{"id":3124,"date":"2025-05-08T01:47:16","date_gmt":"2025-05-08T08:47:16","guid":{"rendered":"https:\/\/wrwofficial.com\/index.php\/2025\/05\/08\/easy-vegan-pumpkin-pie-bars\/"},"modified":"2025-05-08T01:47:32","modified_gmt":"2025-05-08T08:47:32","slug":"easy-vegan-pumpkin-pie-bars","status":"publish","type":"post","link":"https:\/\/wrwofficial.com\/index.php\/2025\/05\/08\/easy-vegan-pumpkin-pie-bars\/","title":{"rendered":"Easy Vegan Pumpkin Pie Bars"},"content":{"rendered":"

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If you love pumpkin pie and want a low-stress dessert recipe, then these vegan pumpkin pie bars with graham cracker crust are for you! They feature a spiced pumpkin pie filling, which is made with vegan cream cheese, and an easy, press-in graham cracker crust. The bars are baked in a square pan and cut into after chilling. They\u2019re creamy and delicious, with perfectly crisp and crumbly bottoms.<\/p>\n

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Pumpkin pie is my favorite pie, and I\u2019ve accordingly made many vegan versions of the recipe over the years. <\/p>\n

Finally, a few years back, I published a classic vegan pumpkin pie recipe<\/a> that was a culmination of my efforts. It\u2019s perfect.<\/p>\n

Sometimes, however, one craves a shortcut version of a classic dessert<\/a>. And that\u2019s exactly what these vegan pumpkin pie bars are.<\/p>\n

As Thanksgiving rolls around this year, I find myself especially in need of a holiday meal plan that\u2019s gentle and forgiving. I tested the bars a few weeks ago, sensing that it would be a long month. <\/p>\n

My hope was for a dessert that would speak to my eternal love of pumpkin pie without requiring much work from me, and I got just that.<\/p>\n

Classic pie vs. pumpkin pie bars: is there really a difference?<\/h2>\n

The difference between pumpkin pie bars and a classic pumpkin pie really boils down to crust.<\/p>\n

Specifically, traditional pumpkin pie usually features a classic pie crust, or p\u00e2te Bris\u00e9e<\/a>.<\/p>\n

Pumpkin pie bars, on the other hand, can have a few different types of crust. The recipe that I\u2019m sharing in this post features a press-in, graham cracker crust. <\/p>\n

Other pumpkin pie bar recipes feature a shortbread crust. I\u2019ve even seen recipes in this category that call for no crust at all, but that\u2019s where I draw the line: at that point, we\u2019re talking about baked pudding!<\/p>\n

Anyway, recipe distinctions can be a little arbitrary, and the pie vs. pie bar delineation is no exception. But the idea here is that you won\u2019t have to make, chill, and roll pastry prior to making your pumpkin pie filling. <\/p>\n

Instead, you\u2019ll blitz up some graham crackers, mix them with melted butter and sugar, and press them into a square baking pan. <\/p>\n

Which graham crackers are vegan?<\/h2>\n

A few graham crackers on the market are vegan, whereas others have honey, egg, or dairy ingredients. <\/p>\n

I typically keep it simple and use Nabisco Original Grahams, which are vegan, for baking. They\u2019re my go-to not only for these pumpkin pie bars, but also my classic vegan cheesecake<\/a> and no-bake vegan chocolate mousse pie<\/a>.<\/p>\n

Other vegan graham cracker brands include Partake Classic Grahams, Kellogg\u2019s Original Graham\u2019s Crackers, and Kroger\u00ae Original Graham Crackers.<\/p>\n

A faster pumpkin pie filling<\/h2>\n

Usually, I make vegan pumpkin pie with cashew cream<\/a>, which should come as no surprise. Soaked and blended cashews<\/a> are my secret weapon when it comes to creamy consistencies in cooking and baking.<\/p>\n

At any given moment, I\u2019m likely to have a cup or two of cashew cream (not to mention cashew cheese<\/a>, and cashew mayo<\/a>) sitting in my freezer.<\/p>\n

If you don\u2019t have such a stash, however, having cashew cream on hand for baking requires a little forethought. <\/p>\n

For my pumpkin pie bars, I take an even easier route, which is to use vegan cream cheese for creamy texture. <\/p>\n

Store-bought vegan cream cheese is is fast, it\u2019s low stress, and adaptable to various food allergies. For instance, use Tofutti if you\u2019re allergic to almonds or cashews, or Kite Hill if you\u2019re allergic to soy.<\/p>\n

I\u2019ve tested the recipe so far with Tofutti, Kite Hill, and Miyoko\u2019s cream cheese, with good results each time. <\/p>\n

For what it\u2019s worth, for bagels and all of the breakfast things, I have a homemade vegan cream cheese recipe with tofu<\/a> that I love. But I find that store-bought vegan cream cheese is better for baking.<\/p>\n

How to make vegan pumpkin pie bars with graham cracker crust<\/h2>\n

I love a dessert recipe that\u2019s as easy as it is rewarding. <\/p>\n

There are a number of steps required here, and the bars should be chilled overnight or for at least four hours: plan your baking accordingly! However, none of those steps are difficult. <\/p>\n

Step 1: Create a parchment paper sling for your baking dish<\/h3>\n

The first step in this recipe may is to prep your baking pan. It can be hard to remove bars from a square baking pan unless you use a a parchment paper sling. <\/p>\n

King Arthur\u2019s tutorial<\/a> on this process is really helpful. <\/p>\n

The sling will allow you to lift the whole baked good out of the pan, then slice it into individual squares on a flat surface. <\/p>\n

It\u2019s much less messy than trying to cut the big square into smaller squares first, then gingerly remove them, one at a time. <\/p>\n

If you don\u2019t have parchment at home, then you can take your chances with nonstick cooking spray. Cut the squares after chilling and remove them from the pan, one by one. <\/p>\n

But let the buyer beware: I think using a sling is easier and cleaner!<\/p>\n

Step 2: Prepare the graham cracker crust<\/h3>\n

This all comes together with some pulsing in the food processor. The ingredients are graham cracker sheets, vegan butter, and brown sugar, and it can be any vegan butter you like.<\/p>\n

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Before pressing, the graham cracker crust will be crumbly and loose. Use the bottom of a measuring spoon or mason jar to press it down as instructed.<\/figcaption><\/figure>\n

After processing the mixture, press it down firmly in your lined 8-inch \/ 20cm square baking dish. I use the bottom of a measuring cup or mason jar to do this. <\/p>\n

Step 3: Blend the filling<\/h3>\n

The pumpkin pie bar filling comes together easily in a blender. This is a recipe in which appliances do most of the work!<\/p>\n

You\u2019ll be blending up: <\/p>\n