Make the holiday season easier with these creamy and seasonal Pumpkin Pie Bars. I love how the crisp, shortbread-like crust pairs with the soft and luscious pumpkin pie layer making these the ultimate fall treat.
Ingredients
Crust
- 1 cup cassava flour
- ½ cup coconut sugar
- ½ cup vegan butter cold (1 stick, cut into pieces)
Pumpkin Pie Filling
- 2 cups pumpkin puree Libby’s brand works best
- 2 ea large eggs
- ½ cup coconut sugar
- ½ cup maple syrup
- 1 ½ cups coconut cream* packed
- 2 tablespoons cassava flour
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 300 degrees Fahrenheit and line a 9” x 9” pan with parchment paper.
- In a food processor, blend together ingredients for crust until you reach a sand like consistency, but the dough holds together when you press between your fingers, about 1 minute.
- Remove dough and press into the 9” x 9” pan in a single even layer.
- Move to the oven and bake at 300 degrees Fahrenheit for 30 minutes. Remove from oven and let cool completely.
- While crust is cooling, start on your filling. In a large mixing bowl, whisk together all ingredients for the Pumpkin Pie filling until smooth. Once combined, pour over crust.
- Turn oven up to 350 degrees Fahrenheit and bake Pumpkin Pie Bars for 40-50 minutes, or until filling is set.
- Bring bars to room temperature, then move to fridge to chill overnight.
- Store in an airtight container in the fridge. Best served cold. Optional: top with coconut whipped cream, cool whip, or your favorite ice cream!
Notes
*solidified part of chilled can of full fat can of coconut cream
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