Description
These Pumpkin Crumble Bars feature a buttery vegan crust topped with a creamy pumpkin layer and a delicious crumble topping. Perfect for fall gatherings, they are baked until golden and chilled to firm up for easy slicing and serving.
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 F. Grease a 9×13 inch baking dish or line it with parchment paper for easy removal later.
- Prepare Crust Mixture: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the softened vegan butter and stir with a large wooden spoon or use an electric mixer until the mixture is crumbly and combined.
- Form Crust: Set aside 1 cup of the crumbly mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan and set aside.
- Make Pumpkin Filling: Add all pumpkin layer ingredients to a blender and blend until very smooth. Alternatively, whisk in a bowl until smooth, ensuring the coconut milk is smooth and well incorporated.
- Assemble Bars: Pour the pumpkin filling evenly over the crust in the pan. Sprinkle the reserved crumble mixture evenly over the top.
- Bake: Bake in the oven for 40 minutes until the topping is golden brown and the filling is mostly set. It may still be slightly jiggly but will firm up while cooling.
- Cool and Chill: Let the bars cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours to set completely.
- 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 for the creamiest pumpkin layer; warming it slightly helps it blend smoothly.
- For easy removal, line the baking dish with parchment paper leaving overhangs on the sides.
- These bars keep well refrigerated for up to 4 days.
- To make nut-free, ensure vegan butter used doesn’t contain nuts.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
