Pumpkin Bars

Skip the fancy crust and take your pie in nutty shortbread bar form

Crimping ain't easy, so baking expert Angela Garbacz is here to offer you an alternative to Thanksgiving's necessary pumpkin pie. This recipe from her successful Lincoln, Nebraska, bakery, Goldenrod Pastries, requires less effort and is decidedly simpler to portion out. It also happens to be vegan, but don't let that scare you away: Cornstarch holds the custard together in place of eggs, and you won't miss the butter after you get a taste of the nutty (gluten-free!) crust. Granola topping adds an extra texture pop and does double duty as tomorrow's breakfast.

You're best making these bars the day before your holiday feast: giving the filling time to set, the flavors time to meld and you time to fret over the t(of)urkey.

Recipe adapted from Angela Garbacz, Goldenrod Pastries, Lincoln, NE

Vegan Pumpkin Pie Bars
5 from 46 ratings
Get the recipe for vegan, gluten-free pumpkin pie bars from Goldenrod Pastries in Lincoln, Nebraska.
Prep Time
25
minutes
Cook Time
1.08
hours
Servings
24
bars
Total time: 1.5 hours
Ingredients
  • For the Crust
  • 4½ cups almond flour
  • 1¼ cups confectioners’ sugar, plus more for garnish
  • 1¼ cups melted coconut oil
  • 1½ teaspoons kosher salt
  • For the Filling
  • Three 15-ounce cans pumpkin purée
  • 1½ cups dark brown sugar
  • ¾ cup almond or coconut milk
  • ¾ cup maple syrup
  • ¾ cup cornstarch
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 5 tablespoons melted coconut oil
  • For the Granola
  • 3 cups gluten-free rolled oats
  • ¾ cup coarsely chopped walnuts
  • ¾ cup coarsely chopped pecans
  • ¾ cup melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
Directions
  1. Make the crust: Preheat the oven to 350°. In a large mixing bowl, stir together all the crust ingredients with a rubber spatula until a dough forms. Press evenly into a sheet pan to cover the entire bottom. Bake until golden, 15 to 20 minutes.
  2. Meanwhile, prepare the filling. In a large bowl, whisk together all the filling ingredients, except for the coconut oil, then stir in the coconut oil at the very end.
  3. When the crust comes out of the oven, pour the filling on top, using an offset spatula to spread into an even layer. Return to the oven and bake until set and the edges begin to brown, 25 to 30 minutes. Remove from the oven and let cool completely, then refrigerate for at least 6 hours, or preferably overnight.
  4. Meanwhile, make the granola: In a medium bowl, combine all the granola ingredients and toss to coat. Spread evenly on a parchment-lined sheet pan and bake, stirring occasionally, until golden, 25 minutes. Let cool completely.
  5. Cut the tray into 4 rows and 6 columns to make 24 bars. Top each bar with a mound of granola and a dusting of confectioners' sugar, then serve.
Rate this recipe