These Vegan & Gluten-Free Pumpkin Pie Crumb Bars are made with an oatmeal crust & crumble with a creamy pumpkin pie filling! The perfect portable pumpkin pie, made healthier and just as delicious.

Meet your pumpkin dreams come true: pumpkin pie crumb bars! I love all the pumpkin recipes as soon as we get into fall (who doesn’t?!) and these are at the top of the list, along with my pumpkin spice syrup and my all-time favorite baked vegan pumpkin cheesecake.

These bars are just like pumpkin pie, except with an oatmeal crumble topping! They’re portable, so no need to deal with messy slices. Just pick it up and devour. Or, be a little extra like me and top with ice cream before you enjoy.

These pumpkin pie bars are all the things…

  • Crisp, tender crust
  • Creamy pumpkin pie filling
  • Gluten-free & vegan
  • Easy to make and slice
  • Absolutely delicious
  • Perfect for holidays
These Pumpkin Pie Crumb Bars have an oatmeal crust and crumble with a smooth and sweet pumpkin pie filling! You'll go nuts for this gluten-free, refined sugar-free and vegan portable pumpkin pie.

What’s in the oatmeal crust?

I love this crust so much, because it doubles as both a crust and a crumble topping. It gets super crisp and tender, and the flavor is the perfect complement to the creamy pumpkin spice filling. Here’s what you’ll need:

  • Almond Flour: I love the rich, tender texture this provides!
  • Baking Soda & Salt: for lift and flavor.
  • Cinnamon: feel free to sub for pumpkin spice or leave it out if you want less spice.
  • Coconut Oil: helps hold things together. Use refined coconut oil for less coconut flavor.
  • Almond Butter: any nut or seed butter will work. It helps bind the crust and makes it super rich and tender.
  • Coconut Sugar: for sweetness! Any granulated sweetener will work.
  • Oats: I love using gluten-free rolled oats for the best texture. Make sure to seek out GF oats if you’re serving to anyone who is gluten-free.
  • Pecans: I love the extra crunch the nuts add! Pecans are my go-to, but walnuts or almonds work well also.
These Pumpkin Pie Crumb Bars have an oatmeal crust and crumble with a smooth and sweet pumpkin pie filling! You'll go nuts for this gluten-free, refined sugar-free and vegan portable pumpkin pie.

What’s in the pumpkin pie filling?

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. Here’s what you need:

  • Pumpkin Puree: the star! Can’t sub this out :) I like using a thick, canned pumpkin puree. If yours seems thin, you can cook it down slightly over the stove.
  • Canned Coconut Milk: this adds richness, but doesn’t add a ton of coconut flavor.
  • Maple Syrup: for warm, delicious sweetness!
  • Coconut Sugar: if you’re wanting extra sweetness. You can also leave this out.
  • Almond Butter: this adds lots of richness and creaminess to the filling.
  • Tapioca Starch: helps thicken things up. Arrowroot starch or cornstarch also work.
  • Vanilla Extract: for flavor!
  • Pumpkin Pie Spices & Salt: I call for individual amounts of cinnamon, nutmeg, ginger and allspice in the recipe below. You can substitute an equal amount of pumpkin pie spice.
These Pumpkin Pie Crumb Bars have an oatmeal crust and crumble with a smooth and sweet pumpkin pie filling! You'll go nuts for this gluten-free, refined sugar-free and vegan portable pumpkin pie.

How to store pumpkin pie crumb bars:

These will keep super well in the refrigerator for up to a week. Store in an airtight container so they don’t dry out.

If you’d like to freeze them, place in an airtight container (separate any layers with parchment so they don’t stick together) and freeze for up to 6 months. Let thaw in the fridge or at room temperature before serving.

It’s pumpkin season! You’ve got to try these spiced treats…

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These Pumpkin Pie Crumb Bars have an oatmeal crust and crumble with a smooth and sweet pumpkin pie filling! You'll go nuts for this gluten-free, refined sugar-free and vegan portable pumpkin pie.

Gluten-Free & Vegan Pumpkin Pie Crumb Bars

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Pumpkin Pie Crumb Bars have an oatmeal crust and crumble with a smooth and sweet pumpkin pie filling! You’ll go nuts for this gluten-free, refined sugar-free and vegan portable pumpkin pie.


Ingredients

Scale

For the crust

For the filling

  • ¾ cup (183 grams) organic pumpkin puree, make sure it’s not canned pumpkin pie filling, which is already sweetened and spiced
  • ½ 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 starcharrowroot starch or cornstarch work as well
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon allspice

Instructions

  1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
  2. In large bowl, combine all crust ingredients; mix at low speed until crumbly but combined.
  3. 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.
  4. While it bakes, make the filling: in a blender, combine all of the ingredients for the filling and blend until fully combined.
  5. Remove partially baked crust from the oven. Pour on the pumpkin filling. Top with remaining crumb mixture.
  6. Return to oven and bake for another 30 minutes or until lightly browned on top and a toothpick comes out clean.
  7. Let cool completely before cutting into 16 squares. Store in an airtight container in the refrigerator.


Keywords: pumpkin pie, crumb bars, gluten-free, vegan

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