Easy Vegan Pumpkin Pie Bars: A Simpler Treat
These delightful vegan pumpkin pie bars offer all the flavors of your beloved pumpkin pie in a hassle-free format, perfect for anyone seeking a straightforward dessert option. They boast a flavorful spiced pumpkin filling blended with vegan cream cheese atop a simple press-in graham cracker base. Prepared in a square baking dish, the bars are baked then chilled before slicing into perfect portions. Expect a creamy texture paired with a delightfully crisp and crumbly crust that melts in your mouth.
Pumpkin pie holds the top spot in my dessert preferences, prompting me to develop numerous vegan adaptations throughout the years.
A few years ago, I shared a refined classic vegan pumpkin pie recipe that represented the peak of my experimentation. It delivers exceptional results every time.
Occasionally, the desire strikes for an expedited take on a timeless dessert, and these vegan pumpkin pie bars precisely fulfill that need.
With Thanksgiving approaching this season, I’ve been prioritizing a relaxed approach to holiday meal preparation that’s easygoing and accommodating. I experimented with these bars several weeks back, anticipating a demanding period ahead.
My goal was a treat that captured my unwavering affection for pumpkin pie while demanding minimal effort, and this recipe delivers exactly that.
Classic Pie Versus Pumpkin Pie Bars: Key Distinctions
The primary variance between traditional pumpkin pie and these bars centers on the crust preparation.
Conventional pumpkin pie typically employs a rolled pie dough known as pâte Brisée.
In contrast, pumpkin pie bars accommodate various crust styles. This particular version uses a no-fuss, press-in graham cracker crust.
Alternative recipes might incorporate a shortbread base. Some even omit crust entirely, resembling more of a baked custard—but I consider that a departure from true pie bars!
Recipe categorizations can sometimes feel subjective, and the line between pie and bars is similarly flexible. The core advantage here is bypassing the need to prepare, chill, and roll out pastry dough before assembling the filling.
Simply process graham crackers with melted vegan butter and sugar, then press the mixture firmly into your square pan.
Selecting Vegan Graham Crackers
Not all graham crackers qualify as vegan; many contain honey, eggs, or dairy components.
I prefer the straightforward Nabisco Original Grahams, confirmed vegan, for my baking projects. They’re ideal not just for these bars but also for other favorites like classic vegan cheesecake and no-bake vegan chocolate mousse pie.
Additional vegan options encompass Partake Classic Grahams, Kellogg’s Original Graham Crackers, and Kroger Original Graham Crackers.
Streamlined Pumpkin Pie Filling
Traditionally, my vegan pumpkin pies rely on cashew cream for that luxurious smoothness—a staple in my repertoire. Blended soaked cashews excel at creating velvety textures in both savory and sweet applications.
I often maintain a supply of cashew cream, alongside cashew cheese and cashew mayo, in my freezer for convenience.
Yet, for these bars, I’ve streamlined further by incorporating vegan cream cheese to achieve the desired creaminess without advance preparation.
Commercial vegan cream cheese proves convenient, stress-free, and versatile for allergy considerations. Opt for Tofutti to avoid almonds or cashews, or Kite Hill if soy is an issue.
I’ve successfully tested the recipe using Tofutti, Kite Hill, and Miyoko’s brands, yielding consistent excellence.
For everyday uses like bagels, I enjoy a homemade vegan cream cheese made from tofu. However, store-bought versions outperform in baked goods.
This dessert strikes an ideal balance of simplicity and satisfaction.
While the process involves several stages and requires overnight chilling or at least four hours in the fridge, every step remains utterly approachable.
Step 1: Set Up a Parchment Sling in Your Baking Dish
Begin by readying your square baking pan. Extracting bars neatly from such a pan demands a parchment paper sling for optimal results.
This technique enables lifting the entire slab from the dish onto a cutting board for clean slicing.
It’s far tidier than attempting in-pan cuts and individual removals.
