Vegan Pumpkin Crumb Bars

Vegan pumpkin crumb bars - these easy bars are basically pumpkin pie in a more convenient bar form. With a buttery shortbread biscuit base, smooth, creamy, custardy spiced pumpkin filling and a crisp pecan streusel topping they are an irresistible treat for Thanksgiving!

These vegan pumpkin crumb bars are my new favourite dessert! They basically taste like pumpkin pie taken to another level, and they are easier to make too!

There's no need to make and roll out pastry, instead I just make a simple shortbread biscuit dough, press it into the base of a tin and bake it while prepping the filling and streusel topping then bake again.

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The soft filling is the perfect contrast to the buttery, crumbly shortbread cookie base and the crisp, cinnamon spiced pecan crumble topping.

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don't run away! I promise you can't taste the tofu at all!

Ingredient Details:

Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online.

You can also use home made roasted and pureed pumpkin or butternut squash; make sure that you blot out the excess moisture with kitchen paper if using homemade puree as it tends to be a bit wetter.

Plain flour and cornstarch: Using a mixture of plain (all-purpose) flour and cornflour (cornstarch) in the shortbread layer gives it a great texture. The cornflour is also what thickens and sets the pumpkin layer instead of the usual eggs. I do not recommend swapping it for another type of starch or flour as you may not get as good a texture.

Vegan butter: Make sure that you use a block butter rather than the spreadable kind for the best results.

Silken tofu: This is the perfect egg replacer for custard based pie fillings as it gives a really smooth, creamy texture and doesn't impart any flavour.

You need to use firm silken tofu, which is usually the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the international section of the supermarket (by the soy sauce), or next to the tinned beans.

Sugar and maple syrup: Using part maple syrup to sweeten the filling adds extra flavour. I use caster sugar but granulated, light brown soft or coconut sugar will all work. Light brown sugar in the streusel adds flavour.

Spices: I use cinnamon, ginger, nutmeg, cloves and vanilla. Feel free to vary these to suit you and add more or less to taste. You could also use pumpkin spice blend instead.

Pecans: I add some chopped pecans to the crumb topping for extra flavour and texture. You can omit them or swap them for another nut if you like.

How To Make Vegan Pumpkin Crumb Bars:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Start by making the shortbread. Whisk together the butter and caster sugar with an electric mixer, then whisk in the vanilla extract.

Add the plain flour and cornflour. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.

Step 2: Press the dough into the base of a lined 23 cm / 9 in square cake tin and use your hands to pack it down as firmly and as evenly as possible.

Bake the shortbread for about 40 mins until it is golden brown.

Step 3: To make the streusel topping, mix the flour, brown sugar and cinnamon in a bowl. Rub in the cold butter until no lumps of butter remain then stir in the chopped pecans.

Step 4: To make the pumpkin filling, place all of the ingredients in a blender and blend until very smooth.

Step 5: Pour the pumpkin filling over the baked shortbread and spread it level. Scatter over the streusel.

Step 6: Bake for 40-45 minutes.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

I haven't tested it gluten-free, but I think that a GF flour blend would work in both the shortbread and crumble topping; add ¼ teaspoon of xanthan gum to each if your blend doesn't already contain it. The pumpkin filling is already gluten-free.

The vegan pumpkin crumb bars need to cool to room temperature and then be refrigerated for at least 2 hours, preferably longer, before they are sliced. So make sure that you start making them early enough in the day, or make them the day before serving.

FAQ's:

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