Call me basic or predictable but I love pumpkin flavored anything! Pumpkin cookies, pumpkin scones, pumpkin oatmeal, pumpkin everything. Now I can add these pumpkin pie bars to the list of all the pumpkin desserts I love.
I’ve been on a bit of a losing streak when it comes to trying to make pumpkin desserts over the past few weeks. I had a series of very failed pumpkin breads and so I was a bit hesitant to attempt to create this recipe. I was prepared for failure but turned out they were quite the success.
These don’t have the same texture as typical pumpkin pie since it’s not a custard but the flavors of normal pumpkin pie are all there and really these are just as good as any ol’ regular pumpkin pie.
Maybe even better because they have an oat crust that bumps them up a notch.
These are sure to be a hit at any thanksgiving party or meal with anybody, vegan or not. They are still sinfully good since there’s butter and sugar. I considered coconut oil and natural sweeteners but decided against it. Sometimes you just need to go for it around the holidays.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Pumpkin Pie Bars (Vegan)
Creamy and dairy free pumpkin bars with a crisp oat crust that are perfect for any thanksgiving dessert bar and sure to please anybody!
- 1 cup flour
- 1/3 cup oats
- 1/2 cup brown sugar
- 1/2 stick (vegabutter melted
- 1 15 oz can pumpkin puree
- 1 tbsp flax egg 1 flax seed + 3 tbsp warm water
- 3/4 cup brown sugar
- 1/2 tbsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 tbsp cornstarch
- 1/2 cup almond milk
Preheat the oven to 350*.
Make your flax egg and set aside for about 5 minutes.
For the crust add the flour oats and brown sugar into a food processor. Slowly add in butter while pulsing the food processor until all the ingredients come together. Make sure they aren’t too dry or the crust will fall apart.
Press crust into a parchment lined baking pan with the bottom of a measuring cup until it forms a thin even layer.
Bake for 10 minutes until it start to turn a bit golden.
While the crust is baking add the pumpkin to a bowl whisk in the brown sugar, pumpkin pie spice, salt, and cornstarch.
Whisk in the flax egg. Followed by the almond milk until it’s all combined.
Pour into baking pan and put back in the oven for 45-50 minutes.
Remove from oven and let cool before transferring to fridge for 4-6 hours.