These Pumpkin Pie Crumb Bars are made with an oatmeal crust & crumble with a creamy pumpkin pie filling! You’ll go nuts for these gluten-free, refined sugar-free and vegan pumpkin pie bars.
Want to hear something crazy? I’ve been blogging for over seven years now. That’s a really long time to keep coming up with new ideas without burning out or succumbing to boredom. One of my main motivators, besides all of you lovely readers, is the friends I’ve made along the way.
Any blogger will tell you: having a group of blogging friends, even if they’re ones you’ve never met in person, is what can keep you sane and motivated when it gets hard or frustrating. You see, blogging isn’t just making and photographing recipes. There’s all the back-end junk that’s hard and confusing, but so necessary.
I’ve been in a Facebook group with some amazing blogger ladies for a few years now, and so much of the time, they’re my blogging support system. When I didn’t know how to set-up my site as HTTPS:// or my email subscriptions weren’t going through, they’re the first people I turn to for advice or to test things for me.
But besides the blogging stuff, we’ve become friends who share in each other’s triumphs (blogging or otherwise) and despairs, and are always there to support one another. I had the pleasure of meeting a bunch of the ladies in the group last year. They are all just as fantastic in real life as they are online (no surprise there). So, when three of them got pregnant within about 2 months of each other, a baby shower had to be planned to celebrate their new little ones!
Ashley of The Recipe Rebel, Denise from Sweet Peas & Saffron (the meal prep queen!), and Kristine of Kristine’s Kitchen are all expecting new little pumpkins this Fall, so we got together to throw them a Fall-themed bash, full of delicious pumpkin and spiced treats. Ladies, I’m SO excited for you all and can’t wait to see photos of the newest additions to your family. You all are amazing mothers. Your little ones must be so excited to have a new sibling on the way. I wish we were having this in person so I could give each of you a big, congratulatory hug!!!
I wish this was happening in person so I can eat all the fantastic goodies being made for this baby shower! Instead, I’ve got them all listed down below, right beneath the recipe, so you can see all the other delicious treats being made. But now, let’s talk about my contribution…
Let’s talk Pumpkin Pie Crumb Bars!
These are a truly great way to kick off pumpkin season here on Bakerita if I do say so myself. They’re easy to make, and even easier to eat, with a crust that doubles as a crumble topping so you don’t have to dirty too many bowls. #winning
The oatmeal crust and crumble provide a crunchy bite to the bars. They also aren’t too sweet like some crusts can tend to be. We add rolled oats for texture and pecans for a bit of extra crunch. The filling is the real star of the show, though!
It’s essentially a vegan pumpkin pie filling. We make it with plenty of pumpkin spice so that it is perfectly spiced and so deliciously smooth and creamy. It’s everything I want in a pumpkin pie filling, tucked between layers of crumble. These bars are way more portable and delicious than your average pumpkin pie. In fact, I don’t think anyone would mind seeing these in place of a classic pie at your Thanksgiving feast. This recipe is also gluten-free, refined sugar-free, and vegan!
These Pumpkin Pie Crumb Bars will have you cheering, whether you’re celebrating anything or not! Hope you love them! 😍 Sending Ashley, Denise and Kristine so much love in their last months of pregnancy. I’m wishing I could give you these bars in real life! Make sure to check out everyone else’s contributions below.
It’s pumpkin season! You’ve got to try these spiced treats…
- Paleo Pumpkin Muffins
- Pumpkin Granola (Gluten Free + Vegan)
- Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free)
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Remember to #bakerita if you try the recipe!
Pumpkin Pie Crumb Bars (Gluten Free, Refined Sugar Free + Vegan)
Ingredients
For the crust
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup coconut oil softened
- 2 tablespoons creamy almond butter
- 1/3 cup coconut sugar
- 1 cup gluten-free rolled oats
- ½ cup pecans chopped
For the filling
- 3/4 cup (183 grams) organic pumpkin puree make sure it’s not canned pumpkin pie filling, which is already sweetened and spiced
- 1/2 cup canned coconut milk don’t stir it, and only use the coconut cream on top
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons creamy almond butter
- 2 tablespoons tapioca starch
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1/4 teaspoon allspice
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- While it bakes, make the filling: in a blender, combine all of the ingredients for the filling and blend until fully combined.
- Remove partially baked crust from the oven. Pour on the pumpkin filling. Top with remaining crumb mixture.
- Return to oven and bake for another 30 minutes or until lightly browned on top and a toothpick comes out clean.
