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Vegan Pumpkin Pie Bars

Vegan Pumpkin Pie Bars

Tatyana
A delicious pumpkin recipe to get you in the spirit of fall without having to roll out dough for a pie.
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Course Dessert
Total Time 1 hour 45 minutes
Servings 12 Bars

Ingredients
  

Base

  • 240 g all-purpose flour
  • 120 g white granulated sugar, make sure it’s vegan
  • 1/8 tsp salt
  • 50 g water
  • 85 g neutral oil

Filling

  • 185 g white granulated sugar
  • 4½ tbsp cornstarch
  • 640 g canned or homemade pumpkin or squash purée , check post for instructions on making it from scratch
  • 190 g plant based milk, room temperature
  • 120 g maple syrup, room temperature
  • 50 g refined coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 1/4 tsp orange zest, optional
  • 1/4 tsp salt
  • 1½ tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp clove
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg

Italian Meringue

  • 100 g white granulated sugar
  • 40 g water
  • 50 g aquafaba
  • 1/8 tsp cream of tartar
  • pinch of salt

Instructions
 

Base

  • Preheat your oven to 180°C/350°F and line a 9x9-inch baking pan with parchment paper, making sure to leave some overhang for easy removal.
  • Whisk together the flour, sugar and salt.
  • Pour the water and oil into the dry ingredients and stir until a dough forms without overmixing.
  • Pat the dough evenly into the lined baking pan, use a flat-bottomed cup to press it down and smooth it out.
  • Bake for 20 to 25 minutes or until lightly golden. Set aside while you make the filling.

Filling

  • Whisk together the sugar and cornstarch until well combined.
  • Then add the rest of the ingredients and whisk together until the mixture is smooth and even.
  • Pour over the base and bake at the same temperature for 40 to 50 minutes.
  • Let it cool completely in the pan at room temperature before putting it in the fridge for at least one hour or until fully set.
  • Once set, using the parchment overhang, pull out the square in one swift motion onto a cutting board.
  • Cut into 12 bars and place them back in the fridge.

Italian Meringue

  • Combine the water and sugar in a small saucepan and place on the stovetop on medium heat.
  • In a stand mixer with the whisk attachment, place the aquafaba, cream of tartar and salt and whisk on medium speed until stiff peaks form.
  • Bring the sugar syrup up to 120°C/248°F, once there, slowly pour it into the whipped aquafaba at high speed being careful to avoid pouring directly onto the whisk to prevent your syrup from ending up on the sides of the bowl instead of inside the aquafaba. Also avoid pouring it directly down the side of the bowl or the syrup will end up at the bottom. Right in between is the sweet spot.
  • Once poured, let the meringue whip on medium to high speed until it has cooled.
  • Scoop into a piping bag with a rose piping tip and pipe onto the bars in a side to side motion.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine. 
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can also top these with any vegan whipped cream you prefer instead of meringue.
  • The orange zest adds a nice brightness to the filling but it’s optional.
  • These will last up to a week in the fridge without topping in a sealed container, but the botton will likely get soggy. It’s best enjoyed the same day it’s made or the next.
  • Make sure the filling ingredients are at room temperature to avoid solidifying the coconut oil.
  • You can replace the spices with 2 tsp of pumpkin pie spice.