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.
I cheated and used pre-made GF vegan graham crackers for the crust, but these are seriously PERFECT! I made them for Thanksgiving at my boyfriend’s family’s house, and everyone loved them. No one could believe they were GF and vegan. I served them with pre-made rice whip, which made them even better. They were claimed to be the best pumpkin pies ever, and I have to agree; the filling is top-notch. I subbed agave for the brown rice syrup in the crust, which worked just fine! No crumbling! Thanks for a great recipe!
oh my god I think I would be able to make it will be tomorrow!
My whole family Loved this recipe! Thank you:) (and the best part was having a home that smells of fresh graham crackers?! Amazing! )
Angela,
I love your blog. I love that so many recipes are gluten free (I have Celiacs).
I made these pumpkin pie bars for dessert this past weekend when I had my whole family over for dinner. They raved about them! (Your lentil loaf also got rave reviews!)
I served the pumpkin bars with whipped coconut cream. I added some vanilla, maple syrup, and pumpkin pie spice. My husband couldn’t get over how delicious it was. Said it was better than dairy whipped cream. I made another batch of the graham crackers yesterday and put acan of coconut milk in the fridge. Can’t wait for more pumpkin bars!
Thank you so much for great vegan and gluten free recipes like these! Can not wait for your cookbook!
-Alyssa
These are awesome! I subbed the graham cracker crust for the Sweet and Salty Pecan crust though… I made that one with my pumpkin pie at Thanksgiving and LOVE that crust! The pumpkin filling for these bars was excellent as well. A great treat, and no one knew it was vegan and healthy until afterwards! I whipped up the coconut cream too. I used powdered sugar and a splash of good vanilla extract. I thought it had kind of a strange taste (though everyone else loved it), but I think I’ll use maple syrup next time for a little more flavor boost. All in all – great recipe and I’ll definitely make it again!
I just made these wonderful pumpkin bars. They turned out really well. I made some changes. I used a can of Farmer’s Market brand organic pumpkin pie mix instead of just plain puree. That saved a lot of time adding the spices because it is all in there already and I did not have to add any sugar. I cut the amount of maple syrup in half and it is fine. Next time I make this, I may use two cans so it is a little thicker. For the crust, I used 1 1/2 cups gluten free graham cracker crumbs and 1/2 cup ground almonds. The crust came out really well. I was worried- but it is really good. I wonder if I could cut the amount of coconut oil when using the ground almonds? I would recommend that if you use the pumpkin pie puree and you are going to make the whipped cream- go very light on the sugar. It is very sweet already!
I was wondering if you tried replacing the buckwheat oat flour with anything else. I have made previous goods with buckwheat and don’t really care for the taste. I feel that it overpowers everything else. Any suggestions? Thanks :)
Hi Angela! Do these freeze well?
I had to find another of your “pumpkin pie” recipes so I could comment on one that has been closed to comments. I made your Brownie Pumpkin Pie with Crunchy Pecan Topping last night and we had it after dinner tonight. It was fantastic!! I used whole wheat pastry flour instead of all-purpose, coconut palm sugar instead of cane and walnuts instead of pecans. I’m thrilled to be adding this to my recipe box!! Many thanks Angela!!
THESE ARE THE MOST AMAZING PUMPKIN TREATS IN THE WORLD. I made these (using store-bought GF vegan graham grackers) for a group of friends with your coconut whipped cream recipe and they were devoured within about an hour. One of my friends actually said this was the best dessert she has ever had in her entire life. This is definitely one of the best desserts I have ever made in MY entire life too- and it easier than I anticipated! I am bookmarking this and will be making it many more times!!! My only notes are that I personally had to cook mine for 45 minutes and thought the crust was a bit thick (I didn’t look at the picture closely enough) so I’d reduce the crust a bit. Other than that, it was perfect!!
Would you mind if i used your recipe for my school food blog? it sounds so YUMMY!
OMG this recipe is perfect for Thanksgiving. I am definitely making it, thanks so much for sharing :)
I’m going to make these for my sons school’s Thanksgiving feast:) Question….Could I make these a few days in advance? Just trying to get things done ahead of time:):)
Thank you!!!
Do you think the filling alone would hold up in ramekins? Not sure I have time for the crust, even though it sounds delicious. Thx
Made this last night for Thanksgiving today. They were awesome! Everyone loved them. Instead of using cream on top, I cut the squares much smaller and put a whole pecan on each pumpkin lite. They ended up being bite sized pumpkin/pecan bites and were amAzing. I also made your sweet potato casserole and it turned out awesome too! That’s for the recipes!
Thank you so much for this recipe!!! I cut down on sugar and it still came out pretty amazing! My friend, who in on gluten-free, was over the moon since she never eats sweets at cook-outs and parties. WARNING TO THOSE WHO HAVE NOT TRIED THIS RECIPE: make two pies, otherwise you will not come to taste it. It disappears in seconds while “I am actually not a pumpkin pie person” loved ones are giving you an innocent look, wiping crumbs off their lips :))
Absolutely the BEST pumpkin dessert ever!! I made this for thanksgiving and no one would’ve guessed it was vegan. I think I mi make this a year round dessert. I can’t say enough good things about these. So delicious and easy!!!
Trying this recipe right now! Decided to just use the filling recipe to make a couple of pies with a normal graham crust. The filling smells and tastes amazing, just waiting to see how it bakes and turns out :). I also added a 1/2 tsp of pumpkin pie spice (because I bought some already beforehand). Definitely recommend this one!
YUM YUM YUM!
i could have easily eaten that pie filling as pudding, but the combo with the graham cracker base (i actually used ginger snaps) was DELISH.
What are your thoughts on using coconut sugar in lieu of cane sugar?