Description
Delicious Pumpkin Crumble Bars featuring a buttery vegan crust and a smooth, spiced pumpkin layer topped with a crumbly topping. Perfectly baked to golden perfection and chilled for a firm texture, these bars are a great fall dessert option, suitable for vegans.
Ingredients
Scale
Crust and 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 packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish, or line it with parchment paper for easy removal later.
- Make Crust Mixture: In a large bowl, whisk together the flour, sugar, and salt. Add the softened vegan butter and stir with a large wooden spoon or an electric mixer until combined into a crumbly mixture.
- Prepare Crust and Set Aside Topping: Set aside 1 cup of the crumbly mixture for the topping. Press the remaining mixture evenly into the prepared baking pan and set aside while making the pumpkin filling.
- Make Pumpkin Filling: Add all pumpkin layer ingredients into a blender and blend until very smooth. Alternatively, whisk in a bowl until smooth, warming the coconut milk if needed to ensure it incorporates well.
- Assemble Bars: Pour the pumpkin filling over the crust evenly in the baking pan. Sprinkle the reserved crumb mixture evenly over the pumpkin layer.
- Bake Bars: Bake in the preheated oven for 40 minutes, until the topping is golden brown and the filling is mostly set. The filling may still jiggle slightly but will firm up as it cools.
- 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 firm up fully.
- 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 for a smooth, rich pumpkin filling.
- If your coconut milk is chunky, warm it gently to liquify before blending.
- Line your baking dish with parchment paper for easier removal of bars.
- Allow bars to chill fully before cutting to ensure they hold their shape.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
