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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
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.
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.
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…
- Paleo Pumpkin Muffins
- Pumpkin Granola (Gluten Free + Vegan)
- Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free)
- Vegan Pumpkin Oatmeal Cookies
- Creamy Baked Vegan Pumpkin Cheesecake
Gluten-Free & Vegan Pumpkin Pie Crumb Bars
Ingredients
For the crust
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil, softened
- 2 tablespoons creamy almond butter
- ⅓ cup coconut sugar
- 1 cup gluten-free rolled oats
- ½ cup pecans, chopped
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 starch, arrowroot 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
Equipment
Instructions
- Preheat oven to 350°F. Line an 8×8-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.
I love pumpkins. Thanks for this pumpkin pie recipe.
So glad you’re loving it!
Thank you for sharing such a nice recipe! It’s hard to find canned coconut milk where I live but I get the idea you only use the top solid, cream part. All I can find is boxed coconut milk, fluid… :/ Do you have any idea what I can do about it? Thank you!
Hi Kim! Hmm…I can’t guarantee how it will work, but the recipe should be okay if you use regular coconut milk. The cream just adds a little extra creaminess, but milk should still work. I hope this helps!
I tried this recipe and tastes amazing. It is a must tryyyy. Best pumpkin pecan bars ever.
So glad you’re loving them!!
This recipe is amazing!! I made these bars for a Halloween gathering yesterday and everyone loved them. I reduced the maple syrup and coconut sugar by 1/2 and they were still delicious. I’ll be making these again for sure. Thank you :-).
So glad they were a hit! Thanks for the feedback, Melissa.
Both the coconut oil and coconut sugar are coming up blank for how many cups to use. Thanks!
Fixed it! Having an issue with the recipe card here, working on a sitewide fix but it should work for this recipe now.
These bars were wonderful! Each friend that I shared some with loved them and it was great eaten solo or with some dairy free or regular ice cream on top! Next time I would love to make some coconut cream whipped topping as I’m sure that would be fabulous!!! Thank you for a great recipe–so glad I found it via Pinterest!
So glad they were a hit!!
I just made these and they came out amazing! How long do they last in the fridge for if kept in an airtight container?
Thye should keep for about 5 days to a week in an airtight container in the fridge which is where I’d recommend storing them! :)
These were delicious! I absolutely loved them. I ended up doubling the filling because I wanted them to be more substantial and it came out like a cross between pumpkin pie and a crumble so it was perfect for me!
Fabulous!! So glad you’re loving them, ML. Sounds like a delicious adjustment!
If I wanted to replace the coconut oil with butter, would I do .46 cups of butter and not .33? Also could I substitute honey or the maple syrup? And how much granulated cane sugar for coconut sugar? I’m not vegan just DF so I thought I’d ask! Thank you — looks delicious :)
Hi Lou, you’ll use the same amount of butter as you would coconut oil. You can definitely sub honey for maple syrup, and granulated sugar (or brown sugar) is fine in place of coconut sugar. Enjoy!!