Vegan Pumpkin Pie Pecan Bars (Gluten-Free & Easy)
Now you don’t have to choose between pumpkin and pecan pie! You can have both with these healthy vegan pumpkin pie pecan bars.
Pecan on the bottom, pumpkin pie on top, it’s a Thanksgiving party in your mouth. These vegan pumpkin pie pecan bars are a dessert showstopper that will wow everyone.
Plus, these squares are gluten-free and vegan, so they accommodate the eating preferences of almost anyone at your holiday table. I’ve made these bars every year since I first created them back in 2014, and they are a major hit every time.
You know it’s a good dessert when these bars are gone before anyone’s touched the regular pumpkin pie!
The reviews don’t lie about these bars. I highly recommend putting them on your Thanksgiving menu or anytime you are in the mood for pie!
Why We Love This Recipe
Because I can never choose which pie flavor I love more, I’ve combined my two favorites– pumpkin pie and pecan pie– into one dreamy bar. Problem solved!
I cannot wait for you to make this one! One of my favorite fall desserts with rave reviews from readers who’ve tried it.
The best part about these pumpkin pie pecan bars is that they are easier to put together than traditional pie. The pecan pie base is made in just minutes in a food processor and the pumpkin filling comes together in no time.
Once you try these pumpkin bars, it’ll be hard to go back to regular pie again.
They are also easily made ahead of time, which makes them a great for choice for Friendsgiving, Christmas and Thanksgiving dinner!
Ingredient Notes for These Vegan Pumpkin Pie Pecan Bars
- Pecans: This is for the crust base; I use raw pecans but you can use toasted pecans. Since you are pulsing the pecans to make the crust, you can save money by using pieces and not whole pecans.
- Non-dairy butter: This is to keep these vegan, but you can use regular butter if you’d like. Or, you can sub in coconut oil.
- Pumpkin Puree: Make sure to get pumpkin puree and not pumpkin pie mix.
- Coconut Milk or Coconut Cream: This is the key for these bars. You want the thick part of the coconut cream, not the liquid. Don’t shake the can before opening, as it will blend the liquid with the thick top that you want. You can also place the can in the fridge to help harden some of the coconut cream.
- Cornstarch: I almost always use cornstarch in these, but arrowroot powder will also work.
While they are perfect on their own, the dollop of coconut whipped cream on top completes the pie experience. I used my basic coconut whipped cream recipe (tutorial here) and added a sprinkle of cinnamon. Top with finely chopped pecans and these bars are a complete showstopper.
How to Make These Vegan Pumpkin Pie Bars
Line a Baking Dish
Line a 8×8 inch baking square pan with a parchment paper overhang. This helps for easy removal of the bars once they are completely cooled. To do this, cut two large strips of parchment paper longer than the baking dish, then overlap in the middle.Â
Make the Pecan Crust
Make the pecan crust by place 2 1/2 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped. Then, add in the butter and pulse again until combined. The texture should be like wet sand. Press the pecan pie filling into the prepared baking dish and bake for 8-10 minutes until just golden brown.
Make the creamy pumpkin pie filling
In a small bowl, whisk together the maple syrup and cornstarch until dissolved. Then, place that alongside the remaining ingredients in the base of the same food processor and blend until creamy, scraping down the sides as needed.Â
Add the Filling
Pour the filling onto the pecan crust and bake in the oven for 35-40 minutes, or until completely set.
The only downside to these bars is you have to let them cool completely before serving. Which is complete torture when your whole house smells like cinnamon, nutmeg and toasted nuts.
Who has the patience to wait hours before taking a bite?! My advice: Make them in the evening and place them in the refrigerator before you head to bed.
Trust me when I say that these bars pair well with coffee. Grab a blanket, grab a book, and relax on the couch– coffee (or tea!) in one hand, these bars in the other.
More Vegan Dessert Recipes
- Apple Pie Bars
- Chocolate Bourbon Balls
- Vegan Molasses Cookies
- Fresh Cranberry Bars
- Vegan Pecan Pie Cheesecake Bars
- Cranberry Orange Bars
- Chocolate Peppermint Cookies
- Vegan Espresso Brownies
If you try these vegan pumpkin pie pecan bars recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Video
Vegan Pumpkin Pie Pecan Bars
Equipment
Ingredients
Pecan Crust:
- 2 1/2 cups raw pecans, plus more for garnish
- 5 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoons non-dairy butter, cubed (I like Earth Balance brand)
Creamy Pumpkin Pie Filling:
- 2 tablespoons cornstarch or arrowroot starch
- 1/4 cup 100% pure maple syrup
- 1 15 oz. can or carton pumpkin puree– not pumpkin pie filling!
- 1/3 cup sugar
- 1/4 cup coconut cream or full-fat coconut milk, the thick stuff on top of the can*
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped coconut cream, for topping
Instructions
- Preheat oven to 350° F. Place 2 1/2 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.
- Add butter and pulse until mixture is finely ground and resembles wet sand. Press the pecan mixture into a well-greased or parchment lined 8×8" baking pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.
- In a small bowl, whisk the cornstarch into the maple syrup until combined. Place this along with the pumpkin puree, sugar, vanilla extract, coconut cream, cinnamon, ginger and nutmeg in the same food processor (no need to wipe it out first) and blend until creamy and smooth, scraping down the sides as needed.
- Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
- When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 2 hours to set before slicing.
- Serve squares with a dollop of whipped coconut cream and pecans.
Notes
Nutrition
These bars were first published in 2014 and updated in 2024.