After my last post, I knew I was destined to make a dessert using my gluten-free graham crackers. It’s just the right thing to do. Plus, a girl can only eat so many graham crackers for breakfast! You can imagine how nervous I felt testing this recipe – not knowing if it would turn out – as I was risking the demise of my sweet, dear, homemade graham cracker crumbs. Thankfully, there were no graham crumbs harmed in the making of this dessert.
Word on the street has it that the U.S. Thanksgiving is coming up later this month! American friends, are you pumped? I love being a Canadian food blogger because I get to celebrate twice. Or should I say, 30 days before every holiday. I’m trying to come up with a couple more recipes to add to my vegan Thanksgiving recipe collection and this was a solid start! [Well, that’s after I decided to re-test and tweak the recipe first thing this morning and then re-shoot and edit every single photo. I like to torture myself sometimes.]
These pumpkin pie squares are the perfect solution when you don’t want to make an actual pie, but still want something similar that you can serve on the dessert table with a dollop of whipped coconut cream. Actually, this is one of the best pumpkin “pies” I have ever made, no matter how you slice it.
The homemade gluten-free graham crust, oh that crust, is so flavourful and held together so well. It’s one of my favs. All you have to do is mix three ingredients and press it firmly into the pan. No stressing about pressing the crumbs up the side of a pie dish (am I the only one who stresses about that?) or rolling out a crust. The filling is a vegan spin on traditional pumpkin pie filling, similar to the filling in my previous pumpkin pie recipe. It’s soft and dreamy, like a beautiful pumpkin cloud.
Instant homemade gluten-free graham crumbs, at your service!
I said a prayer to the baking gods, and whirled away…
I dolloped coconut whipped cream on top and added a dusting of cinnamon and chopped pecans because I’m a fancy pants.
I’m trying to save the leftovers for a get together this weekend, but it’s not looking good.
Must. distract. mouth…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Vegan Pumpkin Pie Squares with Gluten-Free Graham Cracker Crust
Yield
9 large squares
Prep time
Cook time
Total time
Easy to throw together, these pumpkin pie squares are a nice option when you don't want to make a traditional pumpkin pie. The homemade graham cracker crust is so flavourful and holds together well. The filling is a vegan spin on traditional pumpkin pie filling, enriched with decadent coconut cream. Be sure to make this recipe the day before so it can set overnight in the fridge.
Ingredients
for the crust:
- 2 cups gluten-free graham cracker crumbs (see note)
- 1/4 cup virgin coconut oil, melted
- 2 tablespoons coconut nectar syrup (or brown rice syrup)
for the pumpkin filling:
- 1 (14-ounce/400 mL) can pumpkin puree
- 1/3 cup natural cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup full-fat canned coconut milk (use only the white cream portion, see note)
- 1.5 tablespoons arrowroot powder
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of ground cloves
- pinch fine grain sea salt
Directions
- Preheat oven to 350°F and lightly grease an 8-inch square pan. Now, line the pan with two pieces of parchment paper, one going each way. I like to spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and doesn't fall over.
- Prepare the crust: In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely. I use a pastry roller to roll the crust and compact it even more. Using your fingers, press in the edges until even.
- Pre-bake the crust, uncovered, for 10 minutes at 350°F.
- Prepare the filling: In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this and all of the other filling ingredients into a food processor and process until completely smooth, scraping down the bowl as needed. When the crust has come out of the oven, immediately pour this filling on top of the baked crust and smooth out as evenly as possible with a spatula.
- Bake, uncovered, for around 41-43 minutes at 350°F until the filling has darkened slightly and it's semi-firm to the touch (although the filling will still be very soft and sticky!). Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours. Freezer lover's note: The freezer will expedite this process. Just sayin'.
- Slice into squares and serve with a dollop of coconut whipped cream on top and a dusting of cinnamon and chopped pecans.
- Store leftovers in the fridge or freeze for later.
Tip:
- I used my homemade gluten-free graham crackers and processed them into crumbs for this recipe. If you are looking for a non-gluten-free graham cracker (without nuts), you can also swap them for this graham cracker recipe or use store-bought graham cracker crumbs.
- For the full-fat canned coconut cream: Chill the can overnight or for at least several hours before use. This is the white cream in the full-fat cans of coconut milk (such as Native Forest or Thai Kitchen brands). Do not use the water portion. Use the leftover cream for the whipped cream topping. For a how-to on Coconut Whipped Cream, see this post.
Just made these! Everything about these are perfect. Unfortunately I bought a coconut milk with guar gum, so the can never separated. But I still used a 1/4 cup of the top portion and it came out fine! Right out of the oven if you stick a toothpick through the middle it will come out wet and look not done. But keeping the pie in the fridge over night worked perfect for it and it still had a good shape and texture when you cut it :)
Can these be frozen?
May I replace arrowroot with cornstarch? I do not have arrowroot powder at home, and I could not find it in the store.
Mine is still in the oven and it has been an hour. It is not setting up…. I hate it when this happens.
I just reread the recipe. I thought I read teaspoons of arrowroot powder. My fail.
