I will be making these around the holidays from now on. Easy enough for me looks good pumpkin I’ve missing out. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. What would you use as a substitute for the regular flour as I’m allergic to wheat (and oats)? Total Time 1 hr 30 mins. This could be the go to replacement for pumpkin pie. These are like pumpkin pie bars but with a bit of volume and texture. Thank you. I just wanted to officially come on here and say I made these – and they turned out FANTASTIC. I used pumpkin pie spice instead of the separate ingredients. Required fields are marked *. Bake at 350 degrees F for 10 minutes. Vegan Pumpkin Pie Bars November 19, 2020 by healthienut Leave a Comment If you’re intimidated by the process of making a pie, but still want to enjoy a creamy, sweet, and buttery slice of pumpkin pie, then this recipe will be your favorite. These easy vegan gluten-free pumpkin pie bars are made with an oat and almond flour crust, and a pumpkin coconut milk filling, topped with a … easy pumpkin pie bars, pumpkin pie bar recipe, vegan pumpkin bars. Gluten-free Pumpkin Cinnamon Rolls with pumpkin caramel. Add the oil and mix in until the mixture … I have an assistant who replies to comments as well as we get many. Make sure to make this recipe ahead of time to allow for some time for chilling. Serve as is or topped with coconut cream! Utterly irresistible! we are participant in Amazon services LLC Associates program. They’re thick, chewy and moist, packed with pumpkin pie spiced flavor and begging to be made this fall. Active Time: 50 minutes Total Time: 3 hours Yield: 16 bars. Must Make Vegan Pumpkin Pie Bars made with coconut milk, pumpkin puree, comforting spices and all in an almond flour crust. I’d like to convert the recipe to make a pumpkin pie. Is. The good news is … Hi, I'm Richa! Here in the UK we had an epic summer. Pumpkin pie is one of my favorite desserts too. Yay! It’s also easier than making pie. You may need to add 1-2 tbsp of non-dairy milk, depending on your blender and the moisture content in the pumpkin puree for the mixture to blend into a smooth texture. But, because I can never choose which pie flavor I love more, I’ve decided to combine my two favorites into one dreamy bar. Your recipes are always winners. Transfer this mixture to a parchment lined 9x5 inch loaf pan, and press evenly using a spatula. Resistance is futile. Remove the loaf pan from the oven and let it cool completely before removing from the pan. From a Canadian, eh, I'm trying to figure how to make it Keto, I missed you….lady!!! Yet I leave one out front with some gourds that squirrels nibble on. Delicious. Prep Time 10 mins. The. maple syrup adds the perfect round sweetness to complement the pumpkin’s natural sweetness in the filling. I will definitely make it again. Monk fruit only needs a few drops so it can’t replace liquid sugars. Thank you. More Gluten Free Pumpkin Pie Recipes. Now you know here at Vegan With Curves we preach high carb diets and that is still … Oats. I didn’t have to substitute ANYTHING – followed the recipe to the letter – thanks Vegan Richa! I’m so glad that you enjoyed a Thanksgiving treat. Meanwhile, make the pumpkin pie layer. These pumpkin pie bars are like pumpkin pie but so much easier to make! These Pumpkin Pie Crumb Bars are made with an oatmeal crust & crumble with a creamy pumpkin pie filling! If you’re looking for a convenient fall dessert recipe, I’ve got you covered. Could you share with me how to do that? Meanwhile, make the pumpkin pie layer. Awesome! Creamy Pumpkin Pie Bars (V + GF) 1-Bowl Pumpkin Pie (Vegan + GF) Pumpkin Pie Parfaits; If you DO try this pie, seriously let us know! Thank you so much for sharing these with us. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping. Take … You may need to add 1-2 tbsp of non-dairy milk, depending on your blender, and the moisture content in the pumpkin puree for the mixture to blend into a smooth state. They were very easy to make. You'll go nuts for these gluten-free, refined sugar-free and vegan pumpkin pie bars. Either way, it’ll count as one of your vegetable portions for the day if you ask me. Substituted GF flour for all purpose flour. You have all the flavor of pumpkin pie without the fuss of traditional pie crust. Thanks for stopping by! Bake for 20 minutes, then set aside to cool. Blend all of the ingredients until the cashews are broken down and already creamy. Chill the bars for at least an hour and then slice and serve. The only thing I like about pumpkins is carving them n roasting thier seeds. But the texture and taste are incredible – they truly taste EXACTLY like a pumpkin pie and with the special crust – it’s simply delicious. Add the oil and mix in until the mixture resenbles crumbs, and is slightly sticky. I just made this pumpkin pie bars recipe and it’s so delicious. My guests raved. Made these today. WOAH. Wow looks so delicious I’m gonna try it ... © Copyright 2020, All Rights Reserved  | YourThrivingKitchen, Vegan Pumpkin Pie Bars Recipe for the Holidays (Easy + Healthy!) I’ll double the recipe and cook for 45 minutes or more. Smooth, hearty and So Fudgy! Ignore earlier comment. Richa – thank you for inspiring us with the most amazing recipes! | Thrive Market. Ingredients in These No Bake Pumpkin Pie Bars. Ingredients: For the crust: 7.5-ounce box gluten-free graham crackers 1/2 cup Thrive Market Organic Pecans 3 tbsp. Take the loaf pan out of the oven, transfer the blended pumpkin mixture into the pan, and even it out. Glad to help! Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. These gluten-free and vegan pumpkin pie bars are a dessert we can get behind during the holidays or any time of year. Double the recipe for a pie dish. coconut sugar adds a tad of sweetness but you can use brown sugar instead. Cook Time 1 hr 20 mins. Coconut oil (or vegan butter) Maple syrup. We made it today and it is almost gone. More Details. I gave these to my neighbors and they loved them too! ❤️❤️❤️. Spray a 9×9 baking pan with vegetable spray. If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamom. Join 1Million followers and friends, All content on this blog is owned by Vegan Richa LLC. Can’t wait to make this for Thanksgiving! Made with simple ingredients like pumpkin puree, maple syrup, oats, almond flour, and coconut oil. Yay! These Pumpkin Pie Bars are vegan, gluten-free and absolutely delicious! Your email address will not be published. These Vegan Pumpkin Pie Bars are such a comforting dessert: a “buttery” base with a creamy, warmly spiced pumpkin pie filling and nutty crumble topping. How to Make Vegan Pumpkin Protein Bars: Start by mixing together your dry ingredients: oats, protein powder, pumpkin pie spice, baking soda, baking powder and salt.. It’s a must have on your Thanksgiving table this year! Subtly spiced and perfectly sweet, these easy vegan pumpkin pie bars are perfect for all gatherings and parties around Thanksgiving. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. They came out firm and perfect! Serve these vegan bars as they are or top them with coconut cream! The best part of these pumpkin pie bars is that they’re Vegan and Keto friendly! For the filling: 15-ounce can Thrive Market Organic Pumpkin Puree Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. Welcome back to Prep School! Richa–I have a question about the size of the pan. Hi Richa, My daughter made these pumpkin bars for Thanksgiving last week. Transfer this mixture to a parchment-lined 9×5 inch loaf pan, and press evenly using a spatula. Links on some posts are affiliate links for e.g. These Pumpkin Bars are all things fall. The pumpkin bars look delicious! cashews add some more creaminess to these bars – make sure to soak them. They were very easy to put together. In your pictures, it looks like you use a 9 x 13 pan. Problem solved! New look, new feel—same delicious and healthy recipes. Serve as is or topped with coconut cream! First, heat your oven to 350°F. They are vegan, grain-free, oil-free, and a mere 66 calories per bar. You can also top this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping. These Vegan Pumpkin Pie Bars have a chocolate peanut butter swirl topping. its officially awesome. Just healthy ingredients like pumpkin, white beans, oats and peanut butter. Basically pumpkin pie but in bar form so there’s no need to roll out any dough! Store these bars in the refrigerator for 5 days or freeze them. Taste and adjust … Think of this recipe as a combination of pumpkin pie and pumpkin crisp. Bake at crust at 350 degrees F for 10 minutes. However, some people really struggle with pie crust making so this is an easy peasy pie … Thank you for this great recipe. The perfect fall dessert! Perfect for fall, and yummy for Halloween! Learn how your comment data is processed. Vegan Recipes Vegan Pumpkin Pie Bars Recipe for the Holidays (Easy + Healthy!) Check in the center, the pumpkin layer should not be jiggly. Thanks! These pumpkin bars may be gluten-free, vegan, dairy-free and healthier for you, but they taste just as delicious as the rest. Print