Creamy pumpkin filling tops almond flour shortbread crust for an easy fall dessert that’s both vegan and gluten-free! Your guests will be amazed that the secret ingredient in these vegan pumpkin pie bars is extra-firm tofu, which gives the bars body and helps them set. Top them with whipped coconut cream for a dairy-free and egg-free dessert everyone can enjoy!

Thanks to @HodoFoods for sponsoring this post! All opinions are my own.

Super sexy close-up shot of a pumpkin bar with a bite taken out. The light is catching the gooey filling in a seductive way and we see the delicate crumble of gluten-free shortbread crust, plus a plume of whipped cream and cute pecan on top! — The creamiest, dreamiest pumpkin pie bars that are undetectably gluten-free, egg-free, dairy-free, and vegan.

Pumpkin dessert season always reminds me of my mom, who would unfailingly bake pumpkin pie each November, served up with cinnamon ice cream. To this day, she goes wild for pumpkin anything and everything.

These pumpkin pie bars are like a cozy hug from mom. They're filled with good-for-you ingredients like winter squash puree (preferably homemade!), pumpkin pie spices, unrefined sweeteners, coconut milk, and the secret ingredient: Hodo Extra-Firm Organic Tofu!

I used to give side-eye to desserts made with tofu, but Hodo tofu’s trademark nutty taste blends seamlessly into these bars. Take the words of my friend and taste tester Amelia and her partner, Chef Brandon, both of whom have the most sensitive of palates:

The pumpkin squares were awesome!!! Brandon was impressed and so surprised to learn the main ingredient. *drooling emoji*

Bake up a batch and taste for yourself!

ingredients for vegan pumpkin pie bars arranged in a collection of bowls on a plaster surface — INGREDIENTS: Extra-firm tofu, maple syrup, maple sugar/coconut sugar, pumpkin puree, pumpkin pie spice, vanilla, coconut milk, GF shortbread crust, cornstarch, salt, vegan whipped cream for finishing

Ingredients and Substitution Suggestions

The secret ingredient: Firm Tofu

While most vegan pumpkin pie recipes call for silken tofu, here extra-firm tofu, pureed silky-smooth, works beautifully, giving the bars a luxurious texture that's firm enough to slice. I use award-winning Hodo Organic Extra-Firm Tofu, which is artisanally made in the San Francisco Bay Area with high quality organic & non-GMO soybeans.

Hodo is the only tofu that I ever use, and I always have a few blocks in my fridge for whipping up recipes like grilled tofu and tofu salad. It's a versatile ingredient that's neutral enough to use in both savory and sweet preparations.

a collection of pumpkin bars shown with the secret ingredient: extra-firm tofu!

Other ingredients

My favorite almond flour shortbread crust forms the base of these bars. I use vegan butter and coconut sugar here.
Winter squash puree gives the filling its signature golden hue and luscious texture. I prefer homemade squash puree, which makes the bars taste extra bright and fresh.
- I used butternut squash, but kabocha squash or red kuri squash would also work. Canned pumpkin puree or butternut squash puree will work too.
Coconut milk makes the filling custardy and rich. Be sure to use full-fat canned coconut milk that's been well-combined prior to measuring.
Maple syrup and coconut sugar or maple sugar sweeten the bars. I used maple sugar in these photos for a brighter color, while coconut sugar will make the bars more brown and add lovely molasses flavor – the choice is yours!
Cornstarch helps the filling thicken and set.
My golden pumpkin spice add loads of flavor that makes these bars sing of traditional pumpkin pie goodness.

gooey vegan pumpkin bars shown from the side to reveal layers of crust and filling

Toppings

These bars are divine on their own, but the toppings really make the bars shine.

A dollop of whipped coconut cream gives it classic pumpkin pie vibes.
Toasted pecans add crunch.
A sprinkle of flaky salt and freshly grated nutmeg (or a pinch of cinnamon) make the flavors pop.

How to Make Them

This recipe makes one 8x8 or 9x9-inch pan of pumpkin bars, which get cut into 12 servings.

Make the crust dough by combining the ingredients in a blender or food processor and running until it begins to clump together.

Dump the crumbs into an 8- or 9-inch square pan lined with parchment on all sides.

