Pumpkin Pie Crunch Bars

It’s not officially Thanksgiving in the US without some kind of pumpkin pie. So in honor of the holiday this week I made these Pumpkin Pie Crunch Bars. Layered with a delicious pecan crust, creamy pumpkin pie filling, and topped with a crunchy cinnamon crumble. It is a heavenly combination, especially garnished with whipped cream and chopped pecans!

I absolutely love pumpkin everything but one of my favorite things at Thanksgiving and Christmas would be when my mom would make her tasty Pumpkin Pie Crunch Bars. But since becoming vegan I have not had them. So, I decided to change that this year and make my own vegan version of these bars.

When making the pumpkin pie filling there are a couple important things when it comes to the ingredients. The first one is making sure to use the correct coconut milk. You will want to make sure to use full fall canned coconut milk not the milk from the carton.

I admit when first cooking I didn’t really know the big difference between coconut milk from the can and the coconut milk from the carton. After a lot of researching I learned that the difference in both are the textures. The coconut canned milk forms this thick cream that sits on top of the can where the carton milk is the same liquid texture throughout. Using the top of the canned coconut milk (¼ cup) not only adds a creamy texture to the pumpkin pie filling but also helps it become nice and thick.

After baking your pumpkin pie filling you are going to add your pecan crumble to the top of your pumpkin pie. Make sure to evenly sprinkle the mixture on the pie so each bar as the same amount of crumble. Bake Pumpkin Pie Crunch Bar for an additional 15 minutes at 350 degrees F (176.6 C).

Take out your bars from the oven at let cool for 5- 10 minutes. Lastly, you will want to make sure to allow your bars to set and harden in the refrigerator for at least 8 hours before cutting them into squares.

These bars are the perfect dessert for your next holiday gathering. You can dress them up by topping the bars with whipped cream, chopped pecans or pumpkin spice. Not only is it super easy but automatically adds that fluffy and creamy flavor that everyone loves.

These Pumpkin Pie Crunch Bars are: 

Sweet

Cinnamony

Oh so delicious 

Packed with Pumpkin

Vegan 

If you make these Pumpkin Pie Crunch Bars I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!

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Pumpkin Pie Crunch Bars

  • Servings: 9
  • Difficulty: easy
  • Print

Layered with a delicious pecan crust, creamy pumpkin pie filling, and topped with a crunchy cinnamon crumble. These bars are a heavenly combination, especially garnished with whipped cream and chopped pecans!


Crust

  • 1 cup all-purpose flour
  • ½ cup pecans
  • ½ cup coconut oil or butter, softened
  • ¼ cup brown sugar
  • ⅛ tsp salt

Pumpkin Filling

  • 1 can of pumpkin puree
  • 1 can of full fat coconut milk, using the thick top of the coconut milk ( about ¼ cup)
  • 2 Tbsp cornstarch
  • 2 Tbsp maple or agave syrup
  • ¼ cup powdered sugar
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin spice
  • 1 Tbsp vanilla

Crumble Topping

  • ½ cup pecans, chopped
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ½ cup coconut oil or butter, softened

Directions

  1. Preheat the oven to 350 degrees F (176.6 C). Line an 8 x 8 baking dish with parchment paper and set aside.
  2. Combine crust ingredients in a food processor and pulse until it becomes a crumbly dough.
  3. Pour crust mixture in the baking pan evenly. Using a spoon press crust mixture down until it is packed. Bake for 8-10 minutes.
  4. While the crust is baking combine the pumpkin puree, the thick top of the coconut milk (about ¼ cup), powdered sugar, corn starch, syrup, cinnamon, pumpkin spice, and vanilla to the food processor. Blend until nice and smooth.
  5. Pour the pumpkin filling on top of the crust and bake for 25 minutes.
  6. In a medium bowl combine the crumble topping ingredients together and mix.
  7. Remove the pumpkin bars from the oven and evenly sprinkle the crumble on top. Bake for an additional 15 minutes.
  8. Lastly, let pumpkin bars sit covered overnight allowing them to firm up.
  9. Top bars with whipped cream, chopped pecans, pumpkin spice, and serve!

Make it Your Own

  • For this recipe you want to use only the top of the full fat canned coconut milk. It comes out to be about ¼ cup. You can save the rest of the liquid from the canned coconut milk for smoothies.
  • You will want to make sure to allow your bars to set and harden in the refrigerator for at least 8 hours before cutting them into squares.
  • Pumpkin Pie Crunch Bars can last wrapped up in the refrigerator for up to 2-3 days.

2 replies to “Pumpkin Pie Crunch Bars

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