Pumpkin Pie Bars Recipe

Graham cracker crumbs: These form the base of the crust, providing a sweet and crunchy foundation for the bars.

Coconut oil: Used to bind the graham cracker crumbs together, adding a subtle coconut flavor.

Maple syrup: A natural sweetener that adds depth and richness to both the crust and the filling.

Pumpkin puree: The star ingredient, giving the bars their distinctive pumpkin flavor and creamy texture.

Full-fat coconut milk: Adds creaminess and richness to the filling, complementing the pumpkin puree.

Cornstarch: Helps to thicken the filling, ensuring it sets properly.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Pumpkin pie spice: A blend of spices like cinnamon, nutmeg, and cloves that gives the filling its warm, autumnal flavor.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

When pressing the graham cracker crumbs mixture into the baking dish to form the crust, use the bottom of a flat measuring cup or a glass to ensure an even and compact layer. This will help the crust hold together better and provide a sturdy base for the pumpkin pie filling.

• graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits provide a similar texture and slightly sweet flavor, making them a good alternative for the crust.

• coconut oil - Substitute with vegan butter: Vegan butter can provide a similar fat content and richness, helping to bind the crust together.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and natural sweetness, making it a good alternative for pumpkin puree.

• full-fat coconut milk - Substitute with cashew cream: Cashew cream provides a rich and creamy texture similar to full-fat coconut milk, making it a good substitute.

• maple syrup - Substitute with brown rice syrup: Brown rice syrup has a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties, making it a good alternative to cornstarch.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a unique twist to the recipe.

• pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Using individual spices allows you to customize the flavor profile while still achieving the warm, spiced taste.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile, enhancing the overall flavor.

• Allow the pumpkin pie bars to cool completely at room temperature before storing. This ensures the filling sets properly and prevents condensation from forming, which can make the crust soggy.

• Once cooled, cut the bars into individual servings. This makes it easier to grab a piece whenever you want without having to thaw the entire batch.

• For short-term storage, place the bars in an airtight container. Layer them with parchment paper in between to prevent sticking. Store in the refrigerator for up to 5 days.

• If you plan to keep the pumpkin pie bars for a longer period, freezing is a great option. Wrap each bar individually in plastic wrap to maintain freshness and prevent freezer burn.

• After wrapping, place the individually wrapped bars in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When you're ready to enjoy a frozen bar, transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture and flavor.

• For a quicker option, you can also let the bars sit at room temperature for about 1-2 hours until they are thawed. However, avoid using the microwave as it can alter the texture of the pumpkin pie filling.

• To serve, you can enjoy the bars as they are, or for an extra touch, top them with a dollop of coconut whipped cream or a sprinkle of cinnamon.

• Always ensure the bars are stored in a cool, dry place away from direct sunlight to maintain their quality and flavor.

• Preheat your oven to 300°F (150°C). Place the pumpkin pie bars on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, place the pumpkin pie bars on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.

• For a quick stovetop method, use a non-stick skillet over low heat. Place the pumpkin pie bars in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 300°F (150°C). Place the pumpkin pie bars in the air fryer basket, ensuring they are not touching each other. Heat for about 5-7 minutes, checking halfway through to prevent overcooking.

• Oven: Used to bake the pumpkin pie bars at a consistent temperature of 350°F (175°C).

• Baking dish: The container where the crust and filling are layered and baked.

• Mixing bowl: Used to combine the graham cracker crumbs, melted coconut oil, and maple syrup for the crust.

• Mixing bowl: Another bowl is needed to whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and salt for the filling.

• Whisk: Essential for blending the filling ingredients until smooth.

• Measuring cups: Used to measure out the graham cracker crumbs, coconut oil, maple syrup, pumpkin puree, coconut milk, and cornstarch accurately.

• Measuring spoons: Necessary for measuring the vanilla extract, pumpkin pie spice, and salt.

• Spatula: Helps to spread the filling evenly over the crust in the baking dish.

• Knife: Used to slice the cooled pumpkin pie bars into individual servings.

• Cooling rack: Allows the baked bars to cool evenly before slicing.

Prepare the crust ahead: Mix the graham cracker crumbs, coconut oil, and maple syrup the night before and store in the fridge.

Use canned pumpkin: Opt for pumpkin puree instead of fresh pumpkin to save time on peeling and cooking.

Pre-measure ingredients: Measure out the coconut milk, cornstarch, and spices in advance to streamline the process.

Line the baking dish: Use parchment paper to line the dish for easy removal and less cleanup.

Cool quickly: Place the baked bars in the fridge to cool faster before slicing.