Bake the crust at 350ºF until puffed and golden. Press down with the back of a spoon – this helps it hold together when cut.

pumpkin filling ingredients layered in a blender — Meanwhile, combine all the filling ingredients in a high-speed blender. Blend on medium-high until silky smooth, 1-2 minutes.

creamy pumpkin filling has been swirled in the pan over the crust — Pour the mixture over the parbaked crust.

pumpkin bars, post-baking and chilling in the pan — Bake the bars until the edges are cracked, the bars are puffed, the center is matte, and the filling is set when you give the pan a wiggle, 40-50 minutes. Let cool to room temperature, 1-2 hours, then chill until firm, as least 2 hours and up to 2 or 3 days.

GF pumpkin pie bars have been cut into 12 rectangles — Lift the bar out of the pan and onto a cutting board. Use a large, sharp chef’s knife wiped clean between cuts to trim the outer edges away, then slice the bars into 12 pieces.

Pumpkin bars have been cut and topped with cream, nutmeg, and pecans — Serve the bars with the toppings of your choice! They keep well for up to 3 days and there are lots of do-ahead options too (see the notes at the end of the recipe card below!)

Thick pumpkin pie bars are arranged on a marble board and topped with dollops of cream and pecans

Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 7 reviews

Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust

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Creamy pumpkin filling tops buttery shortbread crust for an effortless fall dessert that’s both vegan and gluten-free! Your guests will never guess that the secret ingredient is Hodo extra-firm tofu, which gives the bars body and helps them set. Bake up a batch to share or hoard them all to yourself.

Alanna Taylor-Tobin

Prep Time: 20

Cook Time: 1 20

Cooling time: 4

Total: 5 40

Servings: 12 bars

Ingredients

1 batch gluten-free shortbread crust made with vegan butter and coconut sugar
½ block (5 ounces / 140 g) Hodo extra-firm tofu, in large crumbles (about 1 cup lightly packed)
1 ¾ cup plus 2 tablespoons homemade winter squash puree (or 1 can / 15 ounces / 427 g unsweetened pumpkin puree)
½ cup (150 g) maple syrup
½ cup (75 g) coconut sugar (or maple sugar for brighter color, shown here)
1 cup (235 g) well-combined full-fat canned coconut milk
¼ cup (33 g) cornstarch
1 tablespoon golden pumpkin pie spice
1 tablespoon vanilla extract
¼ teaspoon fine sea salt

For serving:

whipped coconut cream
toasted pecans
freshly grated nutmeg or cinnamon sprinkle
flaky salt

Equipment

high-speed blender

Instructions

Position a rack in the middle of the oven and preheat to 350ºF. Line the bottom and sides of an 8x8-inch square baking pan (or a 9x9-inch pan for thinner bars) with a sheet of parchment paper (shove it in and fold the corners over themselves so that the bottom and all sides are covered).
Make the crust dough as directed, press it into the bottom of the pan in an even layer, using a flat bottomed glass to make it smooth. Bake the crust until golden and puffed, 20-30 minutes. Remove from the oven and while it’s still warm, press the crust down with the back of a large spoon (this step helps the crust hold together when cut, so don’t skip it!)
In the bowl of a high-speed blender, combine the tofu, pumpkin puree, maple syrup, coconut sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla, and salt.
Blend on medium until very smooth, 1-2 minutes.
Pour the filling mixture over the parbaked crust and spread it into an even layer.
Bake the bars until the edges are cracked, the bars are puffed, the center is matte, and the filling is set when you give the pan a wiggle, 40-50 minutes.
Cool the bars to room temperature, 1-2 hours, then chill until firm, as least 2 hours and up to 2 or 3 days.
Use the parchment handles to lift the bar out of the pan and onto a cutting board. Use a large, sharp chef’s knife wiped clean between cuts to trim the outer edges away, then slice the bars into 12 pieces.
Serve the bars with the toppings of your choice.

Notes

Make-ahead:

The crust dough can be made up to 3 days ahead and refrigerated.
The crust can be baked up to 3 days ahead and refrigerated until needed.
The filling can be pureed up to 3 days ahead and refrigerated until needed.
The bars can be baked up to 3 days ahead and refrigerated until needed. I actually like them best the day after baking as the flavors have had a chance to meld.

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

5 from 7 votes (4 ratings without comment)

Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust