Pumpkin Pie Bars – Dairy-Free & Egg-Free

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Pumpkin Pie Bars - Dairy/Egg-Free!

So it’s mid-October already, and I figured I needed to get this Pumpkin Pie Bars recipe up.

This recipe is very similar to my Pumpkin Fudge; however, it makes a larger quantity and has a slightly different taste and texture since you are heating it up more. But we still think it tastes absolutely delicious. I would really love it if you tried it out – I think you would too. My husband calls these “Magic Bars” – yes, folks, I can assure you they WILL disappear, just like magic.

Here’s what’s unique about the recipe: yes, the taste and texture remind you of a mix between a pumpkin pie and pumpkin cheesecake (two birds, one stone, right?) – but it is completely free of any dairy or egg. This means that my children can finally have that pumpkin pie experience! And cheesecake too.

And that makes this mama very, very happy.

This is a simple recipe, as are all of my recipes. If you have a high-powered blender, then you’re in luck, because the whole thing can be made with one. Technically, you will have to bake the graham cracker crust, but I still consider this a no-bake recipe. If you want to skip the graham cracker crust, feel free to! You will still end up with delicious pumpkin pie bars.

Or, if you have another pie crust you prefer to make or buy, by all means, substitute with what works for you. I can’t vouch for any changes made to my original recipe, but still feel free to make it all your own.

These pumpkin pie bars need to be kept cold. Don’t go warming these up in the microwave or anything, you’ll melt them and end up with a totally different experience. If you have some dairy- and egg-free whipping cream, I bet it would taste out of this world on top of these bars. Just do your thing.

Let’s get started!

 

Pumpkin Pie Bars – Dairy-Free & Egg-Free

 

Graham Cracker Crust

Ingredients:

  • 1 package graham crackers (most contain 9 crackers) (where to find graham crackers) ~ be aware, if you are using an organic brand, your crackers might be sized smaller than the conventional graham crackers; you might need to add another.
  • 1/3 cup sucanat, sugar, turbinado, coconut sugar or preferred granulated sweetener (where to buy sucanat)
  • 6 tablespoons melted coconut oil (where to find coconut oil)
  • If your graham crackers don’t already contain cinnamon, you can add 1/4 teaspoon cinnamon. Skip it if they do. (where to find cinnamon)

 

Instructions:

If you are using a high-powered blender, this is really easy. (where to buy high powered blenders) You can just pour all the ingredients into your blender and blend away until thoroughly mixed.

Be sure to use your tamper to move everything around. The blender will heat up the mixture, but that is okay. They will be quite liquefied when you finish.

If you are not using a blender, you can roll the crackers by themselves in a gallon-sized baggie with a rolling pin to crush them. Then combine with oil and sugar until blended. I bet this would help you stir.

Pour into a greased 9″ square pan and bake at 375 degrees for 10 minutes. Here’s how mine turns out, just for reference. The bubbles are from the speedy blending.

Dairy-Free, Egg-Free Pumpkin Pie bars!!

Pumpkin Filling

Ingredients:

 Instructions:

Combine all ingredients in medium saucepan or pot. Heat on low, stirring constantly, until everything is good and heated through. Maybe 3-5 minutes.

Or, if you prefer to use your high-powered blender, put all ingredients into your blender and blend for several minutes, until thoroughly mixed. This will heat the mixture as well. Be sure, again, to use your tamper to help you blend.

Pour on top of your crust, or if you’re not using a crust, pour into a greased 9″ square pan. You can also use a pie pan. Put in the fridge to chill, about 2 hours. I have to confess, I never can wait that long and always end up moving them to the freezer to solidify. 😉

What’s great about this recipe is that you can cover the dish and freeze ahead of time for when you need it.

And there you have it. I hope you are enjoying the comforts of this fall season and it’s your best one yet.

Here’s everything in recipe card format so you can easily print it:

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Pumpkin Pie Bars - Dairy/Egg-Free!

Pumpkin Pie Bars – Dairy-Free & Egg-Free


  • Author: Danielle @ It’s a Love/Love Thing

Description

Delicious allergen-friendly pumpkin pie bars – a family favorite.


Ingredients

Units Scale

Graham Cracker Crust

  • 1 package graham crackers (most contain 9 crackers)~ be aware, if you are using an organic brand, your crackers might be sized smaller than the conventional graham crackers.
  • 1/3 cup sucanat, sugar, turbinado, coconut sugar, or preferred granulated sweetener
  • 6 tablespoons melted coconut oil
  • If your graham crackers don’t already contain cinnamon, you can add 1/4 teaspoon cinnamon. Skip it if they do.

Pumpkin Filling

  • 1 1/2 cup pumpkin puree. If using homemade, use 1 1/3 cup.
  • 1 cup coconut butter ~ it is really, really easy to make your own, it tastes better, and it’s cheaper – here’s a tutorial.
  • 1/2 cup maple syrup ~ You can sub with your favorite sweetener, but it will change the final texture and I am not sure how that will turn out. The maple syrup adds a little maple flavor and necessary moisture to the bars. You might want to add a little bit of water or milk if you are going to use a granulated sweetener. Also, raw honey is an option as well, and also GAPS-legal.
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ginger

Instructions

Graham Cracker Crust

  1.  Pour all the ingredients into your blender and blend away until thoroughly mixed. If you are not using a blender, you can roll the crackers by themselves in a gallon-sized baggie with a rolling pin to crush them. Then combine with oil and sugar until blended.
  2. Pour into a greased 9″ square pan and bake at 375 degrees for 10 minutes.

Pumpkin Filling

  1. Combine all ingredients in medium saucepan or pot.
  2. Heat on low, stirring constantly, until everything is good and heated through. Maybe 3-5 minutes.  Or, if you prefer to use your high-powered blender, put all ingredients into your blender and blend for several minutes, until thoroughly mixed. This will heat the mixture as well. Be sure, again, to use your tamper to help you blend.
  3. Pour on top of your crust, or if you’re not using a crust, pour into a greased 9″ square pan. You can also use a pie pan.
  4. Put in the fridge to chill, about 2 hours.

Notes

You can cover the dish and freeze ahead of time for when you need it.

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Pumpkin Pie Bars! Dairy and Egg Free - a family favorite!

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15 thoughts on “Pumpkin Pie Bars – Dairy-Free & Egg-Free”

  1. I’m looking forward to your coconut butter tutorial. It’s the one thing that I don’t have on hand. Pumpkin Pie Bars sound so delicious! Easier than pie too!

    Reply
    • Thanks Julia!! I hope to get the tutorial up next week. . . They are my favorite recipe. I guess it’s the crust, it just tastes so decadent all put together. I’m new at creating recipes like this so a success is pleasing! You know? And yes, it is way easier than a pumpkin pie or a pumpkin cheesecake! Yay for that!

      Reply
  2. I made these a couple days ago and they are AMAZING!!!! I used a roasted sugar pumkin that I puréed and froze last year. I doubled the graham recipe and omitted the cinnamon in the pumkin filling. I used 2 cups of roasted pumkin, 1 1/3 cup of coconut butter, 3/4 cup maple syrup, dash of vanilla, and fresh grated nutmeg, salt. Poured it into a 9×13 pan. I’m salivating just writing about this recipe. I don’t know how long that cinderella pumkin on my counter will last much longer……..mmmmmmmmmmmmmmm

    Reply
    • Vanessa, thanks for trying these pumpkin pie bars! And thanks for sharing your personal way of making them. I’m soooo glad you loved them! Is a sugar pumpkin the same as a baking pumpkin? The nutmeg sounds like a great addition, too. 🙂

      Reply
  3. Is there an alternative to coconut butter? We are dairy free, nut free (including coconut) so our butter alternative is country crock, palm oil shortening or lard.

    Reply

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