When you love pumpkin pie and need a low-stress dessert recipe, then these vegan pumpkin pie bars with graham cracker crust are for you! They characteristic a spiced pumpkin pie filling, which is made with vegan cream cheese, and a simple, press-in graham cracker crust. The bars are baked in a sq. pan and lower into after chilling. They’re creamy and scrumptious, with completely crisp and crumbly bottoms.
Pumpkin pie is my favourite pie, and I’ve accordingly made many vegan variations of the recipe over time.
Lastly, a number of years again, I revealed a traditional vegan pumpkin pie recipe that was a end result of my efforts. It’s excellent.
Typically, nevertheless, one craves a shortcut model of a traditional dessert. And that’s precisely what these vegan pumpkin pie bars are.
As Thanksgiving rolls round this 12 months, I discover myself particularly in want of a vacation meal plan that’s light and forgiving. I examined the bars a number of weeks in the past, sensing that it will be a protracted month.
My hope was for a dessert that will communicate to my everlasting love of pumpkin pie with out requiring a lot work from me, and I bought simply that.
Traditional pie vs. pumpkin pie bars: is there actually a distinction?
The distinction between pumpkin pie bars and a traditional pumpkin pie actually boils right down to crust.
Particularly, conventional pumpkin pie normally includes a traditional pie crust, or pâte Brisée.
Pumpkin pie bars, then again, can have a number of several types of crust. The recipe that I’m sharing on this put up includes a press-in, graham cracker crust.
Different pumpkin pie bar recipes characteristic a shortbread crust. I’ve even seen recipes on this class that decision for no crust in any respect, however that’s the place I draw the road: at that time, we’re speaking about baked pudding!
Anyway, recipe distinctions generally is a little arbitrary, and the pie vs. pie bar delineation isn’t any exception. However the thought right here is that you just gained’t need to make, chill, and roll pastry prior to creating your pumpkin pie filling.
As a substitute, you’ll blitz up some graham crackers, combine them with melted butter and sugar, and press them right into a sq. baking pan.
Which graham crackers are vegan?
A couple of graham crackers available on the market are vegan, whereas others have honey, egg, or dairy substances.
I usually hold it easy and use Nabisco Authentic Grahams, that are vegan, for baking. They’re my go-to not just for these pumpkin pie bars, but additionally my traditional vegan cheesecake and no-bake vegan chocolate mousse pie.
Different vegan graham cracker manufacturers embrace Partake Traditional Grahams, Kellogg’s Authentic Graham’s Crackers, and Kroger® Authentic Graham Crackers.
A quicker pumpkin pie filling
Often, I make vegan pumpkin pie with cashew cream, which ought to come as no shock. Soaked and blended cashews are my secret weapon in the case of creamy consistencies in cooking and baking.
At any given second, I’m prone to have a cup or two of cashew cream (to not point out cashew cheese, and cashew mayo) sitting in my freezer.
When you don’t have such a stash, nevertheless, having cashew cream readily available for baking requires a bit forethought.
For my pumpkin pie bars, I take a fair simpler route, which is to make use of vegan cream cheese for creamy texture.
Retailer-bought vegan cream cheese is is quick, it’s low stress, and adaptable to numerous meals allergic reactions. As an illustration, use Tofutti when you’re allergic to almonds or cashews, or Kite Hill when you’re allergic to soy.
I’ve examined the recipe up to now with Tofutti, Kite Hill, and Miyoko’s cream cheese, with good outcomes every time.
For what it’s value, for bagels and all the breakfast issues, I’ve a do-it-yourself vegan cream cheese recipe with tofu that I like. However I discover that store-bought vegan cream cheese is best for baking.
The way to make vegan pumpkin pie bars with graham cracker crust
I like a dessert recipe that’s as simple as it’s rewarding.
There are a selection of steps required right here, and the bars must be chilled in a single day or for at the least 4 hours: plan your baking accordingly! Nevertheless, none of these steps are tough.
Step 1: Create a parchment paper sling in your baking dish
Step one on this recipe might is to prep your baking pan. It may be arduous to take away bars from a sq. baking pan until you employ a a parchment paper sling.
King Arthur’s tutorial on this course of is absolutely useful.
The sling will assist you to elevate the entire baked good out of the pan, then slice it into particular person squares on a flat floor.
It’s a lot much less messy than making an attempt to chop the massive sq. into smaller squares first, then gingerly take away them, one after the other.
When you don’t have parchment at residence, then you’ll be able to take your probabilities with nonstick cooking spray. Minimize the squares after chilling and take away them from the pan, one after the other.
However let the client beware: I feel utilizing a sling is less complicated and cleaner!
