hazel says

      This is the most delicious! I followed the directions to a “T” and it’s perfect. So so excited to share it with my family.

      • Maria DaCosta says

        I just made this yesterday for our dinner today…..just took it out of the fridge to cut and it smells absolutely delicious. can’t wait to try it!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Amazing! Thanks for sharing, Maria! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Jason says

      Sounds like you need your own recipe blog! I’m going to try your version sometime. I found the original crust a little on the dry side, even after adding a bit more oil. Overall they were quite tasty!

  40. Carol Komassa says

    I cannot believe that it requires 4.5 hours of prep time for the pumpkin bars. Who has that kind of time? Are these errors or?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, the large majority of that is the time for the bars to cool in the fridge after baking.

  41. Callie V says

    This tastes like pumpkin pie with a shortbread crust. Tasty! The crust is much better than pie crust IMO. The only reason it’s not 5 stars is because the crust was a little thick. I did it in an 8×8 pan as recipe states. Next time I’ll do 1/2 to 3/4 of what the recipe crust calls for.

  42. Janice Shankman says

    While I am not vegan, this recipe appealed to me on many levels. I am gluten free, I LOVE almond/oat crusts, and I LOVE how much pumpkin is in this.

    I did make quite a few tweaks, but am AMAZED at how yummy this turned out, so I figured I’d share my personal changes:
    *used turbinado sugar for the coconut sugar
    *used unsalted butter for the coconut oil
    *used 2% milk for the almond milk
    *increased the butter in the crust to 7t
    *increased pumpkin pie spice to 2t
    *increased salt to 1/2t
    *added 1/2t ginger

    I know – a LOT of changes….but I just looked at this recipe and knew it would be an amazing base to really personalize to my own taste. Thanks for sharing!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Janice! Thanks so much for the lovely review and for sharing your modifications!

  43. 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!!!

  44. 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.

  45. 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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alyssa, we re-tested this and were not able to replicate this issue. The only other reasons we can think of would be if you made a half batch, used a different oil, had a pan that gets/stays super hot, or if you had it on a shelf close to the heating source.

      • 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.

    • Jen says

      Same thing just happened to me. The whole bottom layer totally black. (It’s on a metal pan on top of parchment paper. The bummer is that because the pumpkin is on top for the second bake I couldn’t tell it was burning until I took it out… But, the pumpkin toping is delicious! I do think I would prefer a date-nut mixture for the crust next time though.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! So sorry to hear that, Jen! This seems to be an issue with just a few readers and we’re not sure what’s going wrong. We’ll take another look at the recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jen, we re-tested and were not able to replicate this issue. The only other reasons we can think of would be if you made a half batch, used a different oil, had a pan that gets/stays super hot, or if you had it on a shelf close to the heating source.

  46. 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.

  47. 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.

  48. 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?

  49. 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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Riley, we re-tested and weren’t able to replicate this issue. We do think the larger pan was likely the issue. Next time, maybe try baking 30-40 minutes instead? Hope that helps!

  50. 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.

  51. 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

  52. 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!

  53. 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!

  54. 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

  55. 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!

    • Tessa says

      Obsessed!! My partner is gluten free and dairy free, and I was craving pumpkin pie for thanksgiving and found these gems. I followed the recipe and got fantastic results: nice thick, rich and nutty crust; soft and creamy filling with a little spice (I added a tiny extra pumpkin spice); and overall not too sweet. Added the So Delicious coconut whipped cream for extra sweetness on top. Going to make every fall and holiday season going forward.

  56. 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?

  57. 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!

  58. 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.

  59. 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!

  60. 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.

  61. 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

  62. 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?

  63. 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!

  64. 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

  65. 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!

  66. 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