Creamy Pumpkin Pie Bars (V + GF)

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

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!

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.

Excellent! Easy to follow recipe and they tasted amazing.

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!

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!

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!

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!

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.

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!

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!

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!

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.

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).

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!

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!

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

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

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!

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.

I made it! It is pretty easy to make, just long to wait before you try :) very very delicious!

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!

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! !

Yummy

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!

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!

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!

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.

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.

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!

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!

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.

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.

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!

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

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!

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!

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.

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!

Delicious — and just as good after freezing and thawing!

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!

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 :)

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!

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!