- Let cool completely before cutting into 16 squares. Store in an airtight container in the refrigerator.
Check out all the other delicious treats…
Roasted Butternut Squash Falafel Bites by She Likes Food
Maple Walnut Twice Bake Sweet Potatoes by Savory Nothings
Buttermilk Pumpkin Donuts by A Latte Food
Easy Pumpkin Danish by Pumpkin N’ Spice
Mini Pumpkin Cheesecakes by Live Well Bake Often
Mini Apple Crisps by Life Made Sweeter
Spicy Apple-Tomato Salsa by Floating Kitchen
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments
Sarah @Whole and Heavenly Oven says
I would seriously eat that WHOLE towering stack of these bars if someone let me!! Love that crumb topping and pumpkin pie filling so much, Rachel! These are fall goals. :)
Rachel says
Thank you so very much for the love, Sarah!
Dorothy says
Thank you so much for sharing yours and everyone elses recipes (now i have a bunch more folks to follow!). Looking forward to making these pumpkin bars (after wrist heals from surgery :-/
Rachel says
Wishing you a fast and comfortable recovery, Dorothy! Thank you so much for the kind words!
Dorothy says
Still in a wrist brace but was able to knock out these bars… YUM!! Used cashew butter instead of almond butter, date sugar instead of coconut sugar… hubby said “these are addictive”. =)
Rachel says
WOW good job! Your changes sound amazing, so glad they were a hit. Thanks for your feedback, Dorothy.
Liz @ Floating Kitchen says
YAS! I love making (and eating!) pie bars. So much less work than actually pie or making individual cookies. These sound amazing. Love the layers!
Rachel says
Agreeed – can’t be beat! Thanks so much Liz :)
marcie says
I almost made pumpkin pie bars for this shower too but had to take a break from dessert! haha Pie bars are so much easier and I love that these are healthier — there are so many wholesome ingredients in these! They’re so rustic a beautiful!
Rachel says
Thank you so much Marcie! You’ve got to make some before pumpkin season is over :)
Debs says
Absolutely love this recipe Rachel! It’s not so easy to find pumpkin puree in a tin in the UK, so I make my own. I’m gonna need a lot of pumpkins this year!
Rachel says
I hope you’ll give it a try! Thanks Debs :)
ASHLEY - THE RECIPE REBEL says
This is the best twist ever on pumpkin pie! You ladies are the best support system a girl could ever ask for — you definitely keep me as sane as possible in all the chaos!
Rachel says
Aw thanks Ashley!!! Can’t wait to see your newest little one :)
Denise | Sweet Peas & Saffron says
First of all: these bars look INCREDIBLE! I could seriously eat the whole plate (it’s for the baby, he he). Secondly, you ladies have totally made my day…you are the BEST! Thirdly, I don’t know what I would do without you all…would I even be blogging still? I’m so grateful for your friendships and for our group. Thank you, Rachel!
Rachel says
So grateful for you and the group too Denise!! Wishing you all the best with your newest little one :)
Beth @ bethcakes says
These bars look awesome, Rachel! Love your new site design as well!!
Rachel says
Thanks so much Beth!
Izzy @ She Likes Food says
You guys help keep me sane too!! These bars look amazing! I especially love the ice cream and nut butter drizzle on top :)
Rachel says
Thanks so much Izzy! :)
Amanda Raney says
Omg! Can’t wait to try these!
Now, for the coconut cream part, do you just scoop off all the cream from the top of the can?
Rachel says
Hi Amanda, yup, you just measure out the thick creamy part from the top of the can. Enjoy!
Stacey @ Bake.Eat.Repeat. says
I think these bars definitely need to happen here soon – they look amazing! And I know I’ll love anything involving pumpkin pie! :)
Rachel says
I hope you’ll give them a try, Stacey! Thanks for the love!
Laura | Tutti Dolci says
I love these bars – all those crumbs are everything!
Michelle says
These are fantastic!!!
Rachel says
So glad you’re loving them, Michelle! Thanks so much for your feedback.
Sarah says
Hey Rachel! I just made these – so delicious! But the bottom didn’t hold together for me – it just crumbled. Any tips for binding it together better next time?
Rachel says
Hi Sarah, sorry that it didn’t hold well! It important to make sure it’s pressed into the bottom really well and firmly, and it should be beginning to set after the first bake. Next time, you could try baking the bottom a little longer and/or pressing the bottom crust down again firmly once it comes out of the oven. Hope this helps, and enjoy!
haley holland says
I’m allergic to coconut ( I know, how do I vegan w/o coconut oil??) It’s sad but it’s my reality….what you recommend as a substitute?? Plz help!! & Happy almost Thanksgiving!
Rachel says
Hi Haley! Hmm…that’s a tough one. You could use palm shortening or a neutral flavored cooking oil, like avocado oil or vegetable oil. Enjoy!!
haley says
Thanks so much! I know… being a coconut-less vegan is practically an oxymoron!! Do you think I could use silken tofu to replace the coconut cream?? Your help is a godsend this holiday season!! I can’t wait to make these! :-)
Rachel says
Hi Haley, hmm I’ve actually never used silken tofu, but from what I know if it, that should work out just fine! I’d love to hear how it goes for you :)
Wendy Moosman says
Sorry if I missed it, but what is the sauce you’ve used over the icecream & bars??
Rachel says
I actually didn’t include it here, because it was just leftover in my fridge, haha! But it’s a “caramel” sauce made from 1/2 cup cashew butter, 1/3 cup coconut oil, and 1/3 cup maple syrup, all melted and whisked together. That’s all!
Wendy Moosman says
You’re awesome! Thanks!!! Happy Thanksgiving!
Christina says
Yum! I want to make these butmy husband has an almond allergy (in addition to gluten and dairy!!). Any recommendations to replace the almond flour and butter?
Rachel says
For the almond butter, you can definitely sub a different nut butter like cashew butter. For the almond flour, you can use another nut flour, like cashew flour, or try using oat flour or a GF flour blend. Hope this helps!
Melissa says
Hi Rachel.
Can I use arrowroot starch instead of tapioca?
Rachel says
Yup, that should be fine! Enjoy!
Hazel says
Hi! Can the coconut sugar be replaced with maple syrup? And any substitution for the coconut cream? Thanks.
Rachel says
Hi Hazel, unfortunately, that will change the texture and make it too wet – you’d need to add more flour but since the recipe was not developed that way, I don’t know how much you’d need to add. You could try adding another dairy-free milk in place of the coconut cream, but those are all much thinner than coconut cream so you’d add to want a little bit less.
Kat says
I actually made these last night and am delighted with them! They were super easy to make and quite tasty. I plan to make them for Thanksgiving because I see them as fool proof and something usually goes wrong when I bake so I can at least be confident that I will have one delicious dessert for my guests. I did make some substitutions… I didn’t have tapioca flour so I used almond flour in the filling instead, and I also didn’t have pecans so I used chopped almonds. I’m a nutritionist and try and make things a tad bit healthier so I cut the sugar back from 1/3 cup to 1/4 cup, and the coconut oil from 1/3 cup to 1/4 cup. I got nervous at one point because the brand of coconut cream I used (whole foods) was all liquidy even though it was full fat, and I was sure it was going to ruin it but it still held together nicely . Thank you!
Rachel says
So thrilled you enjoyed them Kat, and that they worked out well with the substitutions! They are pretty foolproof :) hope they’re a hit on Thanksgiving.
jennifer says
Amazing! I even forgot the almond butter in the filling and they still came out great! These are a hit at my house! Thanks!
Rachel says
So happy to hear that Jennifer!! Thanks so much for your feedback :)
Vittoria says
Another 5-star review to add to the others. We all absolutely loved these! What a great change from the typical pumpkin pie flavour/texture. Spice level was wonderful. I just had the last square 3 days after they were made and it tasted unbelievably good still. Almost like the spices developed even more. Very comforting, very satisfying. Love the slight crunch of the oats and pecans. Great job on this recipe!!!! Oh – only change I made was to use the equivalent amount of pumpkin pie spice mix (homemade – I had made it a few months ago) instead of the individual spices (approx 2 tsp)
Rachel says
So happy to read this, Vittoria! Thank you for the kind review, I appreciate it so much and I’m so happy you and your family enjoyed the bars.
Caroline says
I made these last year and everyone loved them, this year I want to make more but without buying a second pan–so my only option is a 10in cake pan. Has anyone tried doubling the recipe and making it in a cake pan? I feel like it could be good.. let’s see!
Rachel says
Hi Caroline, I haven’t tried that but they might be thick since a 10″ cake pan isn’t quite double the surface area, so you may need to bake a bit longer to get the bars to set. Hope this helps!!
Lai says
Love these! I’ve made these for 2 holiday seasons now and I’m always asked for the recipe. Thank you!!
Rachel says
So happy to hear that, Lai! Glad they’re a hit :D