These easy healthy pumpkin bars are made with an oat and almond flour crust, and a pumpkin coconut milk filling. They’re topped with a decadent coconut whipped cream and sprinkled with pumpkin pie spice. Vegan and Gluten-Free.
It’s the time of year when I’m ready for all things pumpkin! The fall season is upon us!
These are the most delicious and healthy pumpkin bars you’ll ever make! Not only do they taste amazing with a crunchy oat crust and a creamy pumpkin pie filling, but they are suitable for every diet since they are vegan, dairy-free, and gluten-free.
It’s sure to make every type of eater at your Thanksgiving table happy and satisfied. This version has absolutely no processed ingredients.
When it comes to the holidays it can be challenging to put together a meal everyone can eat when the members of your family have different eating preferences, allergies, or are on special diets.
That’s where this recipe will come in handy. These pumpkin bars are so easy to make too, and are a simple alternative to pumpkin pie!
Do you love pumpkin desserts? Check out these healthy pumpkin recipes.
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💗 Why You’ll Love These Healthy Pumpkin Bars
- Healthy
- No processed ingredients
- Refined Sugar-Free
- Dairy-Free
- Egg Free
- Gluten-Free
- Vegan
Ingredients and Notes
For the Crust:
Gluten-Free Oats: When making gluten-free recipes with oats it’s important to be sure to purchase oats that are certified gluten-free. Oats are naturally gluten-free, but many brands are cross-contaminated. Bob’s Red Mill is my go-to certified gluten-free oats. When combined in the food processor it creates an oat flour. If you are not gluten-free you can use whole wheat flour.
Almond Flour (not almond meal): Almond flour and almond meal are two different ingredients. Almond flour is blanched and works better in this recipe. If you have a nut allergy in your family you can substitute almond flour with coconut flour. All-purpose flour has gluten and should be avoided if you want these to be gluten-free pumpkin bars.
Raw Almond Butter: Raw almond butter works best in this recipe because it doesn’t have as strong a flavor as roasted almond butter, and it’s less processed and doesn’t contain added oil. I use it when baking as a substitute for oil and butter. I buy raw almond butter from Trader Joe’s. If you have a nut allergy you can substitute coconut oil for almond butter.
Ground Flax: Adds texture.
Pure Maple Syrup: Natural added sweetness.
For the Filling:
Pumpkin Puree: You can use canned pumpkin puree, or make your own. When purchasing coconut milk be sure to get the full-fat version. Date sugar is less processed sugar than brown or white sugar. If you don’t have date sugar you can substitute coconut sugar or brown sugar.
Full Fat Coconut Milk: Adds creaminess to the filling. I do not recommend using an alternative such as almond milk as it’s not as thick and creamy.
Maple Syrup: Added for natural sweetness and moisture.
Date Sugar: Added for natural sweetness.
Arrowroot Powder: Acts as a thickener much like corn starch. If you do not have arrowroot powder you can use corn starch instead. It helps thicken the pie filling.
Pumpkin Pie Spice and Salt: A combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice you can make your own with the combination of spices, or simply use cinnamon.
🔪 Tools and Equipment
Making the Gluten-Free Crust
Step 1: Preheat the oven to 350 F. Combine the dry ingredients for the crust in a food processor. Add the maple syrup and almond butter. Pulse until combined.
Step 2: Pulse until it becomes a crumbly texture.
Step 3: Line an 8 x 8-inch square pan with parchment paper. Press the crust evenly into the pan.
Step 4: Bake at 350 F for 20 minutes.
Making the Pumpkin Filling
Step 1: While the crust is baking, combine the wet ingredients for the pumpkin pie filling in the food processor. Pulse to combine.
Step 2: When the crust comes out of the oven, allow it to cool. Then pour the pumpkin pie filling on top.
Step 3: Spread evenly.
Step 4: Bake at 350 F for 55 minutes. When the pie comes out of the oven it will need to cool completely. It will still be a bit soft and not ready to eat.
After allowing the pie to cool completely at room temperature, cover and transfer to the refrigerator and allow to set for at least 4 hours. If making this pie in advance allow it to sit overnight. The more time you give the pie to set the more it will firm up.
