These vegan pumpkin pie bars are easy to put together and are perfect when you don’t want to make actual pumpkin pie but still want the same taste. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Serve as is or garnish with coconut cream!


  • 1 /2 cup (56 g) farine d’amande
  • 1 /2 cup (62.5 g) farine toout usage
  • 1 /4 càc (1/4) sel
  • 1 /4 càc cannelle
  • 2.5 cuillère à soupe cassonade ou sucre de coco
  • 2.5 -3 à soupe (36.97 ml) huile ou beurre végétalien fondu
  • Preparation

  • Prepare the crust: Mix together the almond flour, flour, salt, cinnamon and sugar in a bowl.
  • Add the oil and mix until the mixture looks crumbly, and is slightly sticky. It won’t be very sticky, but it will stick very well when cooked.
  • Place this mixture in a parchment-lined 9″ x 5″ loaf pan and press evenly with a spatula.
  • Bake at 350 degrees F for 10 minutes. Meanwhile, prepare the pumpkin pie layer.
  • Filling: Mix all the ingredients together until the cashews are crushed and already creamy.
  • You may need to add 1-2 tablespoons of non-dairy milk depending on your blender and the moisture level of the pumpkin puree to make the mixture smooth.

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  • Take d he loaf pan out of the oven, add the blended pumpkin mixture to the pan and level. You can also top this with 2 tsp sugar and 1/2 tsp cinnamon for a cinnamon-sugar topping.
  • < span style="display: block;">Replace the loaf pan in the oven and bake for 35-45 minutes or until the top layer is set. Check in the middle, the pumpkin layer shouldn’t wobble.
  • Remove the loaf pan from the oven and let it cool completely before removing from the pan.
  • Refrige the bars for at least an hour, then slice and serve.

    Bars can be stored in the refrigerator for 5 days

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