No Bake Pumpkin Pie Bars

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.

These decadent pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free.

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?

These decadent pumpkin pie bars pair a crunchy granola crust with a creamy, thick pumpkin filling with coconut oil and cashew butter. Vegan & gluten-free.

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.

Vegan and Gluten-Free No Bake Pumpkin Pie Bars

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 three ingredients, coconut oil, dates 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!

No Bake Pumpkin Pie Bars

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!

Pumpkin Pie Bars 2

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!

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Pumpkin pie bar with a bite taken out of it on a white plate.

No Bake Pumpkin Pie Bars


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12

Description

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.


Ingredients

Granola Crust:

  • 3 cups granola*
  • 2 Tablespoons solid coconut oil
  • 10 pitted medjool dates

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
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt

Instructions

  1. Add granola to a food processor and process until the granola is the size of graham cracker crumbs. Add coconut oil and dates to the food processor and process until mixture is well combined and sticking together.
  2. 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.
  3. 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.
  4. 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.
  5. Grab crust from the fridge and pour pumpkin pie filling over it. Use a spoon or spatula to spread the filling evenly.
  6. 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.
  7. Leftovers can be stored in the fridge for up to 4 days.

Notes

  • I tested the recipe with 3 different varieties of granola and the crust held together each time. I found the Purely Elizabeth granola worked 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.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 291
  • Sugar: 15g
  • Fat: 17g
  • Saturated Fat: 6g
  • Carbohydrates: 30g
  • Fiber: g
  • Protein: 7g
  • Cholesterol: 0

Keywords: no bake pumpkin pie bars

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!

No Bake Pumpkin Pie Bars

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    34 comments
    1. Erica
      October 26, 2020 AT 11:06 am

      Love this!! It was also a total hit with our dinner guests! I love that the crust is made from granola and that you used dates to bind and sweeten the crust and filling. So yum!!

      1. Brittany Mullins
        October 26, 2020 AT 9:05 pm

        Ahh yay!! So glad these bars were a hit! Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

    2. Deepika
      November 30, 2019 AT 6:17 am

      These are mouth-watering! Do you think I can use carrots instead of a pumpkin?

      1. Brittany Mullins
        December 2, 2019 AT 3:54 pm

        Hey Deepika – The pumpkin is a main component to this recipe. I am not sure how mashed carrots would work as a replacement, but you could definitely try it! I’m just not sure if they will turn out the same. Let me know if you do end up using carrots and how it turns out for you.

    3. Lauren M
      November 21, 2019 AT 11:17 am

      Yum! Can’t wait to try – did you use the PB chocolate granola from purely Elizabeth? Ever since you talked about that granola we can’t stop buying it! Obsessed. Also do you think you could sub almond butter for cashew butter? Thanks!

      1. Brittany Mullins
        November 21, 2019 AT 5:19 pm

        Hi Lauren – I found that the original granola from Purely Elizabeth worked the best, but I’m sure using the chocolate granola from them would also be delicious! In regards to the almond butter, I think cashew works best because it’s extra creamy, but almond butter will likely work too. Although I haven’t tried it so I’m not entirely sure how it will turn out. Let me know if you decide to try it!

    4. Kara
      December 11, 2018 AT 9:41 pm

      I made this recipe twice so far for Thanksgiving and it was super easy and super delicious! Both groups of people loved it and wanted to know the recipe. The coconut whip cream was a nice added addition on top as well!

    5. Rebecca Gavin
      November 23, 2018 AT 7:04 pm

      I had trouble with this, probably because I have a small food processor that’s part of a hand held immersion blender set. So I had to physically press the button to keep it processing. I don’t think the dates are as well integrated in either the crust or the filling as they are supposed to be. It’s in the fridge now and I’ll see what it’s like in the morning. But I an see small chuck of dates in both and I suspect that’s not how it’s supposed to be.

    6. Jen
      November 18, 2018 AT 8:06 am

      Hi Brittany, I’m thinking of trying these for Thanksgiving this year! Did you soak your dates prior to making the filling to soften them? Thanks, -Jen

      1. Brittany Mullins
        November 18, 2018 AT 1:17 pm

        Hey Jen! I didn’t soak the dates and I don’t think you’ll need to unless you’re dates aren’t super fresh and seem dry. If they feel moist you should be fine, but if they’re dry and turning a little white then it might be a good idea to soak them — especially for the dates that are used for the pumpkin filling.

    7. Bob
      November 23, 2017 AT 1:10 am

      I hope it’s as good as it looks. Made it for thanksgiving but I was disappointed when I tasted it as I made it. The filling tasted more like a nut butter than pumpkin

      1. Brittany Mullins
        November 24, 2017 AT 1:06 pm

        I’m so sorry you didn’t love these, Bob!

    8. Marie
      November 21, 2017 AT 8:58 pm

      Do you think coconut butter would work in place of the cashew butter? My kids have but allergies.

