Easy Vegan Pumpkin Pie Bars with Graham Cracker Crust

If you love pumpkin pie and want a low-stress dessert recipe, these vegan pumpkin pie bars with graham cracker crust are perfect. It features a spiced pumpkin pie filling made with vegan cream cheese and an easy-to-press graham cracker crust. Bake the bars in a square pan, let cool, then cut into pieces. It’s creamy and delicious, and the bottom is perfectly crispy and crumbly.

Pumpkin pie is my favorite pie, so I’ve made many vegan versions of that recipe over the years.

Finally, a few years ago, I published a classic vegan pumpkin pie recipe that was the culmination of my efforts. It’s perfect.

But sometimes you want a shortcut version of a classic dessert. And that’s exactly what this vegan pumpkin pie bar is.

This year, with Thanksgiving approaching, I found myself especially in need of a gentle and forgiving holiday meal plan. I tested the bar a few weeks ago and felt it would last a month.

My hope was a dessert that spoke of my undying love for pumpkin pie without too much effort, and I got exactly that.

Classic Pie vs. Pumpkin Pie Bar: Is there really a difference?

The difference between pumpkin pie bars and classic pumpkin pie comes down to the dough.

Specifically, traditional pumpkin pie typically features a classic puff pastry, or pate brisée.

Pumpkin pie bars, on the other hand, come in several different types of dough. The recipe I’m sharing in this post includes a press-in graham cracker crust.

Other pumpkin pie bar recipes include shortbread crust. I’ve seen some recipes in this category that don’t use any dough at all, but I draw the line at that. At that point we’re talking about baked pudding.

In any case, the distinction between recipes can be a bit arbitrary, and the distinction between pie and pie bar is no exception. However, the idea here is that you don’t have to make the pie dough, chill it, and roll it before making the pumpkin pie filling.

Instead, crush graham crackers into small pieces, mix with melted butter and sugar, and press into a square baking pan.

Which graham crackers are vegan?

Some commercially available graham crackers are vegan, while others contain honey, eggs, and dairy products.

I usually keep it simple and use vegan Nabisco Original Grahams for baking. These pumpkin pie bars are among my favorites, as well as my classic vegan cheesecake and no-bake vegan chocolate mousse pie.

Other vegan graham cracker brands include Partake Classic Grahams, Kellogg’s Original Graham’s Crackers, and Kroger® Original Graham Crackers.

Speed ​​up pumpkin pie filling

Usually I make vegan pumpkin pie with cashew cream, which is no surprise. Soaked and blended cashews are my secret weapon for achieving a creamy consistency in cooking and baking.

There’s probably a cup or two of cashew cream (not to mention cashew cheese and cashew mayonnaise) in my freezer at any given time.

However, if you don’t have such a stash, having cashew cream on hand for baking requires a little forethought.

For my Pumpkin Pie Bars, I take an even simpler approach by using vegan cream cheese for a creamy texture.

Commercially available vegan cream cheese is quick, stress-free, and accommodates a variety of food allergies. For example, if you are allergic to almonds or cashews, use Tofutti, and if you are allergic to soy, use Kite Hill.

I’ve tested the recipe with Tofutti, Kite Hill, and Miyoko cream cheeses in the past and have had good results every time.

I have a homemade recipe for vegan cream cheese with my favorite tofu for bagels and other breakfasts. However, I think store-bought vegan cream cheese is better for baking.

How to make vegan pumpkin pie bars using graham cracker crust

I love easy yet filling dessert recipes.

There are a number of steps involved and the bars must be chilled overnight or for at least 4 hours. Plan your baking accordingly. However, none of these steps are difficult.

Step 1: Make a parchment paper sling for the baking dish

The first step in this recipe is to prepare the baking pan. Removing the bars from the square baking pan can be difficult unless you use parchment paper slings.

King Arthur’s tutorial on this process is very helpful.

The sling allows you to lift the entire baked good out of the mold and slice it into individual squares on a flat surface.

It’s much less tedious than first cutting the large square into smaller squares and then carefully removing them one at a time.

If you don’t have a cookie sheet at home, try using nonstick cooking spray. After cooling, cut into squares and remove from the pan one by one.

However, buyer beware. I think it’s easier and cleaner to use a sling.

Step 2: Prepare the graham cracker crust

All of this is done while pulsing in a food processor. The ingredients are graham cracker sheets, vegan butter, and brown sugar, but you can also use your favorite vegan butter.

Once the mixture is processed, press it firmly into a lined 8-inch/20-cm square baking dish. I do this using a measuring cup or the bottom of a mason jar.

Step 3: Blend the filling

Pumpkin pie bar filling is easy to make in a blender. This is a recipe where home appliances do most of the work.

You will mix:

Canned pumpkin puree Vegan cream cheese Arrowroot or cornstarch (either is fine) Brown sugar Cane sugar Pumpkin pie spice Vanilla extract

Blending only takes 1-2 minutes. Once the mixture is smooth, pour it into the prepared square baking pan.

Step 4: Bake

At this point, the bars should be heated in the oven at 350°F/175°C for 50 minutes.

After baking, the tops of the bars will be firm, but like cheesecake, they may still wobble a little. The color will be darker.

Step 5: Cool

If you try to slice the pumpkin pie bars before they cool, they will become too soft. It will take some time in the refrigerator to harden.

After the bars have cooled at room temperature for about an hour, cover and transfer to the refrigerator to chill.

Ideally, it should be chilled overnight, but if you want to make it the same day, 4 hours is plenty.

Step 6: Enjoy

Once cooled, remove the pumpkin pie bars from the square baking pan using a sling. Cut it into 9 equal pieces and it’s done.

You can also add a little vegan whipped cream (I use homemade tofu whipped cream or cashew whipped cream), but this is completely optional.

Preparation and storage

Baked bars can be stored in the refrigerator for up to 5 days. You can also freeze it for up to 8 weeks.

I just happen to have half a batch in my freezer at home right now. I plan on defrosting some of it on Wednesday in preparation for Thursday’s day off.

I welcome the opportunity to make my favorite recipes simpler, as long as the spirit of cooking remains.

These vegan pumpkin pie bars are a perfect example. And there’s absolutely no reason to feel you have to serve them at holiday gatherings or special occasions.

Bars are a really fun “anytime dessert” for fall, not to mention a great sweet snack. I hope you like it!

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