These decadent no bake pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free. This post is sponsored by Nature’s Way.
Last week I shared a sweet and savory wild rice stuffing recipe for Thanksgiving, but now it’s time to move on to dessert!
Dessert is the best part about the holidays anyhow, amirite?
Of course pumpkin pie is a quintessential Thanksgiving dessert, but I honestly think no bake versions of pumpkin pie are even better than the baked version. The filling has such a great texture because it is chilled, thick and creamy. I enjoy it so much more than the fluffy custard-like filling that pumpkin pie can sometimes have.
If you’re in the same boat, you will LOVE these no bake pumpkin pie bars! And the whole no bake thing means that you don’t have to deal with the hassle of an oven, which works out perfectly considering most folks have a big ol’ turkey and lots of sides hogging all the oven space on Thanksgiving Day.
As I mentioned, the filling in these no bake pumpkin pie bars is especially rich, thick and creamy, but the best part might be the granola crust.
By using only two ingredients, coconut oil and granola, you can have yourself the perfect crunchy crust that holds together well. I’d personally choose a granola crust over a graham cracker or shortbread crust any day!
As you’ll notice, this recipe doesn’t require any butter for the crust or binders for the filling and that’s because we’re using coconut oil. Coconut oil hardens up when it’s chilled and helps to hold everything together.
Of course the dates and cashew butter also help to thicken up the pumpkin pie filling, but the coconut oil is definitely the saving grace when it comes to keeping the crust together.
I’m sure most of you are fully aware, but coconut oil is great for vegan baking/desserts. I use it all the time! For this recipe I’m teaming up with Nature’s Way and using their organic extra virgin coconut oil which is cold pressed and not refined, deodorized or bleached.
If you’re like me and enjoy getting a few things knocked off your list before Thanksgiving Day, than this recipe is perfect for you as the pumpkin pie bars need a few hours to set up so you’re forced to make them in advance. This allows you to get it out of the way so come Thanksgiving Day you can serve your delicious dessert with minimal effort. Enjoy!
If you make these no bake pumpkin pie bars be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!Print
These decadent no bake pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free.
- 3 cups granola*
- 1 Tablespoon coconut oil
Pumpkin Pie Filling:
- 3 Tablespoons melted coconut oil
- 6 medjool dates, pitted
- 1 cup canned pumpkin or pumpkin puree
- 1/2 cup cashew butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 1/8 teaspoon sea salt
- 1/4 teaspoon cinnamon
- Add granola to a food processor and process until the granola is the size of graham cracker crumbs. Add coconut oil to the food processor and process until mixture is well combined.
- Pour crust mixture into an 8×8 baking dish lined with parchment paper. Use your hands to press the mixture firmly into an even layer along the bottom of the dish. Place dish in the fridge to allow the crust to harden up.
- Wipe out your food processor container, replace blade and add dates to the processor. Process until dates have turned into a sticky paste. A ball might form and this is okay. Just break the ball apart with your hands.
- Add remaining pumpkin filling ingredients to the processor (pumpkin, cashew butter, coconut oil, pumpkin pie spice, vanilla, sea salt and cinnamon). Turn on food processor and blend until mixture is completely combined and smooth. There may be a few specks of the dates visible, but the mixture should be smooth.
- Grab crust from the fridge and pour pumpkin pie filling over it. Use a spoon or spatula to spread the filling evenly.
- Place dish back in the fridge for at least 4-6 hours, but overnight is best. This will give the mixture time to thicken and set up. Once set, remove from the fridge, cut the bars and serve. Top each bar with a dollop of coconut whipped cream for serving if you wish.
- Leftovers can be stored in the fridge for up to 4 days.
*I tested the recipe with 3 different varieties of granola and the crust held together each time. I found the Purely Elizabeth Cranberry Pecan worked best, likely because of the dried fruit in the mixture. If you can use a granola with dried fruit, that might be best! If your crust seems dry and doesn’t seem to be holding together well, add another 1-2 Tablespoons of coconut oil.
**The bars are fabulous on their own, but feel free to spruce them up with a dollop of store-bought or homemade coconut whipped cream.
- Serving Size: 1 bar
- Calories: 291
- Sugar: 15 g
- Fat: 17 g
- Saturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0
Keywords: no bake pumpkin pie bars, vegan, gluten free, no bake, pumpkin, pumpkin pie, thanksgiving, Christmas, holiday
If you make these no bake pumpkin pie bars let me know how it turns out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood + #eatingbirdfood) so that I see it!