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?).
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.
NEWS! I have an update for my go-to almond oat crust: Almond 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!
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 Parfaits, Mini Pumpkin Pies, Pumpkin Pie Oats, Pumpkin Pie Cheesecake, Pumpkin Pie Ice Cream, Pumpkin Pie Shooters, No-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!
Creamy Pumpkin Pie Bars (V + GF)
Ingredients
CRUST
- 1 cup gluten-free rolled oats
- 1 1/2 cups almond flour* (not meal // or 1 cup raw almonds*)
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp melted coconut oil
FILLING
- 2 3/4 cups pumpkin purée (DIY here)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup unsweetened plain almond milk
- 2 1/2 Tbsp cornstarch*
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
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
*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.
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!!!!
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.
Aww so glad to hear it! Thanks for the lovely review xo
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!
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.
Sara says
Excellent! Easy to follow recipe and they tasted amazing.
Yay! We’re so glad to hear that, Sara!
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!
Whoop! We’re glad these were a hit, Pamela!
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!
Yay yay!
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!
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.
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!
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.
Amanda G says
Excited to make this for Thanksgiving! If I use pre-made oat flour, do i use the same amount?
Yes!
nancy 108 says
Can you substitute coconut milk or oat milk for the almond milk?
And can the crust have dates in it as well?
Yes, I’d use oat and dates should work but let us know how it turns out. Good luck!
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 :((((
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.
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!
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!
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!
Yay! Thanks for sharing, Angie! We are so glad you enjoyed the recipes :D
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!
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.
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).
Thanks for sharing, Nicole!
karlen kovalcik says
My crust seems too liquid-y after baking! SOS
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!
karlen kovalcik says
My crust seems to liquid-y after baking! SOS
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!
Lynda says
I am allergic to oats. What can I use instead?
Thank you!!
Alex says
How much flour do the oats yield?
One cup of rolled oats will yield approximately 1 cup of oat flour.
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!
Sharan says
These came out insanely delicious! Followed the recipe exactly as written and the bars have the perfect amount of sweetness and spice.
Yay!
Lauren A Decker says
Made this yesterday and can’t believe how incredible they are!! Going to be making these on repeat all fall!
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!
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.
Yay! Glad you loved it + thanks for sharing your changes to the recipe, Judy!
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.
We’re so glad you enjoy them, Judy! Thanks for sharing!
Lia says
I made it! It is pretty easy to make, just long to wait before you try :) very very delicious!
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.
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!
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 :)
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!
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!
Hi Flo! That should work!
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! !
karlen kovalcik says
Great review!!
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?
Hi Dora! We haven’t tried it, but if you do let us know how it turns out!
Charlie says
Yummy
Sophia Marija Metzner says
Could you omit the maple syrup or is it necessary?
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.
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!
SB says
If I already have oat flour, can I just use that instead of making my own? 1 cup oat flour?
Hi SB! Yes you can!
Naomi says
If I’m using oat flour, how much do I use? How much flour does one cup of rolled oats make?
Hi Naomi! One cup of rolled oats will yield approximately 1 cup of oat flour.
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!
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!
Meredith says
What could I sub for the almond flour and coconut sugar/oil? (allergy/sensitivity)
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!
Siri says
Is there vegan substitute for the coconut oil in the crust? Would just some vegetable oil work?
Hi Siri! That should work!
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.
Allyson says
I meant NUT allergy
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
Hmm it would have a very different flavor, but is worth a try! Report back on how it goes!
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!
Nazira says
Hi Dana!
Thank you for this recipe! It was so easy to follow and delicious!
Can you freeze these bars?
Thank you!
Nazira
Hi Nazira! Yes you can, just bake, cool, then cover well and freeze. Then thaw completely before serving.
Nazira says
Awesome!! Thank you for your quick reply!! ❤️
Kim says
My daughter is allergic to coconut, can I use another oil?
Avocado!
Chelle MyBelle says
This looks lovely!
