Vegan Pumpkin Pie Bars | Aromatic Vanilla Cake

I’ve been making pumpkin goodies for the final a number of months, and guess what?  I’m not sick of them but!  I wait all yr for all issues pumpkin so I get pleasure from all of them throughout the fall and winter whereas I can!  Final week for Thanksgiving I made a decision to make some Vegan Pumpkin Pie Bars as a substitute of a pumpkin pie as a result of I assumed it might be simpler to share and retailer.  They usually have been! Plus typically when you’ve gotten simply eaten a big meal, a bar is the proper measurement, or when you’ve got a couple of dessert like I did.

These bars pack all the goodness of pumpkin pie, however are a bit simpler to make!  Once I make bars of any type I prefer to line my sq. pans first with parchment for straightforward bar elimination (simply raise out onto a slicing board and minimize). I at all times do that after seeing Martha Stewart do it as soon as and the way straightforward it makes it.  For this crust, I made a brown sugar shortbread that’s actually easy to make, simply combine collectively along with your arms, and press into the pan.  Or, for those who most well-liked you might add the elements to a meals processor, pulse them collectively and you’d have the identical have an effect on.  I simply did not wish to soiled further dishes so I used the quaint methodology.  I discover myself doing this quite a bit.  I do personal issues like a stand mixer however typically combine by hand due to comfort. This crust smelled so superb whereas baking, Eric got here out of the opposite room to ask what smelled so good and if he may have some. I advised him it was simply the primary half of the deliciousness simply look forward to the filling!

I used my pumpkin pie filling for these and it labored out good!  It’s spiced simply sufficient with ginger, cinnamon, nutmeg and cloves plus a touch of vanilla.  It has some full fats coconut milk for richness and I sweeten it with maple syrup. It’s so scrumptious and likewise smells superb whereas baking!  As soon as these bars have been baked and cooled, I topped them off with a bit vegan whipped cream.  I obtained the vegan whipped cream from Aldi, it is available in a can, and I want the almond as a result of I discover that it lasts longer, however additionally they have coconut.  It was the proper addition to those pumpkin bars!  The bars themselves tasted like mini bites of scrumptious pumpkin pie with simply the correct quantity of spices and sweetness with a wealthy buttery crust!  When you want some pumpkin pie in your life, undoubtedly give these Vegan Pumpkin Pie Bars a attempt!

Vegan Pumpkin Pie Bars

Makes 16

Crust:

• 1 cup plus 2 Tbsp entire wheat pastry flour
• 1/4 tsp sea salt
• 1/3 cup brown sugar
• 1/2 cup vegan butter

Filling:

• 2 cups natural cooked pumpkin (canned is okay too), packed
• 1/3 cup pure maple syrup
• 3/4 cup full fats natural coconut milk (the thick half)
• 1 Tbsp coconut oil
• 1 tsp pure vanilla extract
• 1 1/4 teaspoon floor cinnamon
• 1 teaspoon floor ginger
• 1 /4 teaspoon floor nutmeg
• 1/4 tsp floor cloves
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 3/4 teaspoon agar powder

For Serving:

• vegan whipped cream (I used almond whipped cream from Aldi)

Directions:

1. Preheat the oven to 350F levels, and line a 9×9 inch sq. pan with parchment
2. In a bowl, mix the flour, brown sugar, sea salt and vegan butter and blend collectively, squeezing along with your arms till it turns into a cohesive dough.  Press into the underside of the ready pan.
3. Place within the oven and bake crust for quarter-hour till flippantly browned.
4. In the meantime, to make the filling, in a bowl, whisk collectively the pumpkin, syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, cloves, sea salt, cornstarch and agar powder till utterly easy (Or you may place in a meals processor and mix till easy).
5. Pour over the crust and easy out.
6. Place again within the oven and bake for about 40 minutes till flippantly brown on the edges and set within the middle.
7. Take away from the oven and let cool utterly.
8. Serve with vegan whipped cream piped or dalloped onto every bar.