pumpkin pie bars 10 1

Vegan Pumpkin Pie Bars – Straightforward Recipe


Straightforward to throw collectively, these vegan pumpkin pie bars are good for once you don’t need to make an precise pumpkin pie however nonetheless need to have the identical taste. The home made almond flour crust holds collectively properly and is the right base for the dairy-free pumpkin pie filling. Function is or topped with coconut cream! Jump to Recipe

stacked vegan pumpkin pie bars on a wooden board

For those who’re searching for a handy fall dessert recipe, I’ve acquired you lined. These pumpkin pie bars are like pumpkin pie however a lot simpler to make! The home made pumpkin pie filling is clean, creamy, and seasoned with loads of pumpkin spice and rests on a easy almond flour crust. They’d topped with cinnamon sugar for some additional. Totally irresistible!

sliced vegan pumpkin pie bars arranged on a piece of parchment paper

Subtly spiced and completely candy, these simple vegan pumpkin pie bars are good for all gatherings and events round Thanksgiving. You’ve got all the flavour of pumpkin pie with out the fuss of conventional pie crust. What’s to not love?

Vegan Pumpkin Pie Bars

Straightforward to throw collectively, these vegan pumpkin pie bars are good for when you do not need to make an precise pumpkin pie however nonetheless need to have the identical taste. The home made almond flour crust holds collectively properly and is the right base for the dairy-free pumpkin pie filling. Function is or topped with coconut cream!

Prep Time15 minutes

Prepare dinner Time1 hr

Chilling1 hr

Whole Time2 hrs 15 minutes

Course: Dessert, Snack

Delicacies: American

Key phrase: simple pumpkin pie bars, pumpkin pie bar recipe, vegan pumpkin bars

Servings: 6

Energy: 254kcal

Writer: Vegan Richa

Substances

  • 1/2 cup (56 g) almond flour
  • 1/2 cup (62.5 g) all-purpose flour
  • 1/4 tsp (1/4 ) salt
  • 1/4 tsp cinnamon
  • 2.5 tbsp brown sugar or coconut sugar
  • 2.5-3 tbsp (36.97 ml) oil or melted vegan butter

For the Pumpkin Layer:

  • 1 cup (245 g) pumpkin puree not pumpkin pie combine
  • 1/3 cup (43 g) cashews , soaked in scorching water for at the very least 20 minutes.
  • 1/4 cup (59.15 ml) maple syrup
  • 2 tsp cornstarch or tapioca starch
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Directions

  • In a bowl, combine the almond flour, flour, salt, cinnamon and sugar unil properly mixed.

  • Add the oil and blend in till the combination resenbles crumbs, and is barely sticky. It wont be very sticky, however it would stick rather well when it bakes.

  • Switch this combination to a parchment lined 9×5 inch loaf pan, and press evenly utilizing a spatula.

  • Bake at 350 levels F for 10 minutes. In the meantime, make the pumpkin pie layer.

  • Mix all the substances untl the cashews are damaged down and already creamy.

  • You might want so as to add 1-2 tbsp of non-dairy milk, relying in your blender, and the moisture content material within the pumpkin puree for the combination to mix right into a clean state.

  • Take the loaf pan out of the oven, switch the blended pumpkin combination into the pan and even it out. You can too prime this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping.

  • Put the loaf pan again within the oven and bake for 35-45 minutes, or till the highest layer is ready. Verify within the heart, the pumpkin layer shouldn’t be jiggly.

  • Take away the loaf pan from the oven and let it cool fully earlier than eradicating from the pan.

  • Chill the bars for at the very least an hour after which slice and serve.The bars might be saved within the fridge for five days

Notes

  • For Glutenfree, use oat flour or a gf mix as an alternative of all function flour
  • For Nutfree, use coconut cream as an alternative of cashews within the pumpkin filling and add 2 tsp extra cornstarch. For the crust, use a daily pie crust of alternative (flour, oil/vegan butter) 
  • for Oilfree, use 2 tbsp clean almond butter and some tsp maple syrup
  • For those who wouldn’t have pumpkin pie spice you may make your personal by mixing 1/2 tsp cinnamon with 1/8 tsp every of floor ginger, nutmeg, cloves, and cardamom
    These bars might be saved within the fridge for five days

Vitamin

Vitamin Information

Vegan Pumpkin Pie Bars

Quantity Per Serving

Energy 254 Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 1g6%

Sodium 63mg3%

Potassium 173mg5%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 14g16%

Protein 5g10%

Vitamin A 6355IU127%

Vitamin C 2mg2%

Calcium 49mg5%

Iron 2mg11%

* % Day by day Values are primarily based on a 2000 calorie food plan.

Substances for Vegan Pumpkin Pie Bars:

  • the crust for these pie bars is made utilizing a mix of almond flour and common flour.
  • coconut sugar provides a tad of sweetness however you need to use brown sugar as an alternative.
  • some oil helps the crust maintain collectively.
  • for the pumpkin layer, we use pumpkin puree. You should use storebought or home made puree.
  • cashews add some extra creaminess to those bars – make certain to soak them.
  • maple syrup provides the right spherical sweetness to enhance the pumpkin’s pure sweetness within the filling.
  • cornstarch helps agency the pumpkin filling up because the bars bake.
  • It could not be pumpkin pie with out pumpkin pie spice and many vanilla
  • For glutenfree : use oat flour or a gf mix as an alternative of all function

Suggestions & Variations:

  • Serve these vegan bars as they’re or prime them with coconut cream!
  • mix the pumpkin filling till the cashews are fully blended tor the very best texture. I do that in heat water however you possibly can soak them in chilly water within the fridge in a single day.
  • For those who wouldn’t have pumpkin pie spice you may make your personal by mixing 1/2 tsp cinnamon with 1/8 tsp every of floor ginger, nutmeg, cloves, and cardamom.
  • Make certain to make this recipe forward of time to permit for a while for chilling.
  • This recipe is for 1 customary loaf pan however can simply be doubled to feed a much bigger crowd.

ingredients used for making vegan pumpkin pie bars

make Vegan Pumpkin Pie Bars

In a bowl, combine the almond flour, flour, salt, cinnamon, and sugar till properly mixed. Add the oil and blend in till the combination resembles crumbs, and is barely sticky. It gained’t be very sticky, however it would stick rather well when it bakes. Switch this combination to a parchment-lined 9×5 inch loaf pan, and press evenly utilizing a spatula.

almond flour crust in a glass loaf pan

Bake at crust at 350 levels F for 10 minutes. In the meantime, make the pumpkin pie layer.

Mix all the substances till the cashews are damaged down and already creamy. You might want so as to add 1-2 tbsp of non-dairy milk, relying in your blender and the moisture content material within the pumpkin puree for the combination to mix right into a clean texture.

pumpkin pie filling being added to crust in loaf pan

Take the loaf pan out of the oven, switch the blended pumpkin combination into the pan, and even it out. You can too prime this with 2 tsp of sugar, and 1/2 tsp of cinnamon for a cinnamon sugar topping.

Put the loaf pan again within the oven and bake for 35-45 minutes, or till the highest layer is ready. Verify within the heart, the pumpkin layer shouldn’t be jiggly. Take away the loaf pan from the oven and let it cool fully earlier than eradicating from the pan.

HOW TO STORE PUMPKIN PIE BARS?

Retailer these bars within the fridge for five days or freeze them.

stacked vegan pumpkin pie bars

MORE PUMPKIN RECIPES:

 



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