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.
Listen, I totally understand how making pie can seem intimidating. I mean, the whole process of preparing a pie dough, delicately placing and crimping it into a pie dish seems like a lot of work.
I’ve been there and at times I still get stressed with the pie making responsibility during the holiday season.
These pumpkin pie bars will save you a whole lot of hassle. Yes, you still have to make a crust (I mean, what’s pumpkin pie without the crust?), but no need for the fancy crust designs or rolling it out into a circle. We all can agree that rolling dough into a rectangle is much easier.
Want to impress your friends with your seemingly impressive pie skills? Keep reading.
This recipe is pretty simple and easy to make. It will require several hours of your time, but some of those can include settling back and waiting for it to chill.
The crust contains a mixture of:
Flour, orange zest, sugar, salt, vegan butter, and cold water.
The filling contains:
Pumpkin puree, coconut cream, coconut oil, corn starch, sugar, brown sugar, vanilla, and pumpkin pie spice.
I have not tried this recipe using any substitutions, therefore I can not guarantee that if you do swap ingredients out for something else the final product will be the same.
I highly encourage you to stick to the recipe, as I have tested these measurements to develop the optimal taste and texture.
Make substitutions/eliminations at your own risk.
These Vegan Pumpkin Pie Bars are…
- Soft, creamy, and buttery.
- Simple and easy
- Sweet and comforting
- Oh so delicious!
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.
- 2 cups all-purpose flour
- 1 tbsp cane sugar
- ½ tsp orange zest
- ¼ tsp salt
- ½ cup cold vegan butter, cubed
- ¼ cup + 1 tbsp cold water
- One 15 oz can pumpkin puree
- ½ cup coconut cream, chilled
- ¾ cup sugar
- ¼ cup brown sugar
- 1 tbsp melted coconut oil
- 1 tbsp corn starch
- 2 tsp vanilla extract
- 2 ½ tsp pumpkin pie spice
- ½ cup coconut cream, chilled overnight
- 3 tbsp sugar
- 1 tsp vanilla extract
Preheat the oven to 375 degrees. Grease a 9×12 baking dish with vegan butter.
Start by preparing the crust. To a large bowl, whisk together flour, sugar, orange zest, and salt. Cut in the vegan butter using your hands or a pastry cutter into they resemble pea-sized pieces. Slowly drizzle in the cold water while working the dough together with your hands. Add more water, 1 tbsp at a time, if needed. Form into a smooth ball. It shouldn't stick to your hands, but it isn't dry.
Roll the dough into a 9×12" rectangle. Lay the dough on top of the baking dish and carefully press the sides into the dish. The dough will only come up about 1-inch along the sides of the baking dish not quite reaching the edge -that is ok.
Loosely cover the crust in foil making sure none of it is exposed. Fill the crust with sugar or pie weights to the top. Bake for 30-35 minutes until the crust is golden brown and holds its shape.
While crust is baking, prepare the filling. Whisk together all the filling ingredients in a large mixing bowl until smooth. Pour the filling into the baked crust and smooth over with a spatula. Bake pie for 60 minutes. It may jiggle a bit, but the filling will firm up while it sets. Bring the pie to room temperature before transferring to the fridge and letting it set for an additional hour or overnight.
Cut into 8 bars end enjoy with a dollop of coconut whip!
Combine all ingredients in a mixing bowl. Combine with an electric hand mixer on high until fluffy and creamy. Refrigerate for 30 minutes before serving.