Step 2: Put together the graham cracker crust
This all comes along with some pulsing within the meals processor. The substances are graham cracker sheets, vegan butter, and brown sugar, and it may be any vegan butter you want.
After processing the combination, press it down firmly in your lined 8-inch / 20cm sq. baking dish. I exploit the underside of a measuring cup or mason jar to do that.
Step 3: Mix the filling
The pumpkin pie bar filling comes collectively simply in a blender. This can be a recipe during which home equipment do many of the work!
You’ll be mixing up:
- Canned pumpkin purée
- Vegan cream cheese
- Arrowroot or cornstarch (both is okay)
- Brown sugar
- Cane sugar
- Pumpkin pie spice
- Vanilla extract
You need to solely want a minute or two to mix. As soon as the combination is clean, pour it into your ready sq. baking pan.
Step 4: Bake
At this level, the bars want 50 minutes in a 350°F / 175°C oven.
After baking the highest of the bars can be set, however they could nonetheless wiggle a bit, much like cheesecake. They’ll have a darker shade.
Step 5: Chill
When you attempt to slice the pumpkin pie bars earlier than chilling them, they’ll be too gentle. A while within the fridge is critical for them to set.
After the bars cool at room temperature for about an hour, cowl them and switch them to the fridge for chilling.
Ideally, it is best to chill them in a single day, however 4 hours is sufficient time if you wish to make them identical day.
Step 6: Get pleasure from
After chilling, you’ll be able to go forward and take away the pumpkin pie bars from the sq. baking pan, utilizing your sling. Minimize them into 9 squares, and serve them as you’re prepared.
A dollop of vegan whipped cream (I exploit a do-it-yourself tofu whipped cream or cashew whipped cream) is sweet, however completely non-compulsory.
Make forward and storage
As soon as baked, the bars might be saved within the fridge for as much as 5 days. You may also freeze them for as much as 8 weeks.
I occur to have a half batch in my very own freezer at this very second. I’ll be defrosting some on Wednesday, for Thursday’s vacation.
Simple Vegan Pumpkin Pie Bars with Graham Cracker Crust
Writer –
Yields: 9 servings
Graham cracker crust
- 8 sheets vegan graham crackers (120g)
- 1/4 cup brown sugar (50g)
- 5 tablespoons vegan butter, melted (70g)
Pumpkin pie filling
- 15 ounces canned pumpkin purée (430 g / 1 3/4 cups)
- 8 ounces vegan cream cheese (225g)
- 2 tablespoons arrowroot or cornstarch
- 1/2 cup mild or darkish brown sugar (100g)
- 1/2 cup cane sugar (100g)
- 1 1/2 teaspoons pumpkin pie spice (substitute 1/2 teaspoon floor cinnamon, 1/2 teaspoon floor ginger, 1/8 teaspoon floor nutmeg or allspice, and 1/8 teaspoon floor cloves)
- 1 teaspoon vanilla extract
Put together the graham cracker crust
- Preheat your oven to 350°F / 175°C. Line an 8-inch / 20-cm sq. baking pan with a parchment paper sling.
To organize the graham cracker crust: place the graham crackers and sugar right into a meals processor fitted with the S blade. Course of for about 20 seconds, or till the crackers are turning into crumbs. Drizzle within the melted butter and proceed processing for a couple of minute. The crust is prepared when a small quantity will stick collectively once you squeeze it within the palm of your hand.
Take away the blade from the processor and pour the crumbs into your parchment-lined pan. Use the again of a measuring cup or a daily cup to clean it out over the underside and to the perimeters. It’s vital to make use of some stress right here! Pack the combination down until it is clean and agency.
Put together the pumpkin pie filling
Switch all the filling substances to a blender. Mix until clean. Pour this combination into the ready pan with the graham cracker crust; the filling combination can be thick. Use an invert spatula to unfold it evenly into the sq., ensuring that it reaches all edges.
Chill and serve
Enable the pan to chill at room temperature for an hour, uncovered. Cowl the pan frivolously with a material cowl, foil, or Saran wrap, then switch it to the fridge in a single day to set, or for at the least 4 hours.
Gently take away the squares from the pan by lifting the parchment sling out of its container and instantly to a big chopping board. Minimize the completed baked good into 9 squares. High every with a small portion of vegan whipped cream, if desired, and serve.
I welcome any alternative to take a recipe that I like and make it easier, as long as the spirit of the dish stays.
These vegan pumpkin pie bars are an excellent instance. And there’s no motive in any respect why it is best to really feel obligated to serve them for a vacation gathering or special day.
The bars are a extremely enjoyable “anytime dessert” for autumn, to not point out a wonderful candy snack. I hope you like them!
xo