Easy Recipe for Pumpkin Pie Bars

There’s something deeply satisfying about the cozy warmth of pumpkin pie — the smooth pumpkin filling, the blend of cinnamon and spice, the sense of autumn comfort. These vegan and gluten-free pumpkin pie bars from Chef Megan Mitchell, take all that familiar pumpkin-pie magic and turn it into a simpler, more accessible dessert — no rolling crusts or pie tins required. Instead, you get layered bars: a crunchy gluten-free graham-pecan crust, a creamy pumpkin-coconut filling, and a crunchy oat-pecan-pumpkin-seed crumble on top. Because the recipe skips dairy, eggs, and gluten, it’s inclusive — perfect for those following vegan or gluten-free diets, or anyone who simply wants a lighter, cleaner holiday treat.

What’s especially impressive about these bars is how they deliver classic fall flavor with thoughtful, wholesome ingredients. The pumpkin puree and warming spice blend deliver that nostalgic “pumpkin-pie” taste, while coconut milk and almond butter add richness and smoothness without dairy. The use of coconut oil — specifically a regenerative-organic type — deepens flavor and texture, giving the crust and crumble a buttery-like quality while keeping things plant-based.

These bars also prove that festive desserts don’t require complicated techniques. With about 50 minutes of active time and a total of around 3 hours (including chilling), they remain approachable even for weekday baking or last-minute holiday prep. Whether for Thanksgiving dessert, a potluck contribution, or a casual weekend treat, these pumpkin pie bars bring warmth, comfort, and inclusivity to the table.

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Pumpkin Pie Bars

Recipe Details

Active Time: 50 minutes
Total Time: 3 hours
Yield: 16 bars

Pumpkin Pie Bar Ingredients

For the crust:

• 7.5-ounce box gluten-free graham crackers
• 1/2 cup pecans
• 3 tbsp. coconut oil, melted

For the filling:

• 15-ounce can pumpkin puree
• 3/4 cup full fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup melted creamy almond butter
• 2 tbsp. cornstarch
• 1 tsp. vanilla extract
• 1 ½ tablespoons pumpkin pie spice (see below for instructions on making your own)
• Pinch of fine sea salt

For the crumble topping:

• 2/3 cups gluten-free old fashioned oats
• 2/3 cups chopped pecans
• 1/3 cup pumpkin seeds
• 1/3 cup almond meal
• 2 tbsp. coconut oil, melted
• 2 tbsp. maple syrup
• 1/2 tsp. ground cinnamon
• Pinch of fine sea salt

How to Make Pumpkin Pie Bars

1. Preheat oven to 350°F. Line a 9×13 straight-sided cake pan with parchment paper.
2. Add the graham crackers and pecans to a large food processor. Blend until it forms into a fine meal. Pour into a medium bowl and add in the melted coconut oil. Stir together until mixture resembles wet sand.
3. Pour this mixture into the prepared cake pan and press to a flat, even layer to form your crust. Place in the oven and bake for 12 minutes or until golden brown.
4. Meanwhile, make the filling: In a large bowl whisk together the pumpkin puree, coconut milk, maple syrup, almond butter, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth. Set aside.
5. Next, make the crumble topping: In a small bowl mix the oats, pecans, pumpkin seeds, almond meal, melted coconut oil, maple syrup, cinnamon, and salt.
6. Pour the filling over the baked crust and spread out to a flat layer. Sprinkle the crumble topping.
7. Bake for 30-35 minutes or until the top is golden brown and the filling is set.
8. Place in the fridge to chill fully before slicing into squares—at least 2 hours, but ideally overnight. Store leftovers in the fridge for up to one week.

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Pumpkin Pie Spice

Pumpkin Pie Spice Ingredients

• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. allspice
• 1/4 tsp. ground nutmeg

How to Make Pumpkin Pie Spice

1. Add all ingredients to a bowl or jar and stir to combine.
2. Store in a tightly sealed container.

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Pumpkin Pie Bar Nutrition Facts

*Estimated per bar (recipe yields 16 bars). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 bar
Calories	≈ 250 kcal
Protein	≈ 4 g
Carbs	≈ 30 g
Sugar	≈ 12 g
Fiber	≈ 3 g
Fat	≈ 13 g

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Pumpkin Pie Bar Variations & Tips

• Swap nut crust base: If pecans aren’t ideal, try walnuts or even sunflower seeds + gluten-free graham base to change the flavor profile or accommodate nut-allergies.
• Customize the crumble: Mix in chopped dates, dried cranberries, or shredded coconut into the oat-seed crumble for added chew and flavor complexity.
• Spice-it-up option: Add a pinch more pumpkin-pie spice or a dash of cardamom for a deeper, more nuanced autumn warmth.
• Mini-bar version: Use a smaller baking dish or muffin tin to create individual bars — perfect for potlucks, lunches, or portion control.
• Less-sweet version: Reduce maple syrup slightly or use a date-paste alternative to lower added sugars while keeping natural sweetness.
• Freeze-and-slice prep: After baking, chill overnight and freeze briefly — this helps the bars set firmly for clean slicing and make-ahead storage. :contentReference[oaicite:5]{index=5}
• Nut-free alternative: For nut-free diets, replace pecans with a blend of gluten-free oats + pumpkin seeds + sunflower-seed butter crust — still maintain the crunchy texture while avoiding common allergens.

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Best Pumpkin Pie Bar Pairings

• Dairy-free whipped coconut cream: A dollop per bar softens the sweetness and adds creamy contrast to the textured crumble and pumpkin filling.
• Warm spiced latte or chai: A hot drink with cinnamon, nutmeg, or even a pumpkin-spice latte works beautifully to echo the bar’s flavors and make for a cozy dessert moment.
• Fresh fruit platter: Sliced apples, pears, or a mix of berries add refreshing, juicy brightness to balance the richness of the bars.
• Chai or herbal tea: A calming tea — like cinnamon-apple or ginger-chai — complements the warm spices without overwhelming the palate.
• Vegan vanilla ice cream: A scoop alongside a slightly warmed bar creates a comforting “warm-and-cold” dessert, perfect for fall or winter nights.
• Maple-nut coffee or cold brew: Coffee notes bring out the maple, pecan, and spice flavors in the bars for a home-style café vibe at dessert time.

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When to Make Pumpkin Pie Bars

• Holiday dessert table: Especially around Thanksgiving or friends-giving — these bars fit beautifully among pies and other sweets, and cater to vegan/gluten-free guests without compromise.
• Potluck or shared meal: Easy to slice and transport — ideal for gatherings where dietary needs vary and you want a dessert everyone can enjoy.
• Fall or winter cozy night-in: Bake ahead, store chilled, and enjoy with a warm drink for a comforting treat on chilly evenings.
• Prepped-ahead baking: Make the bars the day before — chilling overnight helps them set and makes serving clean, neat slices easier when you need dessert ready to go.
• Kid-friendly holiday snack: Cut into small squares and serve as after-school or post-dinner treats — less messy than pie, and easy to share.
• Seasonal bake-sale contribution: These bars are easy to portion, label (vegan + gluten-free), and package — ideal for school, community or office bake sales during fall and winter.