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Pumpkin Pie Pecan Bars

Helen T. Patterson
Soft, creamy, and perfectly spiced, these Vegan Pumpkin Pie Pecan Bars combine a crunchy pecan crust with a smooth pumpkin filling.
Naturally sweetened and dairy-free, they make a wholesome dessert or snack, ideal for meal prep or special occasions. Top with whipped coconut cream for a rich, indulgent finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Gluten-Free, Vegan
Servings 12 (bars)

Equipment

  • Food processor – 1
  • 8×8-inch baking pan (1)
  • Mixing bowls (2)
  • Whisk (1)

Ingredients
  

Pecan Crust:

  • 2 ½ cups raw pecans
  • 5 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 5 tablespoons non-dairy butter cubed (e.g., Earth Balance)

Pumpkin Pie Filling:

  • 2 tablespoons cornstarch or arrowroot starch
  • ¼ cup pure maple syrup
  • 1 15 oz. can pumpkin puree (not pie filling)
  • ⅓ cup sugar
  • ¼ cup coconut cream or full-fat coconut milk
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Optional Topping:

  • Whipped coconut cream
  • Extra pecans for garnish

Instructions
 

  • Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare your baking pan.
    Use an 8×8-inch pan, and either grease it generously with non-dairy butter or line it with parchment paper.
    Lining with parchment ensures easy removal of the bars later and keeps the crust intact.
    Set the pan aside while you prepare the pecan crust.
  • Make the Pecan Crust: In a food processor, combine 2 ½ cups raw pecans, 5 tablespoons brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
    Pulse the mixture until the pecans are coarsely chopped and the ingredients are well blended.
    The goal is to create a texture that is sandy but still slightly chunky, giving the crust a pleasant crunch.
  • Incorporate Butter into Crust: Add 5 tablespoons of cubed non-dairy butter to the food processor with the chopped pecan mixture.
    Pulse until the mixture resembles wet sand. It should hold together slightly when pressed between your fingers.
    This buttery mixture will form the base of your bars, providing both flavor and structure.
  • Press and Bake Crust: Transfer the pecan mixture into your prepared baking pan.
    Using the back of a spoon or your fingers, press it evenly across the bottom of the pan, forming a compact, even layer.
    Bake the crust in the preheated oven for 8–10 minutes, until it becomes lightly golden and fragrant.
    Watch carefully to avoid burning. Once done, remove from oven and allow to cool slightly while you prepare the pumpkin filling.
  • Prepare Cornstarch Mixture: In a small mixing bowl, whisk together 2 tablespoons cornstarch (or arrowroot starch) with ¼ cup pure maple syrup until fully combined.
    This mixture will help thicken the pumpkin filling, ensuring the bars set properly in the fridge. Set aside for the next step.
  • Make Pumpkin Filling: Without cleaning the food processor from the crust (it’s perfectly fine to reuse), add the following ingredients: 1 (15 oz.) can pumpkin puree, ⅓ cup sugar, ¼ cup coconut cream (or full-fat coconut milk), 2 teaspoons vanilla extract, 1 ½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, Cornstarch and maple syrup mixture.
    Blend all ingredients until smooth and creamy, scraping down the sides of the processor as needed.
    The filling should be thick, velvety, and evenly spiced.
  • Assemble Bars: Pour the pumpkin filling evenly over the baked pecan crust.
    Use a spatula to spread it gently and tap the pan on the counter a few times to even out the layer and remove air bubbles.
    This ensures each bar has a smooth, uniform filling.
  • Bake Pumpkin Bars: Place the assembled pan back into the oven and bake for 40 minutes.
    The filling should be set but slightly soft in the center.
    You can check by gently shaking the pan—there may be a slight jiggle, but it should not be liquid.
    Remove from the oven and let the bars cool to room temperature on a wire rack or countertop.
  • Chill for Best Results: Once cooled, cover the pan loosely with plastic wrap or foil and place it in the refrigerator for at least 2 hours.
    Chilling helps the pumpkin filling fully firm up, making it easier to cut clean squares without the layers separating.
  • Slice and Serve: After chilling, remove the bars from the pan using the parchment overhang (if lined) or carefully loosen edges with a knife.
    Slice into 12 squares using a sharp knife, wiping the blade between cuts for clean edges.
  • Optional Toppings: Before serving, you can add a dollop of whipped coconut cream on top of each bar and sprinkle with extra pecans for added texture and visual appeal.
    This step enhances both flavor and presentation, making the bars look festive and indulgent.
  • Storage Tips: Store the bars in an airtight container in the refrigerator for up to 5 days.
    They also freeze beautifully—wrap each square individually and freeze for up to 2 months.
    Thaw in the fridge or at room temperature before serving.

Notes

  • Use raw pecans for the crust to ensure a rich, natural flavor and satisfying crunch.
  • Full-fat coconut cream is essential for a creamy filling; avoid watery coconut milk, which prevents the bars from setting properly.
  • These bars are naturally sweetened with maple syrup and sugar, but you can adjust the sweetness to taste.
  • Press the crust firmly into the pan—this prevents crumbling when slicing.
  • Chilling the bars before slicing is critical for clean edges and a firm texture.