These Vegan No-Bake Pumpkin Pie Bars are everything you love about classic pumpkin pie but with a healthy, modern twist! Made with wholesome ingredients and no baking required, these bars are perfect for when you crave the comforting taste of pumpkin pie without the hassle of using an oven. The rich, spiced pumpkin filling is creamy and delicious, balanced by a naturally sweet pecan and date crust that adds a delightful crunch. Whether you’re looking for a healthier dessert option or something to satisfy your pumpkin cravings, these no-bake bars are a must-try this fall!
Why You’ll Love This Recipe:
You’ll fall in love with these pumpkin pie bars because they’re not only vegan and no-bake but also packed with natural ingredients that make them guilt-free. The creamy filling is made with coconut cream, maple syrup, and warm spices, providing a cozy, comforting flavor that’s perfect for autumn. The crust is a simple blend of pecans, dates, and shredded coconut, offering a chewy, slightly crunchy base that pairs beautifully with the smooth pumpkin filling. Plus, the recipe is incredibly easy to make, requires minimal prep time, and the bars are perfect for meal prepping or grabbing on the go. With these bars, you can enjoy the taste of pumpkin pie while staying true to your health goals.
Perfect Occasion:
These no-bake pumpkin pie bars are ideal for any fall occasion where you want to serve a festive yet healthy treat. They’re perfect for Thanksgiving gatherings, holiday parties, or cozy nights in when you want something sweet but light. If you’re hosting a vegan-friendly event or just want a dessert that’s quick to prepare, these bars fit the bill. Because they require chilling rather than baking, they’re also great for make-ahead desserts—just pop them in the fridge, and they’ll be ready when you need them. These bars are also perfect for satisfying your pumpkin cravings in a healthier way without sacrificing any flavor.
Decoration Tips:
For a gorgeous presentation, top each slice with a dollop of coconut whipped cream and a light dusting of cinnamon or nutmeg. You can also sprinkle crushed pecans on top for added texture and visual appeal. If you want to take the decoration a step further, drizzle a little extra maple syrup over the bars just before serving for a glossy finish. Arrange the bars on a rustic wooden board with a few cinnamon sticks or whole pecans scattered around for a cozy autumn look that will make these treats the star of your dessert table.
Ingredients:
For the Filling:
- 1 cup canned pumpkin purée
- 1/2 cup coconut cream* (chilled overnight, scoop the solid part)
- 2 tablespoons maple syrup
- 1/4 cup granulated sugar
- 2.5 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon each of ginger, nutmeg, and salt
For the Crust:
- 1 cup pecans (105 grams)
- 1/2 cup shredded coconut (30 grams)
- 9 pitted dates (83 grams)
- 1/2 tablespoon coconut oil
- Pinch of salt
Notes:
To get the best coconut cream, chill a can of coconut milk in the fridge overnight. When you’re ready to use it, scoop out the thick, solid part that forms on top.
Directions:
- Prepare the Crust:
In a food processor, combine the pecans, shredded coconut, pitted dates, coconut oil, and a pinch of salt. Pulse the ingredients until they come together and form a coarse, sticky mixture. - Test the Crust:
Take a small amount of the crust mixture and squeeze it in your hand. If it holds together and clumps, the crust is ready. If it doesn’t clump, add a little more coconut oil or a few more dates and pulse again. - Press the Crust into the Pan:
Line a 6 x 6 inch pan with parchment paper. Transfer the crust mixture into the pan and press it down firmly using your hands or the back of a spatula, creating an even layer that covers the bottom of the pan. - Prepare the Filling:
In a blender or food processor, combine the pumpkin purée, chilled coconut cream, maple syrup, granulated sugar, cornstarch, vanilla extract, cinnamon, allspice, ginger, nutmeg, and salt. Blend until the mixture is smooth and creamy. - Cook the Filling:
Transfer the pumpkin filling to a pan and cook over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Once thickened, remove it from the heat. - Assemble the Bars:
Pour the thickened pumpkin filling over the prepared crust in the pan. Use a spatula to smooth it out into an even layer, making sure the filling is distributed evenly across the crust. - Chill the Bars:
Place the pan in the refrigerator and let the bars chill for at least 6 hours or overnight to allow the filling to set and the flavors to meld. - Serve and Decorate:
Once fully chilled, remove the bars from the fridge, cut them into squares, and top each with a dollop of coconut whipped cream and a sprinkle of cinnamon. Serve and enjoy!
Enjoy these healthy, vegan No-Bake Pumpkin Pie Bars that bring all the flavors of fall to your table in the most delicious way!