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Pumpkin Pie Bars Recipe

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4 from 53 reviews

These Pumpkin Pie Bars combine a tender oat and almond flour crust with a creamy, spiced pumpkin filling and a sweet coconut glaze. Perfect for a seasonal dessert that's dairy-free and packed with warm autumn flavors, these bars are easy to make and great for sharing.

Ingredients

Crust

  • 1 cup oat flour (120 g)
  • ¾ cup almond flour (75 g)
  • 2 tbsp light brown sugar (25 g)
  • 6 tbsp coconut oil, melted (90 ml)
  • 2 tbsp water (30 ml)
  • 1 tsp baking powder (4 g)
  • ¼ tsp salt (2 g)

Filling

  • 1 can pumpkin puree (15 oz / 400 g / 1¾ cups)
  • 3 tbsp cornstarch (24 g)
  • 1 cup full-fat coconut milk (235 ml)
  • ⅔ cup light brown sugar (135 g)
  • ½ tsp salt (3 g)
  • 1 tbsp vanilla extract (15 ml)
  • 2½ tsp pumpkin pie spice (5 g)

Glaze

  • 1¼ cups powdered sugar (150 g)
  • 2–3 tbsp coconut milk (30–45 ml)
  • Pinch salt

Instructions

  1. Prepare the oven and pan: Line an 8-inch square baking pan with parchment paper and preheat the oven to 325°F (160°C) to ensure even baking.
  2. Make the crust: In a large bowl, combine oat flour, almond flour, light brown sugar, baking powder, and salt. Stir in melted coconut oil and water until the mixture forms a soft crumble. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake until the edges are lightly golden, about 15-20 minutes.
  3. Prepare the filling: In a blender or food processor, blend the pumpkin puree, full-fat coconut milk, and light brown sugar until smooth. Add the cornstarch, vanilla extract, salt, and pumpkin pie spice. Blend again until fully combined and the color is a pale orange shade.
  4. Assemble and bake: Pour the pumpkin filling over the warm baked crust and spread into an even layer. Return the pan to the oven and bake until the edges are firm, the center no longer jiggles when gently shaken, and the surface looks dull, approximately 35-40 minutes.
  5. Cool: Allow the bars to cool completely in the pan to set properly before removing them.
  6. Make the glaze and serve: In a bowl, whisk together powdered sugar, coconut milk, and a pinch of salt until the glaze is very thick. Once bars are sliced, drizzle the glaze over each piece just before serving.

Notes

  • Use parchment paper for easy removal and clean edges.
  • Ensure the crust is lightly golden before adding the filling to avoid sogginess.
  • The glaze should be thick; add coconut milk gradually to reach desired consistency.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • These bars are naturally dairy-free and vegan-friendly when using coconut milk and oil.

Find it online: https://recipethrive.com/pumpkin-pie-bars-recipe/