Made with a couple of simple ingredients that just work so well together, you won’t even believe it’s vegan, gluten-free, and paleo. It is packed with pumpkin flavor, a perfect dessert to bring to the Thanksgiving table or to just enjoy during the fall. It starts with a simple cookie crust layer and is topped with the pumpkin pie filling that is made in the blender.
Unpopular opinion but I will still be eating pumpkin year-round. Although many only enjoy it during Thanksgiving and the fall, pumpkin is just a staple in my diet because you can literally add it to anything. I love making pancakes or even oatmeal with it. But these Pumpkin Pie Bars are a must if you need something to make this Thanksgiving. It is a crowd favorite.
I decided on making Pumpkin Pie Bars as opposed to the traditional Pumpkin Pie with the crust because it was just much similar to making the cookie crust instead of the crust. I guarantee anyone can make this recipe which is why I kept it simple.
The cookie crust is a little bit crunchy and perfectly sweet and only made with 5 ingredients. But on top of that comes the Pumpkin Pie filling which is made in the blender, so no mixing is involved. The blender makes the filling really smooth and combines the ingredients easily. This is key to not having a lumpy filling.
Why You’ll Love These Pumpkin Pie Bars
- Comes together with simple ingredients and is super healthy.
- These bars are gluten, grain, and can be made nut-free.
- Much simpler to make than Pumpkin Pie because there is no rolling involved for the crust.
- Made in the blender.
Ingredients Needed To Make These Pumpkin Pie Bars
- Cassava Flour– This was my first time baking with cassava flour and to my surprise I liked it. It is gluten, grain, and nut-free. If you do not have this you can use oat or almond flour.
- Coconut Sugar– Any sugar will work.
- Pumpkin– I used canned pumpkin but you can make your pumpkin puree too. Simply boil some pumpkin until tender and blend in a blender until smooth.
- Nut Butter– Any Nut Butter will work or another option is date syrup.
- Nondairy Creamer– Make sure to use a creamy creamer. If you do not have any creamer use the solid part from canned coconut milk.
- Tapioca Starch– This helps to thicken the Pumpkin Pie filling.
- Date Syrup– Maple syrup is another option.
- Cinnamon
- Pumpkin Pie Spice– You can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves.
Tips
- Store these in the fridge for up to 3 days. You can make this ahead of time and just heat it back up in the oven when ready to serve.
- You can also make this with a homemade or store-bought pie crust if you do not want it in bar form.
- Add some whipped cream on top if you are feeling extra.
- Make sure it let the bars cool completely before slicing.
- You know the bars are ready when no pumpkin gets on your fingers when you touch it. It may still be soft on the inside but it will settle once cooled.
Vegan & Paleo Friendly Pumpkin Pie Bars
Ingredients
Cookie Crust
- 1 Cup Cassava Flour
- ¼ Cup Coconut Sugar
- 2 tbsp Nut Butter
- 2 tbsp Nondairy Creamer
- 1 tsp Cinnamon
Pumpkin Pie Filling
- 1 15 oz Pumpkin Puree
- ¼ Cup Coconut Sugar
- ¼ Cup Date Syrup
- ¼ Cup Nondairy Creamer
- 2 tbsp Tapioca Starch
- 2 tsp Pumpkin Pie Spice
Instructions
- Start by preheating the oven to 350°F and lining an 8×8 baking dish with parchment paper.
- Next, to make the cookie crust, combine the cassava flor, coconut sugar, nut butter, non-dairy creamer, and cinnamon in a large bowl. Mix until a crumbly but sticky mixture forms. You may need to add more creamer if the mix is not sticky enough.
- Place into the oven for 15 minutes. Once it is ready, set it aside and let it cool.
- While that is cooling, make the Pumpkin Pie filling by placing the pumpkin, coconut sugar, date syrup, nondairy creamer, tapioca starch, and pumpkin pie spice in a blender. Blend until smooth.
- Spread the filling evenly over the top of the cookie crust and bake for 30 minutes.
- Top with whipped cream adn nejoy.