Do you think I could substitute coconut sugar for the cane sugar? Thanks in advance :)
I completely forgot that I was supposed to start this last night and now I’m in a time bind. Do you know how long it’d take to set if it goes in the freezer?
Hi Angela- I have your cookbook an am going thru the recipes, we have enjoyed everyone thus far. I did try this Pumpkin Square recipe at our 2015 Thanksvegan Dinner and they were delicious, loved by everyone!! I did not have vegan graham crackers (nor had I made any yet) instead I made a vegan shortbread crust, which worked out nicely. thank you again for all the great recipes and delicious inspiration, keep up the good work!!
Hi,
I just made this pumpkin pie yesterday. I did not use the parchment paper as you suggested, and part of the crust stuck to the pan, even with the oil I used as a base. Do you think the parchment paper was successful? I was afraid it would get stuck into the crust and I’d have a hard time ripping it off. I’d like to find out how it went before trying it with the paper. Thanks!
It was delicious, in any case. Nice and refreshing. I used packaged graham crackers that I ground up.
June
Hi June, I’m sorry to hear you had troubles with the pie crust! Parchment paper works great for baking–usually it peels away super cleanly. If you give the recipe another try with the parchment, I hope you have better luck!
Hi, thank you for this recipe. I am new to vegan cooking, I have a daughter who has been vegan only a year. I need to make this recipe but I would like to use Agar Agar instead of arrow root. Will that work?
Do you know what a good substitute for arrowroot powder ? I would like to make this recipe but I don’t have any of that powder on hand lol
you can use cornstarch in place of arrowroot
I cannot wait to make these today! For the crust, is it a measured 1/4 cup solid coconut oil and then melted, or melted oil then measured using a 1/4 cup? I hope this makes sense, thanks for your help!
I am lazy so I made the filling and poured it into a prepared graham cracker crust. The filling set up really well. It is very soft when you pour it in, but don’t worry! It will set! If I made it the “lazy” way again, I would use a pastry crust instead of the graham cracker. The graham crust didn’t hold up very well. Other than that, will definitely make again! Maybe just throw in a larger amount of each spice as I prefer stronger flavors.
This was amazing! I made it for Christmas dinner and there was not a crumb left in the pan. I used store bought gf graham crackers and maple syrup. It worked great. Thank you!!!! Half my family was not left out of dessert!!!
You’re so welcome, Christine!! I’m so happy to hear the recipe was such a hit — thanks for taking the time to let me know. :)
Hello,
I recently made these bars,I was a little disappointed in how hard my crust turned out. The guests said they didn’t mind but was wondering how I could avoid this? It was okay to hold the bar and eat but couldn’t break it with a fork.
Hey Alanna! I’m so sorry you found the crust a bit too firm. I have a couple ideas: 1) You could try baking it for less time next time, or 2) you could try using a less “firm/dense” liquid sweetener, such as maple syrup which is more runny. Coconut nectar and brown rice syrup are both quite dense sweeteners, so my guess is that maple syrup which is much less binding may crumble more easily. Which sweetener did you use?
oh okay good to know!
i used the brown rice syrup :)
also sorry i posted twice, didn’t know my comment worked earlier today
also very thrilled to hear back from you so soon!
No problem! :) I have the comments going into moderation now because this way I don’t miss any and I can answer everyone’s questions much more easily.
I would love to make these for Thanksgiving this Thursday but am really confused about the coconut cream instructions! The filling recipe calls for 1/4c of full fat canned coconut milk, but then the not mentions whipping the cream and THEN using the extra for whipped topping. But the recipe doesn’t mention whipping the coconut cream for the filling. Do I add the coconut cream straight up for the filling and then whip the rest? Or am I whipping all of the coconut cream and adding some of the whipped product to the batter? Help!!
Yes you add it straight from the can for the filling :)
Can I also use soy or hemp milk?
Thank you!
Hey Lisa, I think swapping the 2 tbsp almond milk for soy or hemp would be fine! I would probably suggest keeping the full fat coconut cream in there if at all possible since it adds to the richness of the filling. Hope this helps!
Hi Angela! I’ve been meaning to tell you how much I LOVE these squares! They are not only delicious but so nice to make for a large family of 25+. For the last 3 years I’ve made these at Christmas as they are the main dessert and so pretty jazzed up on an individual dessert dish. Bonus is they can be made a few days in advance and they suit everyone’s dietary requirements. Two things I did change up were I lightly pressed the crust into the pan and I used coconut sugar vs cane sugar. Thank you so much for your amazing recipes!
Amazing! These are wonderful! I shared with family who traditionally don’t try vegan items and they are now hooked as well.
What a fantastic recipe it turned out to be!
Went down really well with my American partner Joan.
Thanks a million!
These are fantastic! Just like old fashioned pumpkin pie, but I can eat these now with a load of dietary restrictions. I bought packaged gluten free Graham crackers, but otherwise followed this delicious recipe. I am so thrilled to have found it! Another fantastic recipe Angela. Thank you.