Description
Delicious vegan Pumpkin Crumble Bars with a buttery crust, creamy spiced pumpkin layer, and a crunchy crumble topping; perfect for fall gatherings and holiday desserts.
Ingredients
Scale
Crust + Crumble Topping
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup vegan butter softened to room temperature
Pumpkin Layer
- 15 ounces canned pumpkin puree
- 1 cup full fat coconut milk or vegan cream
- 3 tablespoons cornstarch
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish or line it with parchment paper for easy removal later.
- Make Crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the softened vegan butter and stir with a wooden spoon or use an electric mixer until combined and crumbly.
- Set Aside Topping: Reserve 1 cup of the crumbly mixture for the topping. Press the remaining mixture evenly into the baking pan to form the crust. Set aside while preparing the pumpkin filling.
- Prepare Pumpkin Filling: In a blender, combine canned pumpkin puree, full fat coconut milk or vegan cream, cornstarch, brown sugar, granulated sugar, pumpkin pie spice, and salt. Blend until very smooth. Alternatively, whisk together very well in a bowl, warming coconut milk if needed to ensure smoothness.
- Assemble Bars: Pour the pumpkin filling over the crust in the pan. Evenly sprinkle the reserved crumb topping over the pumpkin layer.
- Bake: Bake in the oven for 40 minutes until golden brown and mostly set on top. The filling might still jiggle slightly but will firm up as it cools.
- Cool and Chill: Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
- Serve: Once chilled and firm, cut into 12 bars and serve with vegan whipped cream or vanilla ice cream if desired.
Notes
- Use full fat coconut milk or vegan cream to ensure a creamy pumpkin layer.
- Warm coconut milk slightly if it is chunky to achieve a smooth filling.
- If you prefer a sweeter bar, increase brown sugar by 2 tablespoons.
- Line the baking dish with parchment paper for easy removal and cleaner cuts.
- These bars keep well refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