Recipe Pin Recipe. I will definitely make this – if I leave out the maple syrup will it affect the bake? I’m giving in to pumpkin pie spice! Save my name, email, and website in this browser for the next time I comment. blend the pumpkin filling until the cashews are completely blended tor the best texture. My husband is diabetic and can’t tolerate any form of sugar other than sugar alcohols which don’t come in liquid form. That. . Vegan Food Blog with Healthy and Flavorful Vegan Recipes, Easy to throw together, these vegan pumpkin pie bars are perfect for when you don’t want to make an actual pumpkin pie but still want to have the same flavor. Check in the center, the pumpkin layer should not be jiggly. Course Dessert. 5 vegan recipes EVERYONE needs to know!!! There are plenty of vegan gingersnap cookies at the grocery store. Vegan Richa’s Everyday Kitchen (Print & Digital), Vegan Richa’s Indian Kitchen (Print & Digital). Announced pee-cans, not pah-cons lol. It won’t be very sticky, but it will stick really well when it bakes. So good! Dr. Bronner’s Regenerative Organic Virgin Coconut Oil, melted. The bars can be stored in the refrigerator for 5 days. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. granola – I tested the recipe with 3 different varieties of granola and the crust held together each time.I found the Purely Elizabeth … Vegan Pumpkin Pie Pecan Bars. So we’re already off to a delicious start here! In a separate large bowl, mix together your wet ingredients: maple syrup, pumpkin … While my sisters were active members of the turkey sandwich club, Friday was my pie day. I posted a pic of the results on Facebook (under my gaming name), Vegan Richa knows who that is. The inside is creamy like pumpkin pie and there isn’t a lick of oil, dairy, flour or refined sugar. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. I am going to make them for Thanksgiving instead of pie. 1-bowl, coconut flour pumpkin pie bars without the crust! Pumpkin puree and maple mixed with almond flour and coconut flour and topped with an easy cinnamon streusel. Facebook Twitter Google+ LinkedIn Pinterest Reddit. for the pumpkin layer, we use pumpkin puree. This site uses Akismet to reduce spam. Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. Let us know how it turns out! You can also subscribe without commenting. It would not be pumpkin pie without pumpkin pie spice and lots of vanilla. Pumpkin pie spice (or a blend of cinnamon, cloves, ginger, nutmeg, and cardamom) Coconut sugar. Sooooo good! I was happy to see the second comment. Easy to throw together, these vegan pumpkin pie bars are perfect for when you don't want to make an actual pumpkin pie but still want to have the same flavor. My husband likes it better than pumpkin pie! These vegan pumpkin pie bars start with a gingersnap cookie crust. Next time I will double the recipe for sure. It was hotter than it has been since 1976. They had topped with cinnamon sugar for some extra. Add the oil and mix in until the mixture resembles crumbs, and is slightly sticky. John November 25, 2020. For the crust, be sure to blend the pulverized cookies with the coconut oil until it looks … In a bowl, mix the almond flour, flour, salt, cinnamon, and sugar until well combined. Serve as is or topped with coconut cream! 5. Easy to make too. Check at 45 mins if the center is set else bake another 10 mins. | Thrive Market. Lets get Social! So easy to make. Remove the loaf pan from the oven and let it cool completely before removing from the pan. Vegan Pumpkin Pie Bars. I followed the instructions exactly and they were a breeze to make. Enter vegan pumpkin pie bars. Required fields are marked *. This was very simple and absolutely delicious! Rich, creamy and easy to make – it’s a show stopper for your Thanksgiving dessert table. If I double the recipe, do I use a 9 x 13? If you do not have pumpkin pie spice you can make your own by blending 1/2 tsp cinnamon with 1/8 tsp each of ground ginger, nutmeg, cloves, and cardamom. These pumpkin pie bars are healthy, vegan and refined sugar free. the crust for these pie bars is made using a blend of almond flour and regular flour. I do this in warm water but you can soak them in cold water in the fridge overnight. I love a good pie crust and I have a super easy pie crust recipe. S Regenerative Organic Virgin coconut oil and maple mixed with almond flour and with. Favorite desserts too replacement for pumpkin pie bars start with an easy cinnamon streusel the on! 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