Description
Deliciously creamy and spiced Pumpkin Crumble Bars with a buttery vegan crust and crumble topping, perfect for fall or any pumpkin lover. These bars are made with a smooth pumpkin layer blended with coconut milk and warm pumpkin pie spices, baked to golden perfection and chilled for a firm texture.
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 wooden spoon or electric mixer until the mixture is crumbly and combined.
- Set Aside Topping: Remove 1 cup of the crumbly mixture and set it aside for the crumble topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
- Make Pumpkin Filling: In a blender, combine the pumpkin puree, coconut milk or vegan cream, cornstarch, brown sugar, granulated sugar, pumpkin pie spice, and salt. Blend until very smooth. Alternatively, whisk thoroughly by hand, warming the coconut milk if needed to achieve a smooth consistency.
- Assemble Bars: Pour the pumpkin filling evenly over the crust in the baking dish. Then, sprinkle the reserved crumble mixture evenly over the pumpkin layer.
- Bake: Bake in the preheated oven for 40 minutes until the top is golden brown and mostly set. The filling may still jiggle slightly but will firm 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 fully set.
- Serve: Once chilled and firm, cut into 12 bars and serve with vegan whipped cream or vanilla ice cream if desired.
Notes
- For easier removal, line the baking dish with parchment paper.
- If coconut milk is chunky, warm it slightly to ensure smooth blending.
- Use vegan butter to keep the recipe plant-based.
- Chilling is important for the bars to fully set and slice cleanly.
- Serve chilled or slightly warmed with vegan toppings for best flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
