{"id":923,"date":"2020-09-27T15:14:41","date_gmt":"2020-09-27T15:14:41","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=923"},"modified":"2021-08-11T16:26:27","modified_gmt":"2021-08-11T20:26:27","slug":"vegan-pumpkin-pie-bars","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-pumpkin-pie-bars\/","title":{"rendered":"Vegan Pumpkin Pie Bars"},"content":{"rendered":"\n


Pumpkin\/squash season is upon us and instead of making pumpkin pie, I thought I\u2019d make something a bit simpler. Enter vegan pumpkin pie bars. Basically pumpkin pie but in bar form so there\u2019s no need to roll out any dough! And if it\u2019s an actual pumpkin pie you want, you can use the same recipe and bake it in a pie pan. Either way, it\u2019ll count as one of your vegetable portions for the day if you ask me. If a pumpkin dessert isn\u2019t your cup of tea, you can make these spiced banana crumb muffins<\/a> instead to get in the spirit of fall.<\/p>\n\n\n\n

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How to make vegan pumpkin pie bars<\/strong><\/h2>\n\n\n\n
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As I said , this recipe is pretty simple. But if you want to make it even easier on yourself, you can use canned pumpkin pur\u00e9e. Not canned pumpkin pie filling, those are already sweetened and spiced and will throw off the recipe ratio. <\/p>\n\n\n\n

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You can also make pumpkin or butternut squash pur\u00e9e from scratch as I did. It\u2019s easier to make than you might think! And if you\u2019re using butternut squash, it lends a nicer flavour to the filling, in my opinion. But it\u2019s delicious either way.<\/p>\n\n\n\n

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Simply preheat your oven to 190C\/375F and cut your pumpkin or squash lengthwise. Then lightly oil the cut sides with any neutral oil and place both pieces oil side down on a baking sheet lined with parchment, aluminium or a silicone mat. Bake for 45 to 55 minutes or until a fork goes through easily when you pierce the thickest part. Let it cool completely on the sheet until manipulable. Then scoop out the flesh with a spoon and blend it in a food processor or high-powered blender. Try not to add any water, just scrape often until you get a smooth pur\u00e9e.<\/p>\n\n\n\n

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As for the filling itself, all you have to do is whisk all the ingredients together until you have a smooth mixture. Doesn\u2019t get much easier than that! Same goes for the dough. You do need to bake the base completely before adding the filling though, or you\u2019ll end up with a soggy bottom since the filling is high in moisture.<\/p>\n\n\n\n

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The hardest part of this recipe is the wait. Once it\u2019s all baked, you need to let it cool completely before putting it in the fridge for a few hours. If you put it in the fridge while it\u2019s still warm, condensation will form on the top. And if you try slicing it without fridge time, it won\u2019t have set enough and you\u2019ll end up with a soupy mess. So trust me, the wait is important and worth it. And when you pull it out of the pan, do it with confidence and in one clean motion to avoid destroying it. I learned that the hard way.<\/p>\n\n\n\n

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The topping<\/strong><\/h2>\n\n\n\n
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I know the traditional thing to do would be to top these vegan pumpkin pie bars with \u201cwhipped cream\u201d. But I thought meringue would be even better. A fluffy marshmallow-like topping with pumpkin pie bars? *Chef\u2019s kiss*. Yes, sign me up.<\/p>\n\n\n\n

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I made a vegan italian meringue because it\u2019s more stable for piping than vegan french meringue. So instead of slowly sprinkling in the sugar to the aquafaba (chickpea water), it\u2019s a hot sugar syrup that\u2019s poured into it while whisking on high speed. A stand mixer is ideal for this, unless you have someone willing to pour the syrup while you whisk with a hand mixer. Just be sure to use a high bowl to avoid hot sugar splattering on you. <\/p>\n\n\n\n

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You can also just top these bars with any vegan whipped cream you like if you don\u2019t want meringue. Either way, only put the topping on when you\u2019re ready to serve, because it won\u2019t hold up well in the fridge if made in advance. <\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Pumpkin Pie Bars<\/h2>\n
<\/div>\nTatyana<\/span>\n
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A delicious pumpkin recipe to get you in the spirit of fall without having to roll out dough for a pie.<\/span><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>12<\/span> Bars<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Base<\/h4>