For the crust: I don’t have oil but have unsweetened applesauce, would that work?
Hmm, I don’t think so for the crust. You need something that will crisp it up, like fat.
Chelle MyBelle says
That makes sense. Thank you!
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!
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.
Marie Claire says
Has anyone ever put chocolate chips in these?
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!
So kind! Nope, you wouldn’t change the cooking time. Same thing! Best of luck! xoxo
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.
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!
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!
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.
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.
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!
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!
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!
Maybe 1.5x longer?
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!
Betsey says
Loved this recipe! It was the perfect thing to bring to Friendsgiving – handheld, not too sweet, amazing crust and group friendly!
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
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!
Jill says
How long do these keep for? And should they be refrigerated?
Thanks!
They keep for about 3-4 days. And yes, refrigeration is best in my opinion.
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!
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!
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?
Hi there! I don’t think so, just bake, cool, then cover well and freeze. Then thaw completely before serving.
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!
Hi there! Yes, I think that would work well! xoxo
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 :)
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!
Thanks lady! xoxo
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?
I like Trader Joe’s!
Vanessa says
I have made this delicious recipe twice now. I added a little cinnamon the second time. Two thumbs up from all tasters!
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.
Thanks Bobbie! I have several coming up in December that would be perfect for that. Stay tuned!
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.
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?
Hi there! I’d recommend more oats and maybe a seed, such as sunflowers? Otherwise, gluten free or all purpose flour!
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!
Valencia @ Life of a Vegaholic says
These pumpkin pie bars look really good!
Molly says
What would be happen if I left out the cornstarch/thickener?
It wouldn’t thicken and would be soupy.
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!
This one is nut-free!
Jennifer Millson says
Delicious — and just as good after freezing and thawing!
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 )?
You could absolutely use a pie pan.
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.
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!
That should be enough time, but if you’re worried you can make it a day in advance!!
Aleksandra says
Pumpkin-everything is my favourite time of the year <3
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!
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.
Marianne says
Yes, I have a corn allergy so I opted for the arrowroot listed in the recipe. Would tapioca work better maybe, if I can’t use cornstarch?
Lynn says
Ah! I’ll try again with cornstarch!! :) Thanks for the fast response!!
Hi there! Tapioca might be the next best option. Let me know if you give that a try!
Kim says
Can I use an egg instead of cornstarch? I can’t have regular dairy but I can have eggs, thanks
That should work!
Kennie says
I used cornstarch and followed the instructions to a tee! So not sure why the difference!
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…
Yay! Thanks Jana!
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 :)
Thanks so much! xoxo
Lavues says
Looks amazing and delicious, great recipe!
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
Hi there, Fran! It is Easy Recipe, but we’re getting ready to switch to something else. Stay tuned! And sign up for the Blogger Resources emails if you’d like updates on blogging matters. -> https://minimalistbaker.com/resources/
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
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!
Great! Thanks Sherry xoxo
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!
Lovely! Thanks for sharing, Angelica.
Shelley says
Hello, I don’t understand the pumpkin purée part of this as it links to a soup recipe. Can I just use canned pumpkin? Thanks!
Hi Shelley, canned pumpkin works great! We’ll get that link updated.
Sara @ Last Night's Feast says
Yum!!
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
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.
Hi there! I’d suggest subbing gluten free flour blend. Good luck!
Rhian @ Rhian's Recipes says
Wow these look delicious!! And thanks for the tips about almond flour!
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.
Instructions here! (And added to the post) -> https://minimalistbaker.com/simple-pumpkin-soup/
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.
Lovely! Added to the list. Thanks Monika.
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
Kelsey says
Could I use a sugar other than coconut sugar? Or do you recommend sticking to the recipe? Thanks! Excited to try these!
Yes! Organic cane sugar would be best, or brown sugar.
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!
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
Hi Natasha! I’d probably recommend a GF flour blend OR coconut flour, or a mix of both. Good luck!