Vegan Pumpkin Pie Pecan Bars
Try this Vegan Pumpkin Pie Pecan Bars recipe, or contribute your own.
Try this Vegan Pumpkin Pie Pecan Bars recipe, or contribute your own.
- 2 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 2 tbsp. powdered sugar
- 1 tsp. cinnamon
- 2 tbsp. cornstarch
- 1/4 tsp. ground ginger
- 1/3 upsugar
- 1/2 tsp. kosher salt
- 3 cups raw pecans divided
- 5 tbsp. light brown sugar
- 5 tbsp. non-dairy butter cubed (i like earth balance brand)
- 1 15 oz. can or carton pumpkin puree
- 1/4 cup 100% pure maple syrup
- 1 can full-fat canned coconut milk divided (see note)
- 2 tbsp. non-dairy milk
- 2.5 tsp. cinnamon divided
- 1 tbsp. bourbon (optional)
- Carbohydrate 6.43285 g
- Cholesterol 0 mg
- Fat 19.6144916666667 g
- Fiber 2.6160001039505 g
- Protein 2.498825 g
- Saturated Fat 1.68458333333333 g
- Serving Size 1 1 Serving (30g)
- Sodium 0.0266666666666667 mg
- Sugar 3.8168498960495 g
- Trans Fat 0.919634166666663 g
- Calories 199 calories
Step-by-step
- Preheat oven to 350° F.
- Place 2½ cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.
- Add butter and pulse until mixture is finely ground and resembles wet sand.
- Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan.
- Bake 8-10 minutes until lightly colored and fragrant.
- Set aside until ready to fill.
- In a small bowl, whisk the cornstarch into the maple syrup until combined.
- Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, ½ cup coconut cream (see note), milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.
- Puree until smooth.
- Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
- When done, remove the pumpkin bars from the oven and let cool on the counter.
- Place in the fridge for at least 8 hours.
- Before serving, make the whipped cream: place the remaining coconut cream in either a stand mixer or large bowl with the remaining tsp. cinnamon, powdered sugar, and bourbon (if using).
- Whip until fluffy.
- Finely chop the remaining pecans.
- Serve squares with a dollop of cinnamon cream and pecans.
My Unexpectedly Delicious Vegan Pumpkin Pie Pecan Bars Adventure
As a busy working mom, finding time for anything beyond work and family feels like a luxury. Baking? That's usually relegated to a distant dream, something I only see on Pinterest while scrolling through endless recipes during my lunch break. But last week, something shifted. I was craving something comforting, something autumnal, something…pecan-y. And so, my adventure with vegan pumpkin pie pecan bars began. I'd never considered a vegan dessert before, mostly because I envisioned something bland and lacking that rich, buttery taste I adore. I was incredibly wrong.
The recipe itself was surprisingly simple. It called for ingredients I usually had on hand – pecans, pumpkin puree, maple syrup, coconut milk – a testament to how straightforward and approachable vegan baking can be. I initially hesitated over the non-dairy butter, but decided to give it a try. The result? A crumbly, buttery pecan base that melted in my mouth. The pumpkin filling was unbelievably smooth and creamy. It wasn’t overly sweet, but had a delightful balance of spices that perfectly complemented the nutty crust. The whole thing came together beautifully, and the aroma that filled my kitchen while baking was pure autumn magic.
My family, normally skeptical of anything labeled “vegan,” devoured the bars. My husband, a self-proclaimed dessert snob, even went back for seconds (and then thirds). The kids, always eager for anything sweet, declared them the best dessert ever. Who knew vegan could taste so incredibly decadent? This unexpected success has ignited a newfound passion in me. Not only did I manage to create a delicious treat that even my family loved, but I also stumbled upon a new, healthy(ish), and surprisingly easy way to satisfy my sweet tooth without compromising my values.
This simple recipe has opened up a world of possibilities. I'm already brainstorming variations – maybe a chocolate swirl, or a sprinkle of sea salt on top. Perhaps a variation with different types of nuts, or the addition of dried cranberries for a festive twist. The possibilities are endless, and the best part? I can experiment without feeling guilty. This experience has made me realize that vegan baking isn't some intimidating, far-off concept. It's accessible, adaptable, and incredibly rewarding. The feeling of creating something delicious and wholesome from scratch is incredibly satisfying, and the smiles on my family's faces make it all worthwhile. This might just be the start of my vegan baking journey, and I can't wait to see where it takes me.
The time spent in the kitchen, away from the usual chaos of work and family, was a therapeutic escape. The rhythmic chopping, the satisfying swirl of the food processor, the comforting warmth of the oven – these simple actions transformed into a meditative practice, a mindful escape into a world of aroma and flavor. I discovered that baking isn't just about creating delicious treats; it's about nurturing oneself and connecting with the simple joys of creating something beautiful, one ingredient at a time. And that’s a lesson I’ll carry with me far beyond this particular batch of vegan pumpkin pie pecan bars.
So, my advice to any busy woman out there feeling overwhelmed or stressed – give this recipe a try. It’s a rewarding experience that might surprise you. Who knows? You might even discover a hidden talent, a new passion, or at the very least, a delicious dessert that will make everyone around you happy. And really, isn't that what life is all about? Making memories, sharing moments, and indulging in the simple pleasure of a perfectly baked treat, all wrapped up in the comfort of one's own kitchen.
The beauty of this recipe lies not just in its taste but in its simplicity. The minimal ingredients made it incredibly easy to prepare, even on a busy weeknight. This isn't your grandmother's pumpkin pie, it's a modern, plant-based twist on a classic, proving that healthy and delicious can perfectly coexist. This recipe is my new go-to for gatherings, potlucks, and even just a quiet night in. It's versatile enough to impress even the most discerning palates, and simple enough for even a novice baker to master. It's a testament to the fact that even in the midst of a busy life, we can find time for simple pleasures, moments of creativity, and delicious, wholesome food. And that, my friends, is a recipe for a happy life.