Without parchment, nonstick spray offers an alternative, though expect more effort post-chill. Still, a sling guarantees the easiest, cleanest outcome!
Step 2: Assemble the Graham Cracker Crust
The crust comes together swiftly in a food processor using graham cracker sheets, melted vegan butter, and brown sugar—any preferred vegan butter works fine.
The initial mixture appears loose and crumbly. Firmly press it using the base of a measuring cup or mason jar as directed.
Process until cohesive, then transfer to your lined 8-inch square pan, pressing evenly across the bottom and up slight sides with firm pressure for a solid base.
Step 3: Blend the Filling
The spiced filling blends effortlessly in a blender, letting your appliances handle the heavy lifting.
Combine these ingredients:
- Canned pumpkin purée
- Vegan cream cheese
- Arrowroot or cornstarch (both effective)
- Brown sugar
- Cane sugar
- Pumpkin pie spice
- Vanilla extract
A quick one- to two-minute blend yields a smooth batter. Pour it over the crust in your pan.
Step 4: Bake the Bars
Bake at 350°F (175°C) for 50 minutes.
Pre-bake, the filling appears light; arrowroot or cornstarch aids firming during baking.
Post-bake chilling is essential before slicing; the surface sets with minimal jiggle akin to cheesecake, deepening in color.
Step 5: Chill Thoroughly
Slicing prematurely results in overly soft bars. Refrigeration ensures proper setting.
Cool at room temperature for about an hour, then cover and refrigerate overnight or at least four hours for same-day prep.
Step 6: Serve and Savor
Lift using the sling, slice into nine squares, and enjoy plain or topped with vegan whipped cream—homemade tofu or cashew versions pair beautifully, though optional.
Make-Ahead and Storage Guidelines
Refrigerate baked bars up to five days or freeze up to eight weeks.
A partial batch awaits in my freezer now, ready for holiday thawing.
Easy Vegan Pumpkin Pie Bars with Graham Cracker Crust
Prep Time: 15 minutes
Cook Time: 50 minutes
Chilling time: 4 hours
Total Time: 5 hours 5 minutes
Yields: 9 servings
Graham Cracker Crust Ingredients
- 8 sheets vegan graham crackers (120g)
- 1/4 cup brown sugar (50g)
- 5 tablespoons vegan butter, melted (70g)
Pumpkin Pie Filling Ingredients
- 15 ounces canned pumpkin purée (430 g / 1 3/4 cups)
- 8 ounces vegan cream cheese (225g)
- 2 tablespoons arrowroot or cornstarch
- 1/2 cup light or dark brown sugar (100g)
- 1/2 cup cane sugar (100g)
- 1 1/2 teaspoons pumpkin pie spice (substitute: 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg or allspice, and 1/8 teaspoon ground cloves)
- 1 teaspoon vanilla extract
Instructions: Graham Cracker Crust
- Preheat oven to 350°F / 175°C. Line an 8-inch / 20-cm square baking pan with a parchment paper sling.
- For the crust: Process graham crackers and sugar in a food processor with S blade for about 20 seconds until crumbly. Add melted butter and process another minute until it holds when squeezed.
- Transfer crumbs to lined pan. Press firmly with a measuring cup bottom for a smooth, compact layer.
Instructions: Pumpkin Pie Filling
- Blend all filling ingredients until silky smooth. Pour thick batter over crust, spreading evenly with a spatula to cover all areas.
Baking Instructions
- Bake 50 minutes until top darkens and sets.
Chilling and Serving
- Cool uncovered at room temp for one hour. Cover lightly and refrigerate overnight or 4+ hours.
- Lift sling to cutting board, slice into 9 squares. Add vegan whipped cream if desired.
I relish simplifying cherished recipes while preserving their essence. These bars exemplify that approach perfectly. They’re versatile for holidays or casual autumn indulgences, doubling as a sweet snack anytime. Enjoy them freely!
