clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of pumpkin pie bars on a plate

Vegan Pumpkin Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 - 16 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. Rich, creamy and so easy to make it’s a show stopper for your Thanksgiving dessert table. 



Almond Crust:

  • 2 cups of unblanched almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Pumpkin Pie Filling:

  • 15 oz. can of organic pumpkin puree
  • 1 can of full fat coconut milk
  • 3/4 cup brown sugar
  • 2 1/2 teaspoon of pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch or arrowroot


Almond Crust

  1. Preheat oven to 350 degrees F.
  2. Spray a 9″ x  9″ baking dish with cooking spray and line with bottom with parchment paper.
  3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
  4. Add almond crust mixture to the pan. Spread the mixture out evenly along the bottom. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
  5. Poke the crust with a fork all over the bottom and a few times. This will prevent the crust from bubbling up.
  6. Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned. Remove from oven and let cool.

Pumpkin Pie Filling:

  1. To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. Using a whisk, mix until the pumpkin mixture is smooth!
  2. Pour mixture on top of the precooked almond crust.
  3. Bake for 50 minutes to 1 hour at 350°F. The middle will still look slightly jiggly. Remove bars from oven and let cool at room temperature for 30 minutes.
  4. Cover bars with plastic wrap or tin foil and refrigerate for at least 4 hours or overnight to let bars settle.
  5. We top ours with Almond Milk Reddi whip.


  • Serving Size: 1 bar (if cut into 12 bars)
  • Calories: 304
  • Sugar: 20 g
  • Sodium: 113 mg
  • Fat: 21 g
  • Saturated Fat: 11 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 0 mg