❓Recipe FAQS
When the pie has cooled completely carefully pull the ends of the parchment paper to remove the pie from the pan. Using a sharp knife cut the ends off of each side creating a smooth finish. Measure 2.5 inches across the left side and bottom of the large square. Gently use a knife to make a light crease across and over creating a grid on the top of the large square, then firmly press your knife on the lines to cut 9 even squares.
No pumpkin pie is complete without whipped cream. I topped these vegan pumpkin pie bars with coconut whipped cream. It’s easy to make! If you’d like to make these extra decadent, sprinkle the top with dairy-free mini chocolate chips, or chopped walnuts.
Store these pumpkin bars in an airtight container or cover them in plastic wrap in the fridge. Keep them refrigerated for up to 4 days.
💭 Expert Tips
- Line the baking pan with parchment paper to keep the crust from sticking to the pan, and for easy release.
- If using a glass pan instead of a metal pan, reduce the temperature of the oven to 325 F. Glass pans heat higher than metal and can result in a burnt crust if baked at 350 F.
- If the crust seems too dry, add an additional tablespoon of almond butter.
More healthy pumpkin recipes!
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Recipe
Healthy Pumpkin Bars
Ingredients
- 1 cup gluten-free oats
- 1 cup blanched almond flour
- ¼ cup raw almond butter
- ¼ cup ground flax seed
- 3 tablespoon organic maple syrup
- ¼ tsp salt
- 3 cups pumpkin puree
- ¼ cup coconut milk full fat in can
- ¼ cup maple syrup
- ¼ cup date sugar
- 2 tablespoon arrowroot powder
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat oven to 350 F.
- Combine oats, almond flour, flax, almond butter, maple syrup, and salt in a food processor. Pulse until it becomes a crumbly texture.
- Line an 8 x 8 inch square pan with parchment paper. Press the crust evenly into the pan. Bake at 350 F for 20 minutes.
- While the crust is baking, combine the pumpkin puree, coconut milk, maple syrup, arrowroot powder, pumpkin pie spice, and salt in the food processor. Pulse to combine.
- When the crust comes out of the oven, allow it to cool. Then pour the pumpkin pie filling on top. Spread evenly. Lightly tap the pan on the counter to even out the filling and remove any bubbles.
- Bake at 350 F for 50-60 minutes. When the pie comes out of the oven it will need to cool completely. After allowing the pie to cool completely at room temperature, cover and transfer to the refrigerator and allow to set for at least 4 hours. If making this pie in advance allow to sit overnight. The more time you allow the pie to set the less runny it will be. Overnight works best.
- When the pie has cooled completely carefully pull the ends of the parchment paper to remove the pie from the pan. Using a sharp knife cut the ends off of each side creating a smooth finish. Measure 2.5 inches across the left side and bottom of the large square. Gently use a knife to measure across and over creating a grid on the top of the large square, then firmly press your knife on the lines to cut 9 even squares.
Video
Notes
- Line the baking pan with parchment paper to keep the crust from sticking to the pan, and for easy release.
- If using a glass pan instead of a metal pan, reduce the temperature of the oven to 325 F. Glass pans heat higher than metal and can result in a burnt crust if baked at 350 F.
- If the crust seems too dry, add an additional tablespoon of almond butter.
- Calories are calculated without coconut whipped cream.
Sarah
Yes, that might help. I also use a glass Pyrex pan, and often forget to lower the temp by 25 degrees to compensate.
Sarah
5 stars for the filling! I did not love the crust, though–it was dry and not as delicious as what I was hoping for. Plus it burned on the bottom–70-80 minutes in the oven seems like too much for a crust with so much almond flour + almond butter. Next time I would look for a different crust to go with the awesome filling. Thanks!
Alison Corey
I’m sorry to hear the crust burnt for you. If you’d like to add more moisture you can increase the amount of almond butter next time.
Sarah
Yes, that might help. I also use a glass Pyrex pan, and often forget to lower the temp by 25 degrees to compensate.
Andrea Metlika
I really love that you mixed the ingredients in your food processor. It’s much easier that way. The bars look and sound wonderful.
Lisa Byran
Love the idea of pumpkin pie bars! These look decadent, especially with that coconut whipped cream.
Erica Schwarz
These pumpkin pie bars look fantastic. I wouldn’t even tell anyone they were gluten-free, I bet noone would ever notice. That filling looks to die for.
SHANIKA
These Pumpkin Pie Bars looks so delicious! I love that they are vegan + GF! Perfect for the Fall season!