Vegan Pumpkin Pie Bars
Delicious vegan pumpkin pie bars with a crisp shortbread crust and custardy pumpkin pie filling.
americandessert
⚠ Contains allergens
glutensoycoconut
#comfort-food
Ingredients
For the Crust
- 100 g vegan butter— at room temperature
- 40 g icing sugar— powdered sugar or confectioners sugar
- 125 g all-purpose flour— plain white flour
- pinch fine sea salt
For the Filling
- 425 g pumpkin puree
- 100 g silken tofu
- 180 ml coconut cream— the hard stuff on the top of a can of refrigerated coconut milk, melted
- 100 ml maple syrup
- 80 g caster sugar— aka superfine sugar
- 3 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- pinch fine sea salt
For Serving
▸Vegan Whipped Cream (4 servings)
Ingredients
- 235 g soy milk— unflavoured and unsweetened
- 200 g deodorised coconut oil— melted (aka refined coconut oil)
- 25 g icing sugar— aka confectioner's sugar
- 1/2 teaspoon vanilla extract
- pinch fine sea salt
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 9 reviews