A creamy pumpkin pie filling on top of a chewy gingerbread oat base – these vegan gingerbread pumpkin pie bars are the perfect combination of fall and holiday flavours. The perfect twist on two holiday favourites.
Looking for a holiday dessert with a twist? This dessert is the perfect combination of gingerbread and pumpkin pie. So if you’re like us and can’t decide which seasonal treat to enjoy this season – why not make both in one!?
This vegan recipe is easy to make which is perfect for the hustle and bustle of the holiday season. But even better, it’s delicious. The oat base has all the great flavour of a gingerbread cookie which pairs perfectly with the classic flavours of a pumpkin pie. The silky smooth pumpkin pie topping is the perfect balance of sweet and spice.
Why you’ll love this recipe:
- Two recipes in one!
- Perfect balance of sweet and spice.
- Can be made ahead of time.
Top tips for making Vegan Gingerbread Pumpkin Pie Bars:
- Adjust seasonings to taste. We’ve made this recipe how we think this recipe should taste, but that doesn’t mean you can’t adjust the seasoning to what you like best.
- Don’t overbake the filling. An overbaked filling can be dry and crack while cooling, we want to avoid this. Bake the pie until the filling is set around the edges but still jiggly in the centre.
- Let the filling set after baking. This is not a dessert you can eat fresh from the oven. It needs time to rest and cool in order to get that perfect silky smooth texture you know from pumpkin pie.
- Store at room temperature. Like pumpkin pie, we store this at room temperature for the best texture. It will stay fresh for up to 3-4 days.
Ingredient Notes:
- All-Purpose Flour – We use the store brand unbleached all-purpose flour, we have not tested this recipe with any other flours.
- Ground Flaxseeds – This part of what holds this recipe together. It can be subtituted with groun chia seeds.
- Old-Fashioned Oats – Any oats should work for this recipe.
- Fancy Molasses – Because of the level of sweetness we recommend fancy molasses which you can get most standard grocery stores.
- Vegan Butter – We use the Becel Plant Based Sticks for this recipe.
- Coconut Milk – The creaminess and flavour that coconut milk adds to this recipe is next level. If you need to substitute you can with soy milk or oat milk.
- Cornstarch – This is part of what gives the pumpkin pie filling it’s structure, don’t skip this.
- Maple Syrup – Any liquid sweetener should work, but we recommend maple syrup.
Other vegan holiday desserts you’ll love:
- Gingerbread Scones with Maple Glaze
- The Best Vegan Pumpkin Pie
- Ginger Molasses Cookies
- Vegan Gingerbread Loaf
- Vegan Pumpkin Coffee Cake
How to make Vegan Gingerbread Pumpkin Pie Bars:
Vegan Gingerbread Pumpkin Pie Bars
A creamy pumpkin pie filling on top of a chewy gingerbread oat base – these vegan gingerbread pumpkin pie bars are the perfect combination of fall and holiday flavours. The perfect twist on two holiday favourites.
Print Pin ItServings: 9 Servings
Ingredients
Gingerbread Base:
- 150 g (1¼ cups) all-purpose flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground cloves
- ¼ tsp salt
- 1 tbsp ground flaxseed
- 75 g (¾ cup) old-fashioned oats
- 80 g (¼ cup) fancy molasses
- 50 g (¼ cup) granulated sugar
- 150 g (⅔ cup) vegan butter melted
Pumpkin Pie Filling:
- 400 g (1¾ cup) pumpkin puree
- 240 mL (1 cup) coconut milk
- 100 g (½ cup) brown sugar
- 32 g (¼ cup) cornstarch
- 60 mL (¼ cup) maple syrup
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- 1 tsp cloves
- 1 pinch cardamom
- 14 g (2 tbsp) ground flax seed
- pinch salt
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Gingerbread Base:
- Mix all-purpose flour, spices, salt, ground flaxseed, and rolled oats in a large bowl. Stir in the melted butter, molasses, and sugar – the mixture should look like wet sand.
- Press the mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to press it as firmly as you can.
- Pre-bake the crust for 12 minutes while you prepare the filling.
Pumpkin Pie Filling:
- Using a stand mixer with the whisk attachment or a handheld whisk beat all the filling ingredients together in a large bowl until smooth. Pour into the par-baked crust.
Bake:
- Bake for 40–50 minutes or until the centre is no longer jiggly. Remove the baked bars from the oven and set on a wire rack to cool completely.
- Cover with cling wrap and place the bars in the refrigerator for at least 1 hour to set. If you can let them set longer that’s even better. Remove chilled bars from the pan using the overhang on the sides and cut into squares to serve.
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