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vegan pumpkin pie bars

Vegan Pumpkin Pie Bars

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.

Course Dessert
Keyword holiday pie recipe, vegan pumpkin pie bars
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 9 bars
Author Taavi Moore



  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • ½ tsp orange zest
  • ¼ tsp salt
  • ½ cup cold vegan butter, cubed
  • ¼ cup + 1 tbsp cold water

Pumpkin Filling

  • 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

Coconut Whipped Cream

  • ½ cup coconut cream, chilled overnight
  • 3 tbsp sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 375°F. Grease an 8x8" baking dish with vegan butter or cooking spray.

  2. 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 nor too dry.

  3. Roll the dough into a 9x9" square (just bigger than the baking dish). 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.

  4. Loosely cover the crust in foil making sure none of it is exposed. Fill the crust with sugar or pie weights. Bake for 25-30 minutes until the crust is golden brown and holds its shape.

  5. 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 50-55 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.

  6. Cut into 9 bars end enjoy with a dollop of coconut whip!

Coconut Whipped Cream

  1. 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.

  2. To store: Place in an airtight container in the fridge for up to 4 days.