    9. Heather
      November 21, 2017 AT 2:53 pm

      I don’t have a food processer. Would a Blendtech work? Also, could I melt the coconut oil, before mixing it with the granola? It seems like it would mix better that way? Then it could harden up in the fridge?

      1. Brittany Mullins
        November 21, 2017 AT 4:20 pm

        I know the Blendtech will work for the pumpkin pie filling, but I’m not sure about the crust. I think it’s worth testing to see though. And sure, you can melt the coconut oil before adding it to the granola, although it will melt on it’s own as it’s processed. Let me know if you decide to try the recipe. 🙂

        1. Heather
          November 24, 2017 AT 12:49 pm

          I made them! The Blendtech worked ok. I pretty much just mixed the coconut oil and granola with my hands because it wasn’t working in the blender. It did blend up the granola well though. I had to use more than one tbs of oil too. With the filling, the dates didn’t blend up very well by themselves, but it all mixed together pretty well when I put in the other ingredients. They turned out really good!! Thank you for the recipe!! Oh, also I didn’t wash the dates and then I noticed it said to wash them on the package! Oops. Do you usually wash the dates?

          1. Brittany Mullins
            November 24, 2017 AT 1:15 pm

            Hi Heather. I’m so glad it worked out with a few modifications! So strange, I’ve never seen a package of dates that said to wash them… where are the dates from?

            1. Heather
              November 24, 2017 AT 3:51 pm

              I got them from Walmart. They are Bard Valley Natural Delights brand. It just says on the back “We recommend that you wash your fresh Medjool dates immediately before enjoying them.” It says they were packed in Yuma, AZ.

              1. Brittany Mullins
                November 27, 2017 AT 9:30 am

                Interesting! That is the brand I usually buy and I’ve never washed them before. I think you’ll be fine. 🙂

              2. Heather
                November 24, 2017 AT 3:52 pm

                Oh, and now I just noticed on the side it says product of Mexico.

    10. Grace
      November 20, 2017 AT 8:29 pm

      Could I substitute almond butter instead of cashew? Not sure if it would alter the taste too much.

      1. Brittany Mullins
        November 21, 2017 AT 7:24 am

        Hi Grace. I think cashew works best because it’s extra creamy, but almond butter will likely work too. Although I haven’t tried it so I’m not entirely sure how it will turn out. Let me know if you decide to try it!

    11. Nick
      November 17, 2017 AT 5:50 pm

      These were delicious but I genuinely am not sure how on earth you got the granola crust to stick together with just 1 Tbsp oil. 3 cups seemed like too much for that amount. While the crust tasted good it wouldn’t stay together

      1. Brittany Mullins
        November 19, 2017 AT 11:54 am

        Hi Nick! Thank you so much for leaving this feedback. I’m curious to know what type of granola you used? I tested the recipe with three different types and they all held together, but there are a ton of different granolas on the market so perhaps your granola was drier or perhaps less sweet, which made it less likely to hold together. I found that Purely Elizabeth’s Cranberry Pecan granola worked best for me. If you decide to make the bars again perhaps try them with a different granola or add more a bit more coconut oil to the crust. I hope this helps!!

    12. Pat Whitsell
      November 17, 2017 AT 12:22 am

      This sounds tasty. I plan to make it at Thanksgiving. I notice when I adjust the servings, nothing is said about the size of the pan. So, for 12 servings would you still use an 8 x 8 pan? Thank you.

      1. Brittany Mullins
        November 17, 2017 AT 7:53 am

        The recipe currently makes 12 servings and uses a 8×8 pan. How many servings are you trying to make?

        1. Pat Whitsell
          November 17, 2017 AT 9:28 pm

          Twelve servings. So, that answers my question about the pan size. I just thought I might need to use a larger pan. Thank you.

    13. Stephanie Pope
      November 16, 2017 AT 7:05 pm

      I have a nut allergy here. Do you think I could substitute sunbutter?

      1. Brittany Mullins
        November 17, 2017 AT 7:52 am

        I think sunbutter would work, but I haven’t tried it! Let me know if you do!!

        1. Stephanie Pope
          November 21, 2017 AT 8:36 am

          I’m going ro try it . I’ll let you know. Thanks

    14. Cassandra @ Uncommonly Well
      November 15, 2017 AT 12:39 pm

      The combination of pumpkin + dates + granola in this recipe sounds amazing! Thank you for sharing!

    15. Sophia
      November 9, 2017 AT 5:38 pm

      What could you use in place of the dates?
      Could you use monk fruit sweetener?

      1. Brittany Mullins
        November 12, 2017 AT 10:45 am

        I haven’t tried this recipe with monk fruit sweetener, but you could definitely test it out. Be sure to let me know how the bars turn out if you try it.

        1. Ginger
          December 19, 2017 AT 8:08 pm

          These are so good! I made them at Thanksgiving and my grandma has requested them for Christmas. 🙂

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