Updated: Sep 11, 2019
Whenever I think of Fall, I think of two things:
For some reason those two are the secret ingredients to making the colder weather bearable and fun.
Psst... I looked up what house I am in and I am a total Gryffindor. What about you?
Anywho, I am taking on of those favorite things and turning it into this silky, rich Vegan Pumpkin Pie Bars layered over a spicy Gingersnap Crust.
Listen, I'm gonna be real with you, I used to not be a fan of pumpkin pie. I thought it was too mushy and the flavor profile was not my #fave, but since it is pretty much everywhere in the United States around the holidays, I knew I would have to try it again.
That day came 2 years ago, when I was starting to incorporate more plant-based foods into my diet. It was one of the best pies I think I have had.
The coconut milk enhances the flavor profile of the pumpkin and the warm spices.
It really makes me wonder why people are still making it the 'traditional' way.
Yeah, I'm gonna stick the with non-dairy option here. It is waaaaaaaaaaayyyy better.
Final Thoughts & Tips:
Let it cool completely before eating! I know you just want to dig into it right away, but waiting is the best policy. Sorry my fellow impatient pals.
Want to use Fresh Pumpkin? Learn how to roast your own pumpkin here.
Looking for an Oil-Free version? Try out this Oil-Free Gingersnap Cookie recipe instead!
Want to save the recipe for later? Pin it on Pinterest!