Fall

No-Bake Pumpkin Pie Bars

Author Notes

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

  • Serves 8
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
In This Recipe
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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