I’ve been making pumpkin goodies for the final a number of months, and guess what?  I’m not sick of them but!  I wait all yr for all issues pumpkin so I take pleasure in all of them in the course of the fall and winter whereas I can!  Final week for Thanksgiving I made a decision to make some Vegan Pumpkin Pie Bars as an alternative of a pumpkin pie as a result of I believed it could be simpler to share and retailer.  They usually had been! Plus typically when you’ve got simply eaten a big meal, a bar is the proper dimension, or you probably have multiple dessert like I did.

These bars pack the entire goodness of pumpkin pie, however are a bit of simpler to make!  After I make bars of any type I wish to line my sq. pans first with parchment for straightforward bar elimination (simply elevate out onto a reducing board and minimize). I all the time do that after seeing Martha Stewart do it as soon as and the way straightforward it makes it.  For this crust, I made a brown sugar shortbread that’s actually easy to make, simply combine collectively together with your fingers, and press into the pan.  Or, for those who most well-liked you can add the elements to a meals processor, pulse them collectively and you’d have the identical have an effect on.  I simply did not need to soiled further dishes so I used the quaint methodology.  I discover myself doing this quite a bit.  I do personal issues like a stand mixer however usually combine by hand due to comfort. This crust smelled so wonderful whereas baking, Eric got here out of the opposite room to ask what smelled so good and if he might have some. I advised him it was simply the primary half of the deliciousness simply look ahead to the filling!

I used my pumpkin pie filling for these and it labored out good!  It’s spiced simply sufficient with ginger, cinnamon, nutmeg and cloves plus a touch of vanilla.  It has some full fats coconut milk for richness and I sweeten it with maple syrup. It’s so scrumptious and in addition smells wonderful whereas baking!  As soon as these bars had been baked and cooled, I topped them off with a bit of vegan whipped cream.  I received the vegan whipped cream from Aldi, it is available in a can, and I favor the almond as a result of I discover that it lasts longer, however additionally they have coconut.  It was the proper addition to those pumpkin bars!  The bars themselves tasted like mini bites of scrumptious pumpkin pie with simply the correct amount of spices and sweetness with a wealthy buttery crust!  In the event you want some pumpkin pie in your life, undoubtedly give these Vegan Pumpkin Pie Bars a attempt!

Vegan Pumpkin Pie Bars

Makes 16

Crust:

• 1 cup plus 2 Tbsp entire wheat pastry flour
• 1/4 tsp sea salt
• 1/3 cup brown sugar
• 1/2 cup vegan butter

Filling:

• 2 cups natural cooked pumpkin (canned is okay too), packed
• 1/3 cup pure maple syrup
• 3/4 cup full fats natural coconut milk (the thick half)
• 1 Tbsp coconut oil
• 1 tsp pure vanilla extract
• 1 1/4 teaspoon floor cinnamon
• 1 teaspoon floor ginger
• 1 /4 teaspoon floor nutmeg
• 1/4 tsp floor cloves
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 3/4 teaspoon agar powder

For Serving:

• vegan whipped cream (I used almond whipped cream from Aldi)

Directions:

1. Preheat the oven to 350F levels, and line a 9×9 inch sq. pan with parchment
2. In a bowl, mix the flour, brown sugar, sea salt and vegan butter and blend collectively, squeezing together with your fingers till it turns into a cohesive dough.  Press into the underside of the ready pan.
3. Place within the oven and bake crust for quarter-hour till flippantly browned.
4. In the meantime, to make the filling, in a bowl, whisk collectively the pumpkin, syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, cloves, sea salt, cornstarch and agar powder till utterly clean (Or you may place in a meals processor and mix till clean).
5. Pour over the crust and clean out.
6. Place again within the oven and bake for about 40 minutes till flippantly brown on the edges and set within the middle.
7. Take away from the oven and let cool utterly.
8. Serve with vegan whipped cream piped or dalloped onto every bar.