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These easy vegan gluten-free pumpkin pie bars are made with an oat and almond flour crust, and a pumpkin coconut milk filling, topped with a decadent coconut whipped cream and sprinkled with pumpkin pie spice. It’s a must have on your Thanksgiving table this year!
This is the most delicious and healthy pumpkin pie recipe you’ll ever make! Not only does it taste amazing with a crunchy oat crust and a creamy pumpkin pie filling, but it is suitable for every diet since it is vegan, dairy-free, gluten-free, and oil-free.
It’s sure to make every type of eater at your Thanksgiving table happy and satisfied.
This version of vegan gluten-free pumpkin pie bars has absolutely no processed ingredients.
It’s a whole food plant-based version of a classic pumpkin pie. This recipe was inspired by The Minimalist Baker’s Vegan Pumpkin Pie Bars.
Why you’ll love these vegan gluten-free pumpkin pie bars…
- No processed ingredients
- Refined Sugar Free
- Egg Free
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. Y
ou want to be able to make a delicious spread that everyone will enjoy, and your old trusty recipes just won’t cut it.
That’s where this recipe for vegan gluten-free pumpkin pie bars will come in handy. They are so easy to make too!
There’s no need to cut and roll pastry dough, or try to get the perfect pinched edge on your pie, or worry about the crust burning while having an undercooked pie filling.
Ingredients you’ll need to make the oat and almond flour crust:
- 1 cup of gluten-free oats
- 1 cup of almond flour (not almond meal)
- 3 tbsp pure organic maple syrup
- 1/4 cup of raw almond butter
- 1/4 cup ground flax
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 are my go-to certified gluten-free oats.
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 for a gluten-free flour blend. I recommend using Bob’s Red Mill Gluten-Free Flour 1 to 1.
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 Joes. If you have a nut allergy you can substitute coconut oil for the almond butter.
Ingredients you’ll need to make the pumpkin pie filling:
- 3 cups of pumpkin puree
- 1/4 cup full fat Coconut Milk
- 1/4 cup Maple Syrup
- 1/4 cup Date Sugar
- 2 tbsp Arrowroot Powder
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
You can use canned pumpkin puree, or make your own. When purchasing the coconut milk be sure to get the full fat version. Date sugar is a less processed sugar than brown or white sugar. If you don’t have date sugar you can substitute coconut sugar or brown sugar.
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.
How to Make Vegan Gluten-Free Pumpkin Pie Bars
Making these vegan gluten-free pumpkin pie bars is a 4 step process.
Step 1-Make the crust. This version of pumpkin pie is made with oats and almond flour making it gluten-free.
Step 2-Make the pumpkin filling. The pumpkin pie filling is dairy-free by substituting the traditional condensed milk with coconut milk and has no need for egg instead using arrowroot powder to help it rise. Instead of refined white sugar this pumpkin pie recipe is sweetened with maple syrup and date sugar.
Step 3– Bake and allow to cool and set overnight (or a minimum of 4 hours). The pumpkin filling will need to cool and set before cutting it into bars. I prefer allowing it to cool completely at room temperature and then putting it in the refrigerator overnight to set. If you make this recipe the day you want to serve it allow at least 4 hours to cool and set.
Step 4-Make the coconut whipped cream topping. Before serving this vegan gluten-free pumpkin pie bars, you must make the coconut whipped cream topping! I say must because it really is what makes this recipe a crowd pleaser!
Tools and Equipment You’ll Need to make Vegan Gluten-Free Pumpkin Pie Bars:
The food processor is my best friend in the kitchen. It makes combining ingredients a breeze. I use it several times a week, and this recipe was no exception.
It easily combines the ingredients for the crust and filling. An 8 x 8 inch pan will yield 9 perfectly even squares, and the parchment paper allows you to easily remove the pie from the pan and cut into bars without the crust or filling sticking to the pan.
How to Make the Vegan Gluten Free Pumpkin Pie Crust – Step By Step
Step 1-Preheat oven to 350 F. Combine all the ingredients for the crust in a food processor.
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.
How to make the Vegan Gluten-Free Pumpkin Pie Filling – Step by Step
Step 1-While the crust is baking, combine the pumpkin pie filling ingredients 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 to sit overnight. The more time you give the pie to set the more it will firm up.
How to Cut these Vegan Gluten-Free Pumpkin Pie Bars into Perfect Squares
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.
How to Serve Vegan Gluten-Free Pumpkin Pie Bars
No pumpkin pie is complete without whipped cream. I topped these vegan pumpkin pie bars with coconut whipped cream. It’s easy to make! I followed this recipe and tips from The Minimalist Baker.
You’ll need a can of coconut cream, not milk, and organic powdered sugar. That’s it! So easy to make, and worth the extra time!
Check out these other Thanksgiving and holiday favorites!
- Vegan Pumpkin Soup
- Kale Salad with Cranberries and Roasted Butternut Squash
- Vegan Green Beans with a Citrus Glaze
- Sugar Free Apple Crisp
- Vegan Potato Casserole
- Vegan Stuffed Acorn Squash
If you’ve tried my Vegan Gluten-Free Pumpkin Pie Bars recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Gluten-Free Pumpkin Pie Bars
- 1 cup gluten-free oats
- 1 cup blanched almond flour
- 1/4 cup raw almond butter
- 1/4 cup ground flax seed
- 3 tbsp organic maple syrup
- 1/4 tsp salt
- 3 cups pumpkin puree
- 1/4 cup coconut milk full fat in can
- 1/4 cup maple syrup
- 1/4 cup date sugar
- 2 tbsp arrowroot powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 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.