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HOW TO: Bake Vegan Pumpkin Pie Bars with Cinnamon and Maple Cream Cheese Frosting

pumpkin pie bars, vegan thanksgiving [8]

Dry Ingredients

Preheat the oven to 350F. Note: Makes about 12-16 bars

Combine the dry ingredients into a large bowl and mix well.

pumpkin pie bars, vegan thanksgiving [9]

Wet Ingredients

Mix all the wet ingredients together in a medium size bowl. Fold the wet ingredients into the dry, until they are well combined. Pour into a greased 8 by 8 inch pan and smooth the top evenly. Cook for 40-45 minutes until the edges brown slightly and a toothpick inserted into the bars comes out clean. Allow to cool completely.

vegan thanksgiving, pumpkin pie bars [10]


I love frosting, but dislike the mass amounts of confectioner’s sugar that are usually used. This recipe uses only 1/3 cup and the frosting gets a healthy boost and firming factor from the coconut oil, which solidifies in the refrigerator.

Combine all the ingredients in a bowl and beat for 3-5 minutes, until well-mixed and fluffy. Refrigerate for an hour or two, until firm and easily spreadable.

vegan thanksgiving, pumpkin pie bars [11]

Toasted Pecans

Chop the pecans and toast in a pan over medium heat for 4-5 minutes, watching the pan carefully so that they don’t burn. Let cool.

vegan thanksgiving, pumpkin pie bars [12]

Finishing Touches

Once pumpkin pie bars have cooled completely (let sit for several hours), frost with the cream cheese frosting and sprinkle with pecans. Cut into pieces and serve.