Fall

No-Bake Pumpkin Pie Bars

by:
October 27, 2014
4
7 Ratings
No-Bake Pumpkin Pie Bars
  • Serves 8
Author Notes

Easy to make, healthy, and delicious! And gluten-free and vegan. —Alison Marras {Food by Mars}

What You'll Need
Ingredients
  • Crust
  • 3/4 cup raw almonds
  • 1/4 cup pecans
  • 5 large, sliced medjool dates (pits removed)
  • 2 teaspoons maple syrup
  • Filling
  • 15 ounces pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • Coconut cream scooped off of a coconut milk can (refrigerate overnight and only take the cream that separates at the top, do not take the liquid… save it for a smoothie!)
  • 3 teaspoons maple syrup
  • 1/4 cup almond butter
  • Toppings: Chopped pecans and dairy-free chocolate chips
Directions
  1. Place parchment paper in a loaf pan or pie tin.
  2. Mix all crust ingredients in a blender or food processor until ground and press into the pan in a layer.
  3. Refrigerate the crust while you make the filling.
  4. Blend all filling ingredients together and pour it over the chilled crust, spread evenly and pour toppings as desired.
  5. Freeze for a couple of hours or overnight and defrost for a few minutes before serving (or if using a pie tin, you can simply refrigerate for a chilled raw pie). Top as you like.
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  • Debbie
    Debbie
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    suziqcu
  • SFAlberta
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9 Reviews

Debbie
Debbie January 9, 2023
Love this recipe! The only change I would make is to add a little salt, perhaps 1/4 tsp to the crust and filling.
 
suziqcu
suziqcu July 1, 2018
How much coconut cream?
 
alana
alana February 14, 2018
this was horrible
 
sue J.
sue J. July 27, 2017
the no bake pumpkin pie bars just look so good that they would just melt in your mouth i love sweet treats all the time i could just eat me some of those pumpkin pie bars right now
 
SFAlberta
SFAlberta November 26, 2015
Just made this. Really happy that it's not overly sweet. Looking forward to trying it in a couple hours
 
Carol S.
Carol S. November 11, 2016
Would you make this again?
 
judy
judy November 23, 2015
Looks good. But pumpkin cream is very greasy to eat cold. I think one could also use cream cheese.
 
Paul R.
Paul R. November 25, 2015
coconut cream
 
judy
judy November 25, 2015
paul-you're right!