Pumpkin Pie Bars with Pecan Crumb Topping

Pumpkin Pie Bar on a plate with whipped cream on top.

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Pumpkin Pie Bars with Pecan Crumb Topping

These pumpkin pie bars are the best way to get your pumpkin pie fix — in snackable form and covered with buttery pecan crumb topping! They're delicious, simple to make, and perfect for everything from fall brunches to holiday dinners to midday treats.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 475kcal

Author: Alissa Saenz

Ingredients

For the Topping

1 cup all-purpose flour
⅓ cup organic brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup vegan butter, chilled
¾ cup chopped pecans

For the Crust

2 cups all-purpose flour
¼ cup organic granulated sugar
½ teaspoon salt
10 tablespoons vegan butter, melted
1 teaspoon vanilla extract

For the Filling

2 (15 ounce/425 gram) cans pumpkin puree
1 cup full-fat coconut milk
⅔ cup organic granulated sugar
⅔ cup organic brown sugar
½ cup cornstarch
1 ½ tablespoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the topping, first stir the flour, sugar, cinnamon, and salt together in a medium bowl. Cut the chilled vegan butter into slices and add it to the bowl, then use a pastry cutter or fork to cut the butter into the flour mixture, until the mixture resembles coarse crumbs. Stir in the pecans. Place the topping in the fridge to chill while you make the crust and filling.
To make the crust, stir together the flour, sugar, and salt in a large mixing bowl. Add the melted vegan butter and vanilla. Stir until a dough forms.
Press the mixture in an even layer into the bottom of a 9 x 13 inch baking pan.
Bake the crust until it's slightly puffy and darkened around the edges, 18 to 20 minutes.
Place the pan on a cooling rack when it comes out of the oven.
While the crust cools, make the filling. Place all of the filling ingredients into a large mixing bowl, then beat them together with an electric mixer at high speed, until blended and creamy, about 1 minute.
Spread the filling evenly over the crust (it's okay if it's still warm).
Sprinkle the topping evenly over the filling.
Bake the bars for about 45 minutes, or until the filling feels partially set but just a touch wobbly in the middle.
Let the bars cool completely. Slice and serve immediately, or chill for later.

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