Description
These easy vegan pumpkin pie bars feature a spiced, creamy filling atop a buttery graham cracker crust, perfect for a cozy dessert.
Ingredients
- 8 sheets vegan graham crackers (120g)
- 1/4 cup brown sugar (50g)
- 5 tablespoons vegan butter, melted (70g)
- 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
- 1 teaspoon vanilla extract
- vegan whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a food processor, blend graham crackers and brown sugar into fine crumbs. Add melted vegan butter and process until the mixture sticks together when pressed.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan using a cup.
- In a blender, combine pumpkin purée, vegan cream cheese, arrowroot or cornstarch, brown sugar, cane sugar, pumpkin pie spice, and vanilla extract. Blend until smooth.
- Pour the filling over the crust and spread evenly to the edges.
- Bake for 50 minutes until the top appears set and slightly darkened.
- Cool at room temperature for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
- Lift the bars out using the parchment, cut into 9 squares, and serve with vegan whipped cream if desired.
Notes
- Ensure the crust is firmly packed to prevent crumbling.
- Chilling is essential for proper setting and clean slices.
- Store leftovers in the refrigerator for up to 4 days.
- You can substitute cornstarch if arrowroot is